Moisture Content: Extruded Sorghum Flour with a moisture content of 8% is used in gluten-free baking, where enhanced texture and extended shelf life are achieved.

Particle Size: Extruded Sorghum Flour with a particle size of 150 microns is used in snack production, where improved dough handling and uniform expansion result.

Water Absorption Index: Extruded Sorghum Flour with a water absorption index of 2.5 g/g is used in breakfast cereals, where increased crispiness and structural integrity are provided.

Bulk Density: Extruded Sorghum Flour with a bulk density of 0.65 g/cm³ is used in instant porridge mixes, where optimal reconstitution and mouthfeel are ensured.

Gelatinization Temperature: Extruded Sorghum Flour with a gelatinization temperature of 72°C is used in ready-to-eat foods, where rapid thickening and heat stability are achieved.

Protein Content: Extruded Sorghum Flour with 11% protein content is used in high-protein nutrition bars, where elevated nutritional value and improved texture are delivered.

Fat Content: Extruded Sorghum Flour with 2% fat content is used in bakery formulations, where reduced rancidity and longer product shelf life are obtained.

Ash Content: Extruded Sorghum Flour with an ash content of 1.2% is used in infant cereals, where consistent mineral fortification and regulatory compliance are maintained.

Stability Temperature: Extruded Sorghum Flour stable up to 90°C is used in extruded snacks, where thermal resistance and product integrity are preserved.

Viscosity: Extruded Sorghum Flour with a low viscosity index is used in beverage thickening, where smooth consistency and dispersibility are enhanced.