Background and objectives Tea fiber is a co‐product of black tea production. It is a cheap and good source of fiber and polyphenols. In this study, the impact of finely ground tea fiber addition (2.5, 5.0, 7.5, and 10.0%) on wheat dough and bread was evaluated. Findings Tea fiber contained 8.39% moisture, 15.65% protein, 1.58% fat, 3.63% ash, 17,289 mg GAE/kg tea fiber phenolic, and 67.62% total dietary fiber. The addition of tea fiber (2.5%, 5.0%, 7.5%, and 10.0%) decreased dough stability and extensibility, index of swelling, baking strength, loaf volume, and specific volume while increased dough development time, water absorption, dough tenacity, configuration ratio, the degree of dough softening and firmness. The baking loss of bread made with tea fibers and control were not significantly different. Crumb characteristics were similar to control loaf, except bread with 10.0% tea fiber added. The control, bread with 2.5% and 5.0% had the same sensory parameters. Conclusion In bread making, 2.5% of tea fiber can be recommended as a fiber‐enriching agent. Significance and novelty This paper shows the characterization of tea fiber and its effect on wheat flour and dough.

Cereal Chem. 94(5):897-902A satisfactory chemically leavened gluten-free sorghum bread method was developed by using a blend of 90% commercially milled sorghum flour and 10% rice, tapioca, or potato starch as the "flour." The most effective starch/hydrocolloid combinations in the formula were potato starch with 4% xanthan, tapioca starch with 3% hydroxypropyl methylcellulose, and rice starch with 3% xanthan. Overall, there was not a significant difference in the quality of loaves made with each starch/hydrocolloid combination. Rapid visco analysis showed that batter viscosity did not have a significant impact on loaf volume index but did affect crumb grain properties. Batters with lower viscosity produced loaves with better crumb grain. † Corresponding

Zein is known to able to form viscoelastic dough with wheat-like properties under certain conditions. Several studies have been conducted to explain the mechanism behind this ability and to improve the functionality and end-use quality of zein-based dough systems. However, most of this research has been conducted using zein in combination with isolated starches or high-starch flours. To investigate the production of additional zein-whole sorghum flour breads, experiments were conducted to determine factors impacting zein-whole sorghum flour dough and bread quality. Optimizing water levels, using defatted zein and/or sorghum flour, and increasing zein content in dough formulas were investigated as initial formulation steps. Of these factors, increasing zein content from 20% to 30% (flour weight basis) had the greatest impact, resulting in stronger zein-based dough and improved bread quality. Additives and zein treatments shown to impact zein functionality were then investigated for their effect of zein-whole sorghum flour breads. Mixing zein and whole sorghum flour with 0.5% hydrogen peroxide, 5% ethanol, or 3% hydroxypropyl methylcellulose resulted in improved dough strength and bread quality. Breads made from whole white sorghum flour had improved quality compared to zein-based breads made with black or high-tannin whole sorghum flour.Practical Application: Zein is known to be able to form wheat-like dough when mixed under the right conditions. Most of the research on zein-based dough and food products has used high-starch flours. This project investigated optimizing the production of zein-whole sorghum flour dough and bread as an alternative. Increasing the zein content in the formula and using additives including ethanol and HPMC produced breads from zein-whole sorghum flour that were like those made with zein and pure starch.

Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.

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BACKGROUNDIn a world constantly challenged by climate change, corn and sorghum are two important grains because of their high productivity and adaptability, and their multifunctional use for different purposes such as human food, animal feed, and feedstock for many industrial products and biofuels. Corn and sorghum can be utilized interchangeably in certain applications; one grain may be preferred over the other for several reasons. The determination of the composition corn and sorghum flour mixtures may be necessary for economic, regulatory, environmental, functional, or nutritional reasons.RESULTSLaser‐induced breakdown spectroscopy (LIBS) in combination with chemometrics, was used for the classification of flour samples based on the LIBS spectra of flour types and mixtures using partial least squares discriminant analysis (PLS‐DA) and the determination of the sorghum ratio in sorghum / corn flour mixture based on their elemental composition using partial least squares (PLS) regression. Laser‐induced breakdown spectroscopy with PLS‐DA successfully identified the samples as either pure corn, pure sorghum, or corn‐sorghum mixtures. Moreover, the addition of various levels of sorghum flour to mixtures of corn‐sorghum flour were used for PLS analysis. The coefficient of determination values of calibration and validation PLS models are 0.979 and 0.965, respectively. The limit of detection of the PLS models is 4.36%.CONCLUSIONThis study offers a rapid method for the determination of the sorghum level in corn‐sorghum flour mixtures and the classification of flour samples with high accuracy, a short analysis time, and no requirement for time‐consuming sample preparation procedures. © 2020 Society of Chemical Industry

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