Thermal and Rheological Characterization of a Sorghum Composite Flour With Superior Breadmaking Quality

Year 2004, Volume: 2 Issue: 6, 17 - 21, 01.12.2004

Abdulvahit Sayaslan Jie Hu

Abstract

Thermal and rheological properties of a specific sorghum composite flour, which was previously reported to be the best formulation for breadmaking, were compared with those of wheat and sorghum flours and of their isolated starches and proteins in order to predict possible interactions among the composite flour constituents. The composite flour was a mixture of 50% sorghum flour, 39% wheat flour, and 11% vital wheat gluten 15% composite final protein content at 14% moisture . The wheat and sorghum flours and their isolated starches and proteins differed in their pasting and gelatinization properties. However, this particular sorghum composite flour gave similar pasting properties to those of the control wheat flour, confirming the previous finding that this sorghum composite flour was the best blend for breadmaking. The results indicate that thermal and rheological studies of cereal components can provide invaluable information on the formulation of composite flours for breadmaking

Thermal and Rheological Characterization of a Sorghum Composite Flour With Superior Breadmaking Quality

Abstract

En iyi kalitede ekmek yapıldığı rapor edilen bir sorgum katkılı buğday ununun termal ve reolojik özellikleri, buğday ve sorgum unları ve bu unlardan elde edilen nişasta ve proteinlerin özellikleri ile karşılaştırılarak; sorgum katkılı buğday unu bileşenleri arasındaki etkileşim araştırılmıştır. Sorgum katkılı buğday unu %50 sorgum unu, %39 buğday unu ve %11 gluten karışımı olup, karışımın protein miktarı, %14 nem esasına göre, %15'tir. Buğday ve sorgum unları ile bunlardan elde edilen nişasta ve proteinler, termal ve reolojik özellikleri bakımından farklılıklar göstermektedir. Ancak, sözü edilen sorgum katkılı buğday unu, kontrol buğday ununun reolojik özelliklerine yakın değerler vererek, daha önce bu karışımın en kaliteli ekmeklik sorgum katkılı buğday unu olduğu yönündeki sonucu desteklemektedir. Bu sonuçlar, tahıl bileşenlerinin termal ve reolojik özelliklerinin değişik tahıl unu katkılı ekmeklik unların hazırlanmasında yararlı olabileceğini göstermektedir.

References

• AACC. 2000. Approved Methods of the American Association of Cereal Chemists. The Association: St. Paul, MN.
• Akingbala, J.O., Gomez, M.H., Rooney, L.W., and Sweat, V.E 1988. Thermal properties of sorghum starch. Starch/Stärke. 40:375-378
• Anonymous. 1999. Jowar Foods. http://www.jowar.com
• Bhaita, B.S., Chakrabarty, T.K., Mathur, V.K., Siddish, C.H., and Raghavan, P.K.U. 1968. Use of maize and milo flours in the preparation of bread. Indian Food Packaging. 22:33-37.
• Cheong, M.L. 1998. Bread making potential of sorghum- based composite flour. MS Thesis. Kansas State University: Manhattan, KS.
• Connon, J.J. 1999. Celiac disease. Pages 1163-1168 in: Modern Nutrition in Health and Disease. Williams & Wilkings, Co.: Baltimore, MD
• Cubadda, R. 1989. Development of new technologies for the utilization in developing countries of flours obtained from local materials. Industrie Alimentari. 25:681.
• Dendy, D.A.V. 1995. Sorghum and millets: Production and importance. Pages 11-25 in: Sorghum and Millets: Chemistry and Technology. D.A.V. Dendy, ed., American Association of Cereal Chemists: St. Paul, MN.
• FAO. 2002. Food and Agriculture Organization of the United Nations. http://www.fao.org
• Finney, K.F. and Barmore, M.A. 1948. Loaf volume and protein content of hard winter and spring wheats. Cereal Chem. 25-291-298
• Foda, Y.H., Ramy, A., Rasmy, N.M., Abu-Salem, F.M., and Yassen, A.E. 1987. Rheological and sensory characteristics of doughs and balady bread based on wheat, sorghum, millet, and defatted soy flour. Annals of Agric. Sci. Al-Shams University: 32:381-395.
• House, L.R., Osmanzai, M., Gomez, M.I., Monyo, E.S., and Gupta, S.C. 1995. Agronomic principles. Pages 27-67 in: Sorghum and
• Millets: Chemistry and Technology. D.A.V. Dendy, ed., American Association of Cereal Chemists: St. Paul, MN.
• Klopfenstein, C.F. and Hoseney, R.C. 1995. Nutritional properties of sorghum and millets. Pages 125-168 in: Sorghum and
• Millets: Chemistry and Technology. D.A.V. Dendy, ed., American Association of Cereal Chemists: St. Paul, MN
• Magnuson, K. 1977. Vital wheat gluten update 1977. Bakers Digest. 51:108-110.
• Maningat, C. and Seib, P.A. 1997. Update on wheat starch and its use. Pages 261-284 in: Proceedings of International Wheat Quality Conference. J. L. Steele and O.K. Chung, eds. Grain Industry Alliance: Manhattan, KS
• Morad, M.M., Doherty, C.A., and Rooney, L.W. 1984. Effect of sorghum variety on baking properties of U.S. conventional bread, Egyptian pita “balady” bread, and cookies. J.Food Sci. 49:1070-1074
• Murty, D.S. and Kumar, K.A. 1995. Traditional uses of sorghum and millets. Pages 185-221 in: Sorghum and Millets: Chemistry and Technology. D.A.V. Dendy, ed., American Association of Cereal Chemists: St. Paul, MN.
• Ortega, R.R., Siqueiros, M.G., Hernandez, R., and Ramirez, W. B. 1995. Evaluation of rheological and bread making properties of composite wheat and decorticated sorghum flours. Institute of Food Technologist' Poster No. 294
• Pringle, W., Williams, A.A., and Hulse, J.H. 1969. Mechanical developed doughs from composite flours. Cereal Science Today. 14:114-129.
• Rao, J.S. and Rao, V.G. 1997. Effect of incorporation of sorghum flour to wheat flour on chemical, rheological, and bread characteristics. J. Food Sci. Tech. India. 34:251-254
• Stenvert, N.L., Moss, R., and Murray, L. 1981. The role of vital wheat gluten in breadmaking. Part I. Quality assessment and mixer interaction. Baker Digest. 55:125-128.
• Subramanian, V., Jambunathan, R., and Sambasiva, R.N. 1983. Textural properties of sorghum dough. J. Food Sci. 48:1650- 1673
• Toomey, G. 1988. Sorghum as substitute: Food enterprises for Indian woman. IDRC Reports. 17:20-21
• Walker, C.E., Ross, A.S., Wrigley, C.W., and McMaster, G.J. 1988. Accelerated starch paste characterization with the Rapid Visco Analyzer. Cereal Foods World. 33:491-493.
• Whalen, P.J. 1999. Detecting differences in snack ingredient quality by rapid viscoanalyzer. Cereal Foods World. 44:24-26.
• Xie, X.J. and Seib, P.A. 2000. Laboratory precedure to wet-mill 100 g of grain sorghum into six fractions. Cereal Chem. 77:392-395
• Yang, P. and Seib, P.A. Low-input wet-milling of grain sorghum for readily accessible starch and animal feed. Cereal Chem. 72:498-503
• Yuan, R.C. and Thompson, D.B. 1998. Rheological and thermal properties of aged starch pastes from three waxy maize genotypes. Cereal Chem. 75:117-123.