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Improvement of Sorghum‐Wheat Composite Dough Rheological Properties and Breadmaking Quality Through Zein Addition
Author(s) -
Bugusu Betty A.,
Campanella Osvaldo,
Hamaker Bruce R.
Publication year - 2001
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2001.78.1.31
Subject(s) - chemistry , sorghum , rheology , food science , starch , gluten , wheat flour , viscoelasticity , gluten free , prolamin , composite number , starch gelatinization , plant protein , agronomy , storage protein , composite material , materials science , biochemistry , gene , biology
Addition of sorghum flour to wheat flour produces marked negative effects on rheological properties of dough and loaf volume. Although there are notable differences in the chemical composition of sorghum proteins (kafirins) compared with wheat gluten that might imply poor functionality in breadmaking systems, a larger constraint may be the unavailability of kafirins due to encapsulation in protein bodies. In this study, zein, the analogous maize prolamin to kafirin, was used to determine the potential effects of protein‐body‐free prolamins on dough rheology and baking quality of wheat‐sorghum composite flour. Mixograms run at 35°C (above the glass transition temperature of zein) were significantly ( P < 0.01) improved with addition of zein. Mixogram peak heights increased while mixing time decreased uniformly with addition of zein. Dough extensibility studies showed an increase in maximum tensile stress, while baking studies showed an increase in loaf volume with increasing amounts of added zein. These data are supported by a previous study showing that, in a model system, zein mixed with starch can form viscoelastic networks, and suggest that kafirin, if made available, could contribute to dough formation.