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This experiment demonstrated no advantage in using a waxy sorghum over a conventional sorghum for steam flaking. Even though the waxy variety had a slight increase in in-vitro gas production after flaking, the benefit was outweighed by the significant increase in energy requirement and significant decrease in production rate during processing.
Keywords: Cattlemen's Day, 1999, Kansas Agricultural Experiment Station contribution, no. 99-339-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 831, Beef, Waxy sorghum, Steam flaking
How to Cite: Froetschner, J. , Hancock, J. D. , Behnke, K. C. & McKinney, L. J. (1999) “The effect of decreasing sorghum amylose content on steam-flaking production characteristics”, Kansas Agricultural Experiment Station Research Reports. 1(1). doi: https://doi.org/10.4148/2378-5977.1853