Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits

Abstract The sorghum flour of different particle sizes (251, 178, 152, 104 and 75 μm) made from traditional milling process and hammer mill were obtained using different sieves and evaluated for hydration properties. Biscuits were prepared using the respective flours of various particle sizes and the physical, textural and organoleptic properties were evaluated. With the decrease in particle size of flour, the water absorption capacity (P