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

Yıl 2004, Cilt: 2 Sayı: 6, 17 - 21, 01.12.2004

Abdulvahit Sayaslan Jie Hu

Öz

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

Öz

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.

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