Flour Weight Basis Research Articles

Chemical composition, physical properties, and sensory evaluation of wheat-based cookies enriched with different proportions of corn silk

Incorporating dried corn silk powder (CSP) into food products is considered beneficial for health and suitable for individuals of all ages. Thus, our study is designed to evaluate the effects of adding CSP to prepared cookies as a nontraditional source of dietary fiber and natural antioxidants, focusing on the chemical composition, physical properties, color attributes, antioxidant activity, and sensory properties of fortified cookies. Different CSP proportions (5%, 10%, 15%, and 20%) replaced wheat flour (WF) with a 72% extraction rate. The results revealed that CSP had significant levels of total phenolic content (TPC) and flavonoid content (TFC), measuring 86.42 mg GAE/g and 112.68 mg QE/g, respectively. CSP contained higher quantities of protein and fiber than WF, with values of 14.81 g and 15.21 g per 100 g of flour weight basis, respectively. The amounts of phenolic compounds in cookie samples increased proportionally with the increasing substitution of CSP, while total carbohydrates decreased. Adding CSP at concentrations of 5%, 10%, 15%, and 20% resulted in corresponding increases in crude fiber of 0.52, 1.2, 2.04, and 2.7 times compared to the control cookie samples. As the amount of CSP supplementation increased (0–20%), TPC and TFC in the cookies increased to 3.06 and 4.08 mg GAE/g and 0.02 to 1.28 mg QE/g, respectively. Increasing CSP proportions led to a significant decrease in diameter, thickness, spread factor, volume, and density of fortified cookies. Furthermore, the L* value exhibited a substantial decline from 65.48 to 51.12 as the amount of CSP substitution increased from 5% to 20%. The sensory evaluation characteristics of the cookie samples indicated that the sample with 15% CSP had the highest overall acceptability score. Therefore, this study demonstrates that adding 15% CSP can effectively yield functional cookies without compromising their sensory acceptability.

Possible interaction between pectin and gluten alters the starch digestibility and texture of wheat bread

This study incorporated citrus pectin in wheat bread, aiming to develop breads with both desirable texture and slow starch digestibility. Results showed that starch digestibility in wheat bread decreased over the addition of pectin, and the maximum starch digested amount decreased by 6.6 % after the addition of 12 % pectin (wheat flour weight basis). The addition of pectin transferred part of the rapidly digestible starch into slowly digestible starch, and reduced the binding rate constant between slowly digestible starch and digestive enzymes, resulting in overall reduced starch digestibility. Furthermore, the addition of 4 % pectin contributed to the development of wheat bread with softer texture and increased specific volume. Mechanistically, the lowered starch digestibility of wheat bread after the pectin addition was due to (1) residual outermost swollen layer of starch granules, (2) protein and pectin interactions, and (3) increased short-range ordering of starch. This study, therefore, suggests that the addition of an appropriate amount of citrus pectin has the potential to develop bread with both a low glycemic index and desirable texture.

Optimization of salt ready-mix for instant fried noodles production using response surface methodology

PurposeThis study aims to provide a salt ready-mix to instant fried noodles manufacturers.Design/methodology/approachResponse surface methodology was used to get optimized salt ready-mix based on carbonate salt, disodium phosphate, tripotassium phospahte, sodium hexametaphosphate and sodium chloride. Peak viscosity of flour and yellowness, cooking loss and hardness of noodles were considered as response factors for finding optimized salt formulation.FindingsThe results showed that salts have an important role in governing quality of noodles. Optimum levels of five independent variables of salts, namely, carbonate salt (1:1 mixture of sodium to potassium carbonate), disodium phosphate, sodium hexametaphosphate, tripotassium phosphate and sodium chloride were 0.64%, 0.29%, 0.25%, 0.46% and 0.78% on flour weight basis, respectively.Originality/valueTo the best of the authors’ knowledge, this is the first study to assess the effect of different combinations of different salts on the quality of noodles. These findings will also benefit noodle manufacturers, assisting in production of superior quality noodles.

