Utilization of milo in bakery products.

A simple method of pearling and grinding has been described to obtain acceptable grade milo (reddish brown sorghum) flour of 80% extraction. In trials on Buhler roller mill, conditioning of milo decreased the flour yield from 61.6 to 53.6%. The yield could be increased to 74.4% by remilling the shorts fraction. less than10% of milo flour (80% extraction) could be blended with maida (white flour) for bread making without any adverse effect. By using potassium bromate, glyceryl mono-stearate and sodium stearoyl lactylate the blending level for preparing satisfactory bread could be increased to 25%. A biscuit preparation based on 80:20 blend of maida and milo flour compared well with biscuits based only on maida.