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Showing 1 to 1 of 1 for “"Sorghum malt sourdough"”.
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Improving the quality of non-wheat bread made from maize using sourdough fermentation
… were investigated. The first was a traditional sourdough method used in Lesotho for making steamed bread. This involved addition of spontaneously fermenting sorghum malt sourdough (equivalent to 15% of the total maize flour) and pre-gelatinization of the starch in the maize flour with boiling …