International Scientific Publications
© 2023 Science Events Ltd
Terms of Use  ·  Privacy Policy
Choose language English French Bulgarian
Conference room
Agriculture & Food 2024, 12th International Conference
12-15 August, Burgas, Bulgaria
Call for Papers

Agriculture & Food, Volume 3, 2015

Claudia-Felicia Ognean
Pages: 209-217
Published: 23 May 2015
Views: 2,608
Downloads: 751
Abstract: Sorghum is a versatile plant with high potential, an excellent source of phytochemicals. Fine and coarse whole sorghum flour was added in 10 to 40% proportion to bread. The dough stability and development time increased with sorghum proportion. Bread’s characteristics depreciated with sorghum addition. The specific volume decreased with 20 to 40.8% for flour replacement from 10 to 40%. Crumb porosity decreased with 3.1, 3.8, 8.4 and 14.7 for replacement of wheat flour with 10, 20, 30 and 40% coarse whole sorghum flour. Greater depreciation was observed when fine sorghum flour was used. The bread crumb with sorghum added was darker, greyish-brown, with visible particle of sorghum bran. The taste, smell and odour weren’t affected very much. The taste wasn’t bitter at all. These results proved that the sorghum could be added in bread.
Keywords: sorghum, wheat bread, rheology, baking, whole
Cite this article: Claudia-Felicia Ognean. TECHNOLOGICAL AND SENSORIAL EFFECTS OF SORGHUM ADDITION AT WHEAT BREAD. Journal of International Scientific Publications: Agriculture & Food 3, 209-217 (2015).
Download full text

Back to the contents of the volume
By using this site you agree to our Privacy Policy and Terms of Use. We use cookies, including for analytics, personalisation, and ads.