Characterization of the alkali-induced protein cross-linking in buckwheat sourdough steamed bread

This study elucidated the alkali-induced protein cross-linking behaviors of buckwheat sourdough steamed bread (BSSB). When the alkali concentration increased to 1.5% (on a total flour weight basis), the protein extractability in sodium dodecyl sulfate (SDS) decreased by 2.29% while the disulfide (SS) bond content increased by 5.97 μmol/g protein, indicating that the alkali promoted the SS cross-linking of the proteins. The formation of dehydroalanine (DHA) and lanthionine (LAN) at alkali concentrations of 2.0% and 2.5% demonstrated the occurrence of DHA-derived cross-linking. To explore the role of SS cross-linking in the quality of BSSB, the thiol-blocking agent N-ethylmaleimide (NEM) was also employed. It was determined that the BSSB with NEM had almost no gas cells and that the specific volume was 48.41% lower than the control. The alkali increased the specific volume by up to 26.75% at 2.0% concentration and ameliorated the crumb structure of the BSSB. Dynamic thermo-mechanical analysis revealed that the alkali also delayed the starch gelatinization and gas cell opening, which may have contributed to the gas holding capacity of the BSSB. The amino acid residues involved in the DHA-derived cross-linking and the potential cross-linking sites were identified via liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis. It was found that both the Cys197 from wheat peroxidase and the Cys105 from the wheat alpha-amylase/trypsin inhibitor CM16 were crucial to the formation of the DHA-derived cross-links and that the LAN between two cysteines was inter-chain.

A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads

The use of a sourdough (SD) preparation based on a fermented chickpea extract (FCE) starter as a leavening and anti-staling agent in gluten-free breads was explored in this study. The FCE starter was prepared by a submerged fermentation (at 37 °C for 15 h) of coarsely ground chickpeas and the gluten-free bread formulations, based on rice and corn flours, were made using a rice sourdough produced with the FCE starter as additional leavening agent; the FCE-SD breads and samples containing merely baker’s yeast as microbial leavener (control) were both prepared at three different levels of added water, i.e., 85, 92 and 100% (flour weight basis). The loaf specific volume significantly (p < 0.05) increased with sourdough inclusion into batters and by increasing the amount of added water. Moreover, inclusion of sourdough into the gluten-free formulations resulted in a finer porous crumb macrostructure and a lower crust moisture content than control breads. Upon bread storage (25 °C for 5 days), water migration from crumb to crust was noted. Staling events were also monitored by compression testing and differential scanning calorimetry, showing an increase in crumb firmness and the apparent melting enthalpy (ΔH) of retrograded amylopectin during bread storage; the values for both parameters decreased with inclusion of FCE-SD and with higher amounts of added water into the gluten-free formulations. Kinetic data in modelling crumb firmness and ΔH values by linear regression analysis and the Avrami equation, respectively, revealed a slower staling rate for breads with sourdough, compared to control formulations; moreover, with increasing level of added water to the batter, the firming rate was reduced, while the amylopectin retrogradation was enhanced. Finally, in vitro enzymatic starch digestibility of the crumb was lower for staled breads stored for 5 days, compared to fresh products, while there was no pronounced effect by sourdough inclusion. Overall, the incorporation of FCE-SD into gluten-free bread formulations seems to be a promising alternative for improving quality and extending the shelf life of gluten-free baked products.

Improvement of whole wheat dough and bread properties by emulsifiers

Whole wheat bread is widely available worldwide, but it is always associated with less desirable dough processibility, small loaf volume, firm and gritty texture, and other distinctive attributes compared to white bread. Emulsifiers are commonly used to improve dough handling and baking quality during bread production. In present study, five emulsifiers (diacetyl tartaric acid esters of mono- and di-glycerides (DATEM), polysorbate 80, sodium stearoyl lactylate (SSL), soy lecithin, and sucrose esters) were added during dough preparation of the whole wheat flour at 0.2%, 0.5%, and 1.0% (flour weight basis). Dough rheological behavior and bread quality attributes, such as specific loaf volume and hardness, were measured. The results showed that DATEM, sucrose esters, and SSL increased the resistance to extension of the dough, whereas soy lecithin and polysorbate 80 increased the extensibility. Soy lecithin and polysorbate 80 were the only emulsifiers that significantly increased loaf volume compared to the control. Adding higher levels (1.0%) of sucrose esters, polysorbate 80, and SSL increased the formation of amylose-lipid complex and mitigate the crumb staling during storage. The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat bread.

Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread

SummaryOleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health benefits and, as antioxidant, potentiality to alter gluten functionality. Effects of OP inclusion to wheat flour (0.01% and 0.02% on flour weight basis) on dough rheology and breadmaking performance, and bread features were investigated. Farinograph, uniaxial extension and shear rheometry (oscillatory and creep‐recovery) were applied. Doughs containing OP were stronger, more elastic, and less sticky indicating the ability of OP to act as flour improver. The strengthening effect of OP on gluten led to the increase in bread volume and softer crumb compared to control. A lower crumb density of bread with the addition of OP was related to a higher in vitro glycaemic response. An increase in the antioxidant capacity of bread made with the phenolic compound was also found.

