Effects of Sorghum Flour Addition on Chemical and Rheological Properties of Hard  White Winter Wheat

Abdelghafor, Ranya Fathi Mohamed; Mustafa, Abdelmoneim I.; Ibrahim, Amir M. H.; Chen, Yuanhong R.; Krishnan, Padmanaban

doi:10.19026/ajfst.5.3357

Cited by 27 publications

(31 citation statements)

References 13 publications

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“…This implied that the extent of liquefaction and diastatic activity of the starches in the blends decreased as the proportion of rice flour increased (Schiller 1984, Watson 1984and Meera 2010. Abdelghafor et al (2013)stated that sorghum/ wheat flour blend showed wet dry gluten percentage decreased with increasing sorghum flour in the blend. Amir et al (2015) found that, flour blend contained 20% sorghum flour + 80% wheat flour possessed the highest percentage of protein (14.8%) and ash (1.79%).…”

Section: Role Of Pulse Flour Substitutionmentioning

confidence: 87%

Substitution of wheat flour by local cereals and pulses flour "An approach to overcome wheat gap in Egypt" 1. Protein and dry gluten content of flour

Zeinab¹,

M.M²,

Ahmed³

2018

Alexandria Journal of Agricultural Sciences

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In Egypt, bread is traditionally produced from wheat "'Triticum aestivum" flour. Due to high demand, about 50%of needed wheat is imported. The inability to sustain the national wheat imports for making wheat based foods, makes is imperative that some substitutes for wheat must be incorporated in the bread preparation. Alternative non wheat cereals that has capacity to substitute wheat in bread flour in Egypt, includes barley, maize, rice and sorghum The recent study was carried out to determine the possibility of substituting local wheat varieties flour with rice, sorghum and naked barley flours. Rice flour substitution blends versus sorghum flour substitution blends contained significantly higher 1.396 protein units in Misr2 cultivar, 0.469 units in Giza171 cultivar and significant 0.016 units in Gimmeza11 cultivar. In the meantime, the difference between flour blends that contained rice flour substitution and those contained barley flour substitution in protein content were reduction of 1.899 units in Misr2 cultivar, 0.526 units in Giza171 cultivar and 0.484 units in Gimmeza11 cultivar. Meanwhile, the influence of fenugreek flour in blends to protein content showed that, less protein content was associated with fenugreek substitution relative soybean. That reduction reached 0.129 units in Misr2, 0.158 units in Giza171 and 0.137 units in Gimmeza11 cultivar. Substitution of wheat flour by rice flour in blends resulted in significant increase in dry gluten percentage of Misr2 cultivar reached 0.056% over blends with sorghum flour. While, blends of Giza171 had significantly 0.233% lower dry gluten. Also, rice/Gimmeza11 flour blends showed insignificantly 0.010% lower dry gluten percentage relative to blends with sorghum flour. Wheat blends with rice flour in comparison to blends with barley flour, indicated a reduction in dry gluten percentage reached -0.027, -0.332 and -0.227 for wheat cultivars Misr2, Giza171 and Gimmeza11, respectively. Blend contained substitution with 5% fenugreek flour and 5% soybean flour contained significantly less 0.078, 0.251 and 0.084% dry gluten in comparison to blends that contained a substitution of 5% fenugreek for cultivars, Misr2, Giza171 and Gimmeza11, respectively.

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Section: Role Of Pulse Flour Substitutionmentioning

confidence: 87%

Substitution of wheat flour by local cereals and pulses flour "An approach to overcome wheat gap in Egypt" 1. Protein and dry gluten content of flour

Zeinab¹,

M.M²,

Ahmed³

2018

Alexandria Journal of Agricultural Sciences

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“…There is little agreement on wheat-sorghum dough development. While two studies concluded that the dough development time decreased [ 49 , 50 ] the more sorghum was added, other researchers found that dough development time increased with increasing sorghum addition to wheat [ 6 , 7 ]. Therefore, there is no solid evidence whether sorghum requires a longer kneading time for dough structure development.…”

