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Abstract
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Article Information:
Quality of Bread from Composite Flour of Sorghum and Hard White Winter Wheat
R.F. Abdelghafor, A.I. Mustafa, A.M.H. Ibrahim and P.G. Krishnan
Corresponding Author: Padmanaban Krishnan
Submitted: 2010 October, 05
Accepted: 2010 December, 25
Published: 2011 February, 15 |
Abstract:
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This study was carried out to investigate the baking properties of whole, decorticated sorghum-
(Sorghum bicolor) - wheat (Triticum aestivum Desf.) composite flours as well as to determine the physical
characteristics and organoleptic quality of pan and balady breads made from those flours. Whole and
decorticated sorghum flours were used to replace 0, 5, 10, 15, and 20% by weight of bread wheat flour. Sensory
evaluation results showed that up to 20% wheat replacement with whole or decorticated sorghum flour
produced acceptable pan and balady breads. Decreases, however, were noted in all sensory properties except
odor.
Key words: Bread, flour mix, sorghum (Sorghum bicolor), white wheat (Triticum aestivum Desf.), , ,
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Cite this Reference:
R.F. Abdelghafor, A.I. Mustafa, A.M.H. Ibrahim and P.G. Krishnan, . Quality of Bread from Composite Flour of Sorghum and Hard White Winter Wheat. Advance Journal of Food Science and Technology, (1): 9-15.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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