Determination of hedonic thresholds by varying three stimuli

The Hedonic Threshold Methodology (HTM), through the determination of compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT), has several applications by the food industry. In order to further increase the field of application of HTM, the objective was to use a mixture design in the Hedonic Threshold Methodology, to enable the determination of hedonic thresholds (CAT and HRT) by varying the intensity of three stimuli simultaneously. It was investigated how much it is possible to replace the NaCl content (1.8% flour weight basis) with two other ingredients (KCL/yeast extract or KCL/enzyme preparation), without compromising the acceptance (CAT) and without resulting in sensory rejection (HRT) of crackers. Reduction in the acceptance started to occur by reducing the NaCl content by around 64% (from 1.81% to 0.651%), with the addition of 1.149% KCl. Two combinations of KCl and yeast extract (1.783% and 0.017%, or 0.693% and 1.107%, respectively) allowed producing a cracker with no NaCl without sensory rejection. The reduction in acceptance also started to occur by reducing the NaCl content by around 40% (from 1.81% to 1.086%), with adding of 0.358% KCl and 0.356% enzyme preparation. A sensory rejection begins to occur by reducing the NaCl content by around 99% (1.81–0.012%), with the addition of 1.215% KCl and 0.573% enzyme preparation (transglutaminase). The use of the mixture design in HTM allowed the unprecedented determination of hedonic thresholds varying three stimuli. This expands the possibilities for applications of sensory thresholds.

The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour

The effects of dough hydration level on the physical properties and acceptability of gluten-free bread (GFB) made with chickpea flour were studied. Nine GFB samples were prepared with water levels ranging from 100 to 180% on a flour weight basis. Chickpea GFB required higher hydration levels than rice flour and starchy based products, and improvement on bread quality was observed at 150% water content level, which contributed to the increase in loaf-specific volume, crumb softness and porosity, as well as improving texture, flavor, and overall acceptability (≥8 on 10-cm hybrid hedonic scale), resulting in a promising alternative for meeting consumer demands for tasty and healthy innovative gluten-free products. • Effect of dough hydration level on the chickpea gluten-free bread was investigated. • Nine products with water levels ranging from 100 to 180% flour weight basis. • Increasing the water content improves chickpea gluten-free bread quality. • Water content of 150% resulted in bread with better texture and acceptability. • Promising alternative for tasty and healthy innovative gluten-free bread.

Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet.

Potential application of enzymes to improve quality of dry noodles by reducing water absorption of inferior-quality flour.

This study has investigated the characteristics of dry noodles made with Korean domestic wheat flours using enzyme treatment for reducing water absorption to improve noodle-making performance. The water solvent retention capacity (SRC) values of flour treated with α-amylase and xylanase significantly decreased with increasing enzyme concentrations up to 0.025% (flour weight basis), which confirmed the enzyme effect on reducing the water absorption capacity of damaged starches and arabinoxylans. Enzyme-treated cooked noodles showed changes in textural characteristics, depended on the enzyme type, water amount, and drying method. Applying α-amylase for reducing the water absorption capacity of flour could mitigate the issue of inferior dry-noodle-making performance. Sensory evaluation showed improved preference attributes of cooked noodles with α-amylase treatment. In conclusion, the α-amylase application could improve the quality of dry-noodle made of Korean domestic wheat flour by diminishing the undesirable effect of damaged starch in flour related to noodle quality.

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread.

Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65–75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking.

An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling

Gluten-free bread (GFB) is generally recognized as a product with a less than satisfying appearance, texture, and mouthfeel that lacks nutritional quality and has a short shelf life. In this sense, the potential of chickpea flour (CF), psyllium (PSY), and their combination at reducing GFB staling were investigated in comparison to control bread prepared with rice flour (RF) and cassava starch (75:25 flour weight basis). The effect of time on the crumb and crust moisture and texture and loaves sensory parameters (acceptability on a 9-point structured hedonic scale, Just-About-Right level for bread softness, sensory profile by Check-All-That-Apply) was assessed during 7 days of storage. Replacing RF with CF reduced moisture loss and crumb hardening not only on the same day of baking but also after 7 days of storage. PSY addition (5.5 % flour weight basis) delayed the loss of cohesiveness and springiness of crumb during storage. The findings suggest that CF, and its combination with PSY, was promising for reducing and delaying GFB staling, thus maintaining acceptability, softness, and freshness after 7 days of storage, according to the perceptions of consumers.

