Effect of Sorghum Variety on Baking Properties of U.S. Conventional Bread, Egyptian Pita “Balady” Bread and Cookies
M. M. Morad, C A Doherty, L. W. Rooney
Journal of Food Science
Abstract
ABSTRACT Five genetically different sorghums were ground and partially substituted for bread and cookie flour in U.S. white pan bread, Egyptian “Balady” bread and sugar cookies. Except for brown sorghum, water absorption, peak time, stability and time to breakdown, decreased as sorghum increased in the formula. Brown sorghum produced a better quality dough and higher bread volume compared to other sorghums. Bread volume decreased with increasing level of sorghum substitution. Crumb and crust color were directly related to sorghum variety and level of substitution. Replacement of bread flour with up to 30% ground sorghum produced acceptable Egyptian “Balady” bread. Spread factor of sugar cookies increased with increasing levels of sorghum.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
brown sorghum produces better quality dough and higher bread volume
“Brown sorghum produced a better quality dough and higher bread volume compared to other sorghums.”
sorghum substitution decreases bread volume
“Bread volume decreased with increasing level of sorghum substitution.”
sorghum substitution produces acceptable Egyptian 'Balady' bread
“Replacement of bread flour with up to 30% ground sorghum produced acceptable Egyptian 'Balady' bread.”