ArticleJournal of food science and technology2024
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.
Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Nutrient Content and Sensory Acceptability of Home-Based Therapeutic Food to Treat Children 6-59 Months With Moderate Acute Malnutrition.Food science & nutrition · 2025Article
- Improvement of storage stability of barley, buckwheat and lupin composite flour by microwave treatment and its influence on functional properties of bread.Food chemistry: X · 2025Article
- Optimizing Edible Sorghum Bowls: Effects of Roasting and Edible Flower Powder Enhancement on Technological, Nutritional, Antioxidant, and Functional Properties.International journal of food science · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
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 was lower for 10-30% CS and GS incorporation than RS. Composite bread had higher in-vitro protein and starch digestibility (CS > GS > RS) than RWF. Three days storage life with acceptable quality scores was obtained for bread with CS and GS up to 20% and RS up to 30% incorporation. Graphical abstract: Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05810-3.
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