Volatile compounds in Chinese steamed bread influenced by fermentation time, yeast level and steaming time

The aim of this work is to investigate how volatile compounds of Chinese steamed bread (CSB) are influenced by yeast level (0.5, 1 and 1.5%, flour weight basis), fermentation time (20, 40 and 60 min) and steaming time (5, 10, 20 and 30 min). The volatile compounds were extracted by headspace-solid phase microextraction and analyzed by gas chromatography-mass spectrometry. Higher yeast level and longer fermentation time promoted the formation of yeast-metabolism-derived compounds, including 2-methyl-1-propanol, 3-methyl-1-butanol, phenethyl acetate, hexyl acetate and 2-octanone. Increased fermentation time decelerated the generation of lipid oxidation compounds (octanal, nonanal, decanal, (E)-2-nonenal, and (E,E)-2,4-decadienal). Prolonged steaming time facilitated the production of benzaldehyde and 2-pentylfuran and promoted the loss of alcohols and esters. Network analysis showed that 2-pentylfuran contributed to wheat-like aroma of CSB while 3-methyl-1-butanol was related with alcoholic odor. This study was helpful for improving the understanding of CSB aroma evolution profile and may contribute to the aroma improvement of commercial CSB.

Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes

Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and health requirements of consumers. Thus, this study investigated the effects of chickpea flour (CF) and psyllium (PSY) on GFB quality, sensory acceptability, glycemic and satiety indexes. The control bread was prepared with rice flour (RF) and cassava starch (75:25). Replacing RF with CF improved bread quality by yielding a better loaf volume and crumb texture, enhancing the appearance, texture, and overall acceptability scores, with no change on flavor and aroma scores. Likewise, a double increase in protein, dietary fiber and resistant starch contents was obtained, reducing the glycemic index, and increasing satiety. PSY addition (5.5% flour weight basis) slightly changed the physical properties of bread and did not impair acceptability compared to control. However, the combination of CF and PSY positively influenced all parameters assessed and thus is a promising alternative for GFB with improved nutrient content and reduced glycemic response together with sensory appeal.

Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties.

The objective of this research was to determine effects of five enzymes on whole wheat bread properties, particularly loaf volume, bread texture, and staling. Enzymes containing conventional α-amylase (α-amyl), cellulase (cel), glucose oxidase, maltogenic α-amylase (m amyl), and xylanase (xyl) were added at three levels. Vital wheat gluten (VWG) was added as an additional, separate treatment at 2.5% (flour weight basis). Enzymes had minimal effect on water absorption and mixing time. Each enzyme increased specific loaf volume for at least one of the usage levels tested (P <0.01). Among the enzyme treatments, the greatest loaf volume was seen for xyl at the medium and high levels. No enzyme was as effective as VWG at increasing loaf volume. Overall, enzymes did not significantly change cell structure. The greatest reduction in fresh bread hardness was obtained for the high level of xyl. VWG, m amyl, and xyl reduced the rate of bread firming over 7 days. α-Amyl, cel, and m amyl decreased starch retrogradation at day 7 as measured by differential scanning calorimetry (P <0.01). M amyl nearly eliminated the endothermic peak for recrystallized amylopectin. This study demonstrated the specific application of enzymes in whole wheat bread to increase loaf volume and decrease initial crumb hardness and bread staling. PRACTICAL APPLICATION: This study will provide guidance for practical uses of enzymes in improving whole wheat dough and bread quality.

Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles

• Salted dough showed higher storage modulus than loss modulus and tangent δ < 1. • NaCl and salt substitutes changed microstructure of dough. • Microstructure of noodles with salt substitute was more compact than noodles with NaCl. • The replacement of NaCl with salt substitutes yielded firmer noodles. • The properties of dough were sensitive enough to monitor qualities of noodles. The effects of sodium chloride (NaCl) or commercial salt substitutes (SS2 and SS4) on dough and white-salted noodles (WSN) were studied. NaCl, SS2, and SS4 were added separately at 1, 1.5, 2, 2.5, 3, 3.5, and 4% on a flour weight basis. Water capacity of flour samples were evaluated whereas for dough, rheological properties, pH, and microstructure were evaluated. For noodles, microstructure and hardness of zero-salted noodles (ZSN) and WSN were studied. All dough showed higher storage modulus (G’) than loss modulus (G”) and loss tangent (tan δ ) <1. The increment of NaCl gave flour samples significantly higher water-holding capacity (P < 0.05) and firmer noodles. The increment of NaCl significantly reduced pH (P < 0.05) of dough. The microstructure of dough which contain NaCl and both SS appeared to be a more compact and continuous gluten network structure. WSN-SS4-4 showed more compact microstructure than WSN-NaCl-4 and WSN-SS2-4. G’ and G” were negatively correlated with pH of dough. The pH of dough had positive correlation with hardness of noodles. Addition of 1.5 % NaCl, 1% SS2, and SS4 maybe useful due to better qualities than other concentrations of salts, respectively.

Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread

A 24 full factorial design with four center points was used to investigate the effects of chickpea flour (CF), psyllium (PSY), cyclodextrin glycosyltransferase (CGTase), and transglutaminase (TGase) on dough Mixolab® parameters and fresh and stored gluten-free bread (GFB) physical properties. Results show that CF and PSY have the greatest effects on the investigated variables. CF increases the loaf-specific volume and crumb firmness values of fresh GFB, effects of increased starch stability (C4) and tendency to starch retrogradation (C5). Both PSY and PSY- CF interactions reduce the loaf-specific volume and increase the crumb firmness of GFB during storage, effects of an increased initial consistency (C1). CF - CGTase interaction reduced crumb firmness during storage, and TGase had no effect. High CF-levels (75 and 100 g/100 g flour weight basis, fwb) combined with low PSY-levels (4.5 and 5.5 g/100 g fwb) resulted in favorable dough consistency for increasing loaf volume and crumb softness. Results also show that the combination of 75 CF and 5.5 PSY (g/100 g fwb) produces a GFB with good physical properties and appearance, reaching values comparable to commercially available fresh and stored GFB.

Experimental cake‐baking method applicable to nonchlorinated flour

AbstractBackground and objectivesApproved Method 10‐90.01, Baking Quality of Cake Flour, requires flour chlorination, which poses safety concerns and is inconvenient. The effects of shortening, sugar, and water proportions on the quality of nonchlorinated flour cakes were determined in order to modify the Approved Method and make it applicable to nonchlorinated flour.FindingsThe reduction of shortening and sugar proportions to 35% and 130% (flour weight basis (fwb)), respectively, increased the center height, center‐to‐edge height (C/E) ratio, and volume of nonchlorinated flour cakes. Nonchlorinated flour cakes baked with 35% shortening (fwb), 130% sugar (fwb), and a fixed 120% (fwb) or optimum water proportion were similar in center height to, and greater in volume than, the chlorinated flour cakes baked according to the Approved Method. The volumes of nonchlorinated flour cakes baked with the modified formula showed significant correlations (p &lt; .05) with those of the corresponding chlorinated flour cakes baked according to the Approved Method.ConclusionsThe Approved Method with modifications of the formula to 35% shortening, 130% sugar, and a fixed water proportion of 120% has the potential to be an effective cake‐baking test applicable to nonchlorinated wheat flour.Significance and noveltyWith no need for chlorination, the modified cake‐baking test delivers improved efficiency in the evaluation of wheat flour quality for making cakes.

Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.

Zein is known to able to form viscoelastic dough with wheat-like properties under certain conditions. Several studies have been conducted to explain the mechanism behind this ability and to improve the functionality and end-use quality of zein-based dough systems. However, most of this research has been conducted using zein in combination with isolated starches or high-starch flours. To investigate the production of additional zein-whole sorghum flour breads, experiments were conducted to determine factors impacting zein-whole sorghum flour dough and bread quality. Optimizing water levels, using defatted zein and/or sorghum flour, and increasing zein content in dough formulas were investigated as initial formulation steps. Of these factors, increasing zein content from 20% to 30% (flour weight basis) had the greatest impact, resulting in stronger zein-based dough and improved bread quality. Additives and zein treatments shown to impact zein functionality were then investigated for their effect of zein-whole sorghum flour breads. Mixing zein and whole sorghum flour with 0.5% hydrogen peroxide, 5% ethanol, or 3% hydroxypropyl methylcellulose resulted in improved dough strength and bread quality. Breads made from whole white sorghum flour had improved quality compared to zein-based breads made with black or high-tannin whole sorghum flour. PRACTICAL APPLICATION: Zein is known to be able to form wheat-like dough when mixed under the right conditions. Most of the research on zein-based dough and food products has used high-starch flours. This project investigated optimizing the production of zein-whole sorghum flour dough and bread as an alternative. Increasing the zein content in the formula and using additives including ethanol and HPMC produced breads from zein-whole sorghum flour that were like those made with zein and pure starch.