Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis.

ABSTRACT:

Abstract

The present study was focused on the replacement of refined wheat flour (RWF) by control (CS) and processed sorghum flour [germinated (GS) and roasted (RS)] on the properties of flour/batter/dough (particle size, XRD, pasting, dynamic rheology, farinograph) and bread (physical, textural, digestibility, microbiological and sensory). Prominent variations adhered with sorghum processing, but decreasing patterns occurred for flour-water absorption, dough stability times, storage modulus, peak/final/breakdown viscosities, bread-moisture content, specific volume, porosity, and lightness. Flour's pasting temperature, dough development time, breadbulk density, hardness, gumminess, and bitterness increased. Composite flours mainly had weak nature compared to RWF. The baking loss wa

SUBMITTER: Sharanagat VS 

PROVIDER: S-EPMC10772035 | biostudies-literature | 2024 Feb

REPOSITORIES: biostudies-literature