The efficacy of sorghum flour addition on dough rheological properties and bread quality: A short review

Dube, Nhlanhla Mtelisi; Xu, Fei; Zhao, Renyong

doi:10.1016/j.gaost.2020.08.001

Cited by 33 publications

(27 citation statements)

References 29 publications

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“…On the basis of color analyses (a*- and -b*-values), it seemed that less amount of outer layers were included in the IRM WSF (lower a*-, but higher b*-value), than in DFS-PSM and PRM whole-grain sorghum flours. A recent review emphasized the crucial role of color for consumer acceptance of baked goods, and thus sorghum flour of light color may be required for the incorporation into wheat-based bakery products [ 21 ]. However, color on the outside of sorghum kernels does not always reflect the kernels’ inner color.…”

Section: Resultsmentioning

confidence: 99%

Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling

Rumler

Bender

Speranza

et al. 2021

Foods

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Due to climate change sorghum might gain widespread in the Western countries, as the grain is adapted to hot climate. Additionally sorghum contains a notable amount of health-promoting nutrients. However, Western countries do not have a long history of sorghum consumption, and thus little experience in processing it. Milling systems in these areas were mostly developed for wheat or rye milling. In the present work, the effectiveness of sorghum milling when using a stone and a roller milling system (pilot scale) was investigated as well as its impact on the chemical and physical properties of the obtained flour fractions and whole-grain flours. Results showed that both milling systems could be successfully adapted to producing chemically and physically distinct flour and bran fractions from the small sorghum kernels. Fractions with increased bran material that contained higher amounts of ash, protein, fat, total dietary fiber, and total phenolic content but less starch, showed enhanced water absorption indices and water solubility indices. Interestingly, no significant difference was found in the ash and fat content of the different fractions obtained from stone milling. Overall, the study provided information on the production and composition of distinct flour fractions, which offer a wider range of future food applications.

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Section: Resultsmentioning

confidence: 99%

Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling

Rumler

Bender

Speranza

et al. 2021

Foods

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“…Generally, three types of bread are consumed globally: wheat bread (containing gluten), gluten‐free bread, and mixed bread (prepared from a combination of different flours). Sorghum is the fifth most important cereal crop in the world after maize, wheat, rice, and barley (Mtelisi et al., 2020), and in different countries, it is used as a food for humans. Since sorghum is gluten free, it is very suitable for celiac disease (Ratnavathi, 2016).…”

Section: Introductionmentioning

confidence: 99%

The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread

Ghasemi

Nouri

Nafchi

et al. 2022

Food Processing Preservation

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Today, attention has been drawn to the consumption of functional foods (Asadzadeh et al., 2021). These functional foods are known as food products with beneficial physiological activity and more health properties for consumers (Delvarianzadeh et al., 2020;Maghazechi et al., 2021). Functional products include a wide range of food products, one of the most important of which is food products containing probiotic microorganisms called probiotic products (Frakolaki et al., 2020). Probiotics are beneficial microorganisms that, if present in adequate amounts, have a variety of health benefits, including regulating the microbial flora of the gastrointestinal tract, preventing the growth of pathogenic microorganisms, regulating the body's immune responses, etc. (Luz

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“…Recent presentations of bread substituted with other raw materials have been developed; for example, the use of potato flour, corn, green, banana, rice, mesquite, chickpea sprouts, hemp and sorghum [9][10][11][12][13][14]. Marchini et al [15] propose to develop applications of wheat bread and lentils in the future.…”

Section: Introductionmentioning

confidence: 99%

Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread

Aguirre

Rodríguez

León-López

et al. 2021

DYNA

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Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10 - 1.87%), fiber (0.45 - 3.35%) and reduce the carbohydrate content (2.95 - 10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), cañihua (15%) and wheat (75.5%) (p<0.05).

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The efficacy of sorghum flour addition on dough rheological properties and bread quality: A short review

Cited by 33 publications

References 29 publications

Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling

Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling

The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread

Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread

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