Technology of functional bread using sorghum flour

Abstract

The production of functional bread is considered in this paper. It is suggested to make bread using mix of wheat and sorghum flour. Mathematical modeling of experiment in order to calculate the optimal dosage of sorghum flour in the recipe was carried out. It was established that introduction of sorghum flour allows decreasing the amount of sugar in the recipes. The determination of physical-chemical properties of bread samples was conducted. Acidity, wet content and porosity of bread samples were determined. Obtained bread can be classified as functional because the portion of the bread contains more than 15 % of magnesium, manganese and silicon daily intake.

A review of the utilization of modified flour: Local food potential

“…Sorghum-based usually results in bread with a small volume and a crumbly crumb [31]. This is due to the inability of the protein content in sorghum to regulate the structure of the bread [32]. Reportedly modified corn flour (Zea mays L.) will have high usability if utilized properly, one of which is as an ingredient in making fresh bread [11].…”