Use. In the process of making sorghum flour, because sorghum itself does not contain gluten, the making method is slightly different from ordinary wheat flour. In order to make sorghum noodles have good ductility and taste, it is necessary to use hot water or boiled water when kneading noodles. This is because hot water can fully absorb and expand starch granules, increase viscosity and promote the formation of protein structure, and it is easier to bring out flavor after adding a small amount of salt for seasoning.