Bread From Sorghum and Barley Flours

Abstract

SUMMARY Various additives were examined as possible aids in making bread from sorghum and barley flours. Good rise was achieved with doughs containing 45% solids. Several gums, especially 4000 centipoise methylcellulose, increased gas retention in sorghum bread and improved texture of both sorghum and barley breads. Several starches improved texture and loaf volume of sorghum bread. Glyceryl monostearate (GMS) improved the texture of sorghum bread but caused it to crumble badly. GMS improved softness in barley bread. Shortenings also softened sorghum and barley breads. The effect of several processing variables on sorghum bread was studied along with 2 methods of imparting a sour fermented flavor to sorghum bread.

Storage influence on the functional, sensory and keeping quality of quality protein maize flour

“…Rotis rolling quality and diameter after baking decreased after 4 months indicating that the rotis could not be rolled into thin forms, might be due to the lower water uptake by the flour (Fig. 1) which in turn supported by Hart et al (1970), who also have reported a lack of consistency and elasticity in sorghum dough at lower moister contents; while increasing the moisture content only lead to a batter like consistency. The dough broke apart easily and its properties did not improve upon kneading either.…”

Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch

“…Other studies (Olatunji, Koleoso, et al, 1992;Schober et al, 2005) indicate that sorghum bread can be made on the basis of only sorghum flour and starch. Also, Hugo et al (1997) reported that increasing the amount of pregelatinised starch in sorghum bread increased the volume but impaired the crumb structure, whereas Hart et al (1970) found that no combination of pregelatinised starch, sorghum and water produced beneficial results. A major limitation of these studies is that the crumb texture was assessed subjectively (Hart et al, 1970;Olatunji, Koleoso, et al, 1992;Olatunji, Osibanjo, et al, 1992).…”

“…Also, Hugo et al (1997) reported that increasing the amount of pregelatinised starch in sorghum bread increased the volume but impaired the crumb structure, whereas Hart et al (1970) found that no combination of pregelatinised starch, sorghum and water produced beneficial results. A major limitation of these studies is that the crumb texture was assessed subjectively (Hart et al, 1970;Olatunji, Koleoso, et al, 1992;Olatunji, Osibanjo, et al, 1992). Where objective measurements were made, these were limited to firmness (Hugo et al, 1997) or firmness, cohesiveness and pore size (Schober et al, 2005).…”

“…Other additives that may be used to prepare sorghum-based gluten-free bread include hydrocolloids, emulsifiers, proteins, enzymes or sourdough starter cultures (Hart, Graham, Gee, & Morgan, 1970;Hugo et al, 1997;Olatunji, Koleoso, et al, 1992;Olatunji, Osibanjo, et al, 1992;Onyango, Mutungi, et al, 2009;Onyango et al, 2010;Schober et al, 2007;Schober et al, 2005).…”

Sorghum

“…Hart et al [175] using sorghum flour only, plus 4000 centipoise methyl cellulose at an addition rate of 4%, as a dough thickening agent, found that it was possible to improve dough gas retention and prevent the loaf from collapsing, thereby increasing loaf volume and improving texture. Rye pentosans at an addition rate of 3 -4 % have also been found to improve the loaf volume ofbreads made solely from sorghum and millet flours by increasing the viscosity and flexibility of the dough gas cell walls, enabling greater expansion [176].…”