Sorghum Flour Application in Bread: Technological Challenges and Opportunities
Pervin Arı Akın, İlkem Demirkesen, Scott R. Bean, Fadi Aramouni, İsmail Hakkı Boyacı
Foods
Abstract
Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
sorghum flour affects physicochemical, technological, rheological, sensorial, and nutritional properties of sorghum bread
“This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread.”
extrusion, high-pressure treatment, heat treatment, and ozonation increase sorghum functionality
“Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.”