Section: Physical Properties and Dough Rheology Of Wheat-sorghum Blendsmentioning

confidence: 99%

“…More consistent results within the farinograph studies could be seen with regard to dough stability. The more sorghum was added to wheat flour, the shorter was the stability of the doughs [ 5 , 7 , 19 , 49 , 50 ]. This leads to the assumption that sorghum addition to wheat dough is less stable against kneading than a 100% wheat flour dough.…”

Section: Physical Properties and Dough Rheology Of Wheat-sorghum Blendsmentioning

confidence: 99%

Effect of Sorghum on Rheology and Final Quality of Western Style Breads: A Literature Review

Rumler

Schoenlechner

2021

Foods

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Due to the extreme weather conditions, caused by the climate change, the usual wheat harvest yield and quality in the Western countries were difficult to maintain in the past few years. The altered wheat quality was primarily characterized by a rising protein content. The application of high protein wheat flours in baking products leads to baking difficulties due to its elastic dough behavior. As these issues will further face the Western cereal cultivation, heat resistant cereals, like sorghum, are attracting increasing interest. A partial substitution of wheat with sorghum might offer one possible solution to address the current challenging situation. To introduce sorghum in the Western cereal and baking industry, the grain and its unique chemical and rheological properties need to be more widely promoted. Until now, several authors have conducted studies in order to emphasize the high potential of sorghum. The aim of the present review is to broaden the current knowledge of the chemical, rheological and baking properties of sorghum in comparison to wheat. The review further demonstrates promising approaches, which might be from interest in order to achieve higher wheat-sorghum bakery end product qualities.

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“…Corn grains and sorghum grains were cleaned from foreign materials and milled using laboratory mill (3100, Perten Instruments, Sweden) to obtained whole sorghum flour. Corn and Sorghum flour was packed in polyethylene bags and stored at (−18˚C) until used (Abdelghafor, et al, 2013).…”

Section: Preparation Of Flourmentioning

confidence: 99%

Effect of gluten-free flour on physical properties and quality characteristics of biscuits

Ali

Abol-Ela

2019

Research Journal of Applied Biotechnology

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Celiac disease is an autoimmune disorder characterized by intolerance to gluten. So, the aim of this study is to produce gluten-free biscuits for individuals with gluten allergy. Biscuits of rice flour, corn, sorghum and the mixture were prepared with mix 1 rice and corn (1: 1), mix2rice and sorghum (1: 1) and mix 3 rice, corn and sorghum (1: 1: 1). Chemical composition of flour samples moisture; protein, fat, ashand fiber were measured under this study. In the prepared biscuit samples, physical properties (length, width, thickness, weight, volume and specific ratio), color characteristics and sensory properties were measured. Wheat flour recorded the highest value of protein (12.9%) follow up Sorghum flour recorded (10.8%). Sorghum flour was the high level fiber (6.50%) in all flour. Protein sedimentation (22.0%) was high in sorghum flour then mixtures (mix 1, mix 2 and mix 3) were recorded 20, 21, and 19% of gluten free flour but wheat flour (33.0%). Wheat flour was the lowest value of falling number (401 sec) this result was highest Alfa amylase enzyme and prefers of baking then mix 3 (434 sec)but highest falling number was the lowest in Alfa amylase enzyme corn flour (634 sec). Highest water absorption (57.0%) was observed in wheat flour followed by rice flour (54.4%) while mixturesfree gluten flour had the lowest water absorption (45.70%, 45.70%and 45.90%) mix1, mix 2, and mix 3 respectively. Corn biscuit recorded the high in whiteness (37.80%) then wheat flour (33.66%) and lowest value was mix 3(23.46 %). The mix 3 biscuit was high physical properties and over all acceptability for the panel test after wheat biscuit.

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Effects of Sorghum Flour Addition on Chemical and Rheological Properties of Hard White Winter Wheat

Cited by 27 publications

References 13 publications

Substitution of wheat flour by local cereals and pulses flour "An approach to overcome wheat gap in Egypt" 1. Protein and dry gluten content of flour

Substitution of wheat flour by local cereals and pulses flour "An approach to overcome wheat gap in Egypt" 1. Protein and dry gluten content of flour

Effect of Sorghum on Rheology and Final Quality of Western Style Breads: A Literature Review

Effect of gluten-free flour on physical properties and quality characteristics of biscuits

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