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Effect of using Zimbabwean Marcia sorghum and high‐gluten flour on composite bread specific volume
Author(s) -
Dube Nhlanhla Mtelisi,
Xu Fei,
Zhao Renyong,
Chen Jie
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15367
Subject(s) - farinograph , sorghum , wheat flour , food science , gluten , starch , absorption of water , falling number , mathematics , chemistry , agronomy , biology , botany
The sorghum crop ( Sorghum bicolor (L.) Moench) has a varied range of utilization either for human consumption or as feed‐stock for animals. The physical and chemical characteristics of flours have a bearing on their quality and the products produced from them. In this study, the utilization of a Zimbabwean sorghum hybrid and high‐gluten wheat flour on composite bread‐making volume was evaluated. The composite proportion for all the analysis in this study was from 90:10, 80:20, 70:30 wheat‐sorghum flours, respectively, and 100% wheat as the control. Flours were characterized for total protein, starch, moisture, and fat‐content by using standard methods. Dough rheological properties of every composite flour were through the use of the Viscograph‐E, Farinograph, and the Extensograph. A similar trend was observed throughout the study that; an increase in sorghum addition resulted in a significant decrease compared to the control. Bread‐making was conducted using the sponge and dough method characterized by a 4‐hr fermentation of the sponge prior to mixing with the dough before baking. The specific volume of the control wheat flour (4.26 cm 3 /g) was not significantly different ( p < .05) from 10% sorghum flour (4.16 cm 3 /g) substitution. However, 20% and 30% degrees of substitution were essentially different ( p < .05). The overall sensory acceptability of the bread was not significantly different up to 10% sorghum addition compared to the wheat control and decreased with an increase in sorghum addition up to 30%. Substitution of sorghum to less than 20% could be ideal in producing bread that is identical to that of wheat. Practical applications The research highlights the utilization of sorghum flour in composite bread‐making. The climatic variability resulting in erratic rainfall patterns has created unfavorable weather condition for extensive wheat production in Zimbabwe and most parts of Africa. The increased urbanization and the need for wheat‐based products has prompted Governments to import wheat in an endeavor to meet the local deficit production. This research postulates that; sorghum flour can be subbed to less than 20% to make bread with identical volumetric and sensory acceptable characteristic compared to 100% wheat bread. This initiative will reduce the burden of the costly wheat imports and ultimately reduce the price of bread in the market and increase profit margins for the industry. The idea behind the use of high gluten wheat is solely to compensate for the poor viscoelastic properties of sorghum flour.