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Sorghum Flour Application in Bread: Technological Challenges and Opportunities.

Pervin Ari Akin1,2, Ilkem Demirkesen3, Scott R Bean4

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Foods (Basel, Switzerland)
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Sorghum bread quality is influenced by various factors. This review explores methods to enhance sorghum bread

Keywords:
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Area of Science:

  • Food Science and Technology
  • Cereal Science
  • Nutritional Science

Background:

  • Sorghum is a globally significant cereal crop with a rich history in bread production.
  • Traditional and modern bread-making techniques utilize sorghum for diverse bread types.
  • Understanding sorghum's properties is crucial for optimizing its use in baked goods.

Purpose of the Study:

  • To review the physicochemical, technological, rheological, sensorial, and nutritional properties of sorghum bread.
  • To identify factors influencing the quality of various sorghum bread types.
  • To explore methods for improving sorghum bread characteristics.

Main Methods:

  • Literature review of scientific publications on sorghum bread.
  • Analysis of factors affecting sorghum flour, dough, and bread quality.
  • Examination of ingredient interactions and processing techniques.

Main Results:

  • Sorghum bread encompasses unleavened (roti, tortilla), pre-fermented flatbreads (injera, kisra), gluten-free, and wheat-sorghum composite breads.
  • Ingredient additions and processing methods significantly impact sorghum bread quality.
  • Novel and traditional techniques, including extrusion, high-pressure treatment, heat treatment, ozonation, and fermentation, enhance sorghum functionality.

Conclusions:

  • Sorghum bread quality is multifactorial, influenced by ingredients and processing.
  • Various techniques can be employed to improve the overall quality and functionality of sorghum-based breads.
  • Further research into optimizing sorghum utilization can expand its role in global food systems.