Sorghum Flour: A Valuable Ingredient for Bakery Industry?
Source abstract
Abstract
The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum was evaluated compared to that of wheat whole flour, showing high contents of mineral and fibers. Next were evaluated the dough rheological properties of flour mixtures using Mixolab equipment, “Chopin+” protocol. Finally, six bread samples were obtained from wheat flour with addition of sorghum seed flour in various percentages, in which three samples were fortified with Lactobacillus plantarum compared to the other three bread samples without the addition of any lactic acid bacteria. All six bread sample were compared to a control bread sample with wheat flour type 550. The results show the fat and raw fiber were higher in sorghum compared to whole wheat flour. Also, the content of magnesium, potassium, and iron were much higher than in whole wheat flour. A significant improvement of the sensorial characteristics was observed in bread samples in which lactic acid bacteria was used.
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Research context
OpenAlex topics: Food composition and properties · GABA and Rice Research · Seed and Plant Biochemistry
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
National Research & Development Institute for Food Bioresources—IBA Bucharest, 6 Dinu Vintila Street, 0211202 Bucharest, Romania
Faculty of Food and Tourism, Transilvania University of Brasov, 148 Castelului Street, 500014 Brasov, Romania
CSCBAS &CE-MONT Centre/INCE—Romanian Academy, Casa Academiei Române, Calea 13 Septembrie no. 13, 050711 Bucharest, Romania
Academy of Romanian Scientists, Ilfov Street, no. 3, 050711 Bucharest, Romania
Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
Funding
Romanian Ministry of Research and Innovation CCDI - UEFISCDI
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