Effects of Sorghum Flour Addition on Chemical and Rheological Properties of Hard White Winter Wheat

Ranya F Abdelghafor,Abdelmoneim I Mustafa,Yuanhong R Chen,Padmanaban G Krishnan,Amir M.H Ibrahim

doi:10.19026/ajfst.5.3357

Abstract

This study was carried out to investigate the chemical and rheological properties of different blends prepared using hard white winter wheat (HWWW; Triticum aestivum Desf.) and whole or decorticated sorghum (Sorghum bicolor). Whole and decorticated sorghum were used to replace 5, 10, 15 and 20% of wheat flour. Wheat samples had higher protein, moisture and calcium values and lower fat, ash, carbohydrates, iron and phosphorous values compared to whole and decorticated sorghum flours. Decortication of sorghum grains decreased moisture, ash, fat, crude protein, iron and phosphorous content, but increased carbohydrate content. Farinogram properties such as dough water absorption, development time and stability and Farinograph quality number decreased as the amount of substituted sorghum increased; whereas mixing tolerance index increased. Moreover, at fixed gluten levels, as sorghum flour increased in the blend, wet gluten, dry gluten and gluten index decreased. Increasing sorghum in the blend also decreased energy, resistance to extension and extensibility of the dough, but contributed to an increase in the ratio of resistance to extensibility. Furthermore, as fermentation time increased, energy, resistance to extension and the ratio number of energy to extension increased, whereas extensibility decreased.

Highlights

Wheat (Triticum aestivum Desf.) is currently one of the most important nourishing cereal crops worldwide (Lobell et al, 2008) and in Sudan ranks second after sorghum in terms of consumption
Sorghum is consumed in Sudan in fermented forms, mainly as Kisra, aceda and nasha, but several studies have shown the possibility of incorporating it, both as whole and decorticated grain, in wheat flour at various levels to produce bread when wheat is in short supply (Abdel-Kader, 2000)
The objective of this study, was to Statistical analysis: The analysis of variance evaluate the effects of addition of whole and (ANOVA) was performed to examine the significance decorticated sorghum flour on the chemical and of sorghum fortification on proximate composition of rheological properties of hard white winter wheat

Summary

INTRODUCTION

Wheat (Triticum aestivum Desf.) is currently one of the most important nourishing cereal crops worldwide (Lobell et al, 2008) and in Sudan ranks second after sorghum in terms of consumption. In spite of an increase in bread consumption in those aforementioned areas, predominantly Sudan, much of the wheat is imported as wheat with high gluten functionality is not suitable for cultivation in the tropical area for climatic reasons (Edema et al, 2005). Food shortages and crises are not uncommon as a result This situation has necessitated the need for blending wheat with locally grown sorghum to meet the local demand for bread. Sorghum is consumed in Sudan in fermented forms, mainly as Kisra (local thin bread), aceda (thick porridge) and nasha (thin porridge), but several studies have shown the possibility of incorporating it, both as whole and decorticated grain, in wheat flour at various levels to produce bread when wheat is in short supply (Abdel-Kader, 2000). The objective of this study, was to Statistical analysis: The analysis of variance evaluate the effects of addition of whole and (ANOVA) was performed to examine the significance decorticated sorghum flour on the chemical and of sorghum fortification on proximate composition of rheological properties of hard white winter wheat

MATERIALS AND METHODS

AND DISCUSSION

Methods