Quality characterization of wheat, maize and sorghum steamed breads from Lesotho

Abstract

BACKGROUND In Lesotho, traditional bread covers different types of dumplings prepared with cereal flour, water, salt and sourdough. This study characterized eight steamed breads prepared from wheat, maize and sorghum. Breads were prepared from both commercial and self‐milled flours according to the procedures followed in rural and urban areas of Lesotho. Descriptive sensory evaluation was conducted to profile sensory properties of the breads. Flour particle sizes, sourdough properties and bread colour, volume and texture were also characterized. RESULTS The type of cereal and milling properties of the flour used had substantial effects on the physical and sensory properties of the bread. Steamed wheat breads had greater volume, softer crumb and more bland flavour compared with sorghum and maize breads. Both sorghum and maize steamed breads prepared according to traditional Basotho procedures were characterized by low loaf volume, denser crumb, more complex and strong flavours and aroma, notably sour, musty, malty, dairy sour and fermented aroma. The texture of the non‐wheat bread types was heavy, chewy, dry, fibrous and more brittle and needed a higher compression force to deform. CONCLUSION This study provided insight on the sensory properties of steamed bread as prepared in Lesotho. Further research is needed to optimize sensory properties of the non‐wheat steamed breads by controlling the flour particle size, compositing non‐wheat flours with different levels of wheat flour, addition of protein sources and gums, altering the amount of water, improving the pre‐gelatinization process and optimizing the steaming method of cooking bread. [[ArtCopyrightmsg]]

Diversity among maize populations from Spain and the United States for dough rheology and gluten‐free breadmaking performance

“…No decay of viscosity, when holding temperature at 95°C, was detected when analysing the different traits, indicating good stability of the starch granules during heating, in consequence, no breakdown was determined. Similar results were also reported by Nkhabutlane et al (2014), who found that steamed maize breads had lower volume, harder and denser crumbs, and their texture was more chewy, dry, fibrous, brittle and needed higher compression force to deform than wheat bread. It would be expected lower breadmaking performance in those populations as Matos & Rosell (2015) found a significant positive correlation between the viscosity increase during cooling and both hardness and cohesiveness of bread crumbs.…”

“…As the proportion of wheat flour was reduced, the pasting temperature and the baking absorption increased, whereas bread specific volume decreased. Similar results were also reported by Nkhabutlane et al (2014), who found that steamed maize breads had lower volume, harder and denser crumbs, and their texture was more chewy, dry, fibrous, brittle and needed higher compression force to deform than wheat bread. Therefore, bread quality parameters were quite distant from those of wheat or rice, and most of them depend on the maize variety chosen.…”

“…In those countries, maize bread is usually made with mixtures of flour from maize, wheat and rye. Nevertheless, maize is also used for bakery in countries where wheat is not available at affordable prices (Rai et al, 2012;Nkhabutlane et al, 2014). Lately, a great potential value of maize is the manufacturing of bakery products for patients with coeliac (Brites et al, 2010;de la Hera et al, 2013).…”

Effects of different cultivars and particle sizes of non‐degermed millet flour fractions on the physical and texture properties of Chinese steamed bread

“…A milling method (Dayakar Rao et al, 2016; Wu et al, 2019) showed that 251 and 180 μm were well accepted and that wet grinding reduced the amount of damaged starch, and thus, it was better than bread made with an ultrafine powder. Researchers have tried to reduce these adverse effects on product quality using various treatment methods and have already increased buckwheat (Fang, Qing, Yu, Gu, & Wang, 2014; Lin, Liu, Yu, Lin, & Mau, 2009), quinoa (Wang, Opassathavorn, & Zhu, 2015), sorghum (Nkhabutlane, Rand, & Kock, 2014), and chia seed (Zhu & Chan, 2018) inclusions as additives for steamed bread. Due to the popularity of traditional dietary basis and new demands by numerous consumer groups, this research laid the foundation for the further study of millet steamed bread.…”

Development of sorghum-wheat composite bread and evaluation of nutritional, physical and sensory acceptability

“…In Kenya, bread consumption has increased however, increase in bread price from high importation has made bread unaffordable to many households (Sasson, 2012). Studies that explore the possibility of partly substituting wheat with locally grown crops have been done using sorghum (Sorghum bicolour) and millet Abbreviations SLV-Specific loaf volume (Abdelghafor et al2011), sweet potatoes (Ijah et al 2014), rice (Rai et al 2012), maize and sorghum (Nkhubutlane et al 2014). However, the newly produced sorghum genotype EUS130 and proportions below 5 have not been studied in the baking industry.…”