The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality of protein existent in the composite flours. A lot of procedures have been proposed for expanding the use of sorghum either as a composite flour blended with wheat or potentially as a straight flour. In any case. the amount of flour that can be subbed is up to a specific degree of sorghum flou... https://wholelatteslovers.shop/product-category/barista-towel/