Rheological properties and bread making quality of white grain sorghum-wheat flour composites

Sibanda, T. and Ncube, T. and Ngoromani, N. (2015) Rheological properties and bread making quality of white grain sorghum-wheat flour composites. International Journal of Food Science and Nutrition Engineering, 5 (4). pp. 176-182.

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The effect of partial substitution of wheat flour with white grain sorghum flour on the rheological properties and bread making quality of the composites was investigated. Composite flours containing 10%, 20% and 30% sorghum were analysed for their physicochemical composition, dough rheological properties and sensory analysis of the resultant bread. The addition of sorghum had a significant effect on protein, moisture and ash content of the composite flour. Sorghum addition resulted in a decrease in protein and moisture content and an increase in ash content. Farinograph analysis showed a reduction in the water absorption of the composite dough as a result of sorghum addition with consequent longer development times and reduced dough stability. Dough development time increased from 4.3 minutes for the control to 14 minutes with sorghum replacement of at least 20% with a consequent decrease in stability from 12.27 minutes to 8.13 minutes. Sorghum substitution in excess of 10% had the effect of producing cohesive dough with higher tenacity and reduced elasticity. At 30% sorghum addition, there was a complete loss of dough elasticity. There was significant decrease in bread volume with sorghum replacement of higher than 20%. Although the compositing seemed to affect the dough rheology, the sensory analysis of the baked bread indicated that there was no significant difference in the taste, flavour and texture of the composite bread. The incorporation of sorghum at 10% produces bread of similar quality to wheat flour. Although increasing wheat replacement negatively affects the physicochemical and rheological properties, the sensory quality of the bread remains acceptable.

Item Type: Article
Uncontrolled Keywords: Sorghum, Wheat, Bread, Composite
Author Affiliation: Department of Applied Biology and Biochemistry, National University of Science and Technology, Ascot Bulawayo, Zimbabwe
Subjects: Postharvest Management > Food Technology
Divisions: Sorghum
Depositing User: Mr T L Gautham
Date Deposited: 04 Dec 2015 08:52
Last Modified: 04 Dec 2015 08:52
URI: http://eprints.icrisat.ac.in/id/eprint/14080

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