Studies on extensigraphic properties and effect of salt addition in grain sorghum dough

Extensigraphic properties of dough of six sorghum varieties and one wheat variety PBW 343 were studied using micro-extensigraph. Resistance to extension i. e. dough strength was significantly different among all the varieties and it was found to be highest in variety M 35-1 (13.07 g) which itself is much lower than wheat (24.49 g) and lowest in variety E 36-1 (8.2 g). Extensibility (dough elasticity) also differed significantly in the 6 varieties and it was highest 4.77 mm in variety R-16 as compared to 12.42 mm of wheat. The effect of salt addition on Extensigraphic properties of all the dough were tested further. Salt addition at 2% concentration negatively affected all the extensigraphic properties i.e. resistance to extension and extensibility among all sorghum varieties except E 36-1 which is an Ethiopian variety, in which salt addition slightly increased the resistance to extension and extensibility.