Novel biofortified sorghum lines with combined waxy (high amylopectin) starch and high protein digestibility traits: Effects on endosperm and flour properties

摘要: Abstract Novel biofortified sorghum lines have been developed with both waxy starch (high amylopectin) and high protein digestibility traits. Eight different combinations of waxy, non-waxy, high- normal-protein traits were studied in relation to flour properties. Lines the trait had loosely packed granules floury endosperm, irrespective whether they or non-waxy. In terms thermal properties, combined waxy-high highest onset endothermic temperature as well energy compared normal lines. The higher paste viscosity formed much softer less sticky pastes than Flours solubility non-waxy- At 30 °C solubility, was similar commercial wheat bread flours. pasting soft indicate that their flours may better properties for making dough-based food products sorghums.