Month: March 2015

March 2016 Sorghum Report

FIRST LOOK: High Amylopectin Sorghum The waxy is exhibiting great sheeting potential in chips and crackers. Early feedback is finding a lower gelatinization temperature and a light/airy texture in extrusion and sheeting. When used for gluten free breads, next day texture is the best we’ve seen in GF bread. Also noticed, is an improvement in freeze thaw stability and cell structure. WE … Continued