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Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance.

Gaetano Cardone^1,2, Rubina Rumler², Sofia Speranza²

¹Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via G. Celoria 2, 20133 Milan, Italy.

Foods (Basel, Switzerland)

|October 23, 2021

Summary

Sprouting sorghum for 48 hours improves its functional properties, enhancing bread quality. This process boosts protein digestibility and slowly digestible starch in wheat-based bread, making sprouted sorghum a valuable ingredient.

Keywords:

bread flour functionality germination protein digestibility rheology sorghum starch digestibility

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Area of Science:

Food Science
Agricultural Science
Nutritional Science

Background:

Sorghum, a climate-resilient crop, is underutilized in food processing due to limitations in starch and protein functionality.
Improving sorghum's functional properties is key to expanding its application in food products.

Purpose of the Study:

To investigate the impact of sprouting time on the functional properties of red sorghum.
To evaluate the potential of sprouted sorghum in bread-making applications.

Main Methods:

Red sorghum was sprouted for varying durations (24, 36, 48, 72, 96 hours) at 27 °C.
Functional properties (oil absorption, pasting, gelation) and composition were analyzed.
Bread-making performance of sorghum-wheat blends was assessed, measuring specific volume and crumb firmness.

Main Results:

Sprouting increased proteolytic and alpha-amylase activity, positively impacting oil absorption, pasting, and gelation, but altering starch functionality at longer durations (≥36 h).
Bread enriched with 48-hour sprouted sorghum exhibited improved specific volume and reduced crumb firmness.
Sprouted sorghum significantly enhanced in vitro protein digestibility and the slowly digestible starch content of the bread.

Conclusions:

Sprouting sorghum, particularly for 48 hours, enhances its functional properties for food processing.
48-hour sprouted sorghum improves the quality and nutritional profile of wheat-based bread.
This study demonstrates the potential of optimized sprouted sorghum as a valuable ingredient in baking.