Bread preparation by partial replacement of wheat by germinated sorghum

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Agricultural Science

Background:

• Limited research exists on processing aspects of diverse sorghum varieties, particularly for bread making.
• Germinated sorghum flour has shown potential but requires further investigation for functional food development.

Purpose of the Study:

• To optimize sorghum (HJ-513) germination for flour production and develop a composite functional bread by partially replacing wheat flour.
• To evaluate the impact of germination on sorghum flour properties and the quality of the resulting composite bread.

Main Methods:

• Sorghum (HJ-513) was germinated daily (Day 1-5), with Day 3 optimized via partial least square analysis.
• Flour from optimized germination was used to create composite bread with 10% and 20% wheat flour replacement.
• Key quality parameters including phenolic compounds, absorption capacities, density, and bread characteristics were analyzed.

Main Results:

• Germination (till Day 3) increased total phenolic compounds (TPC), water and oil absorption capacities, while reducing bulk density.
• Significant changes (p < 0.05) were observed in pasting properties, total flavonoids (TFC), and DPPH antioxidant activity.
• Composite bread with 10-20% germinated sorghum flour showed darker color and increased hardness; 20% replacement resulted in denser, more porous bread with lower specific volume than 10%.

Conclusions:

• Germinated sorghum flour can be effectively utilized to develop additive-free composite functional bread.
• The study demonstrates the potential of germinated sorghum flour in bakery products, with potential for gluten-free bread development.