Effects of different modifiers on the properties of sorghum-wheat flour, dough, and steamed bread

This study aimed to assess the effects of four single modifiers-transglutaminase (0.05%-0.25%), Artemisia sphaerocephala gum (0.2%-1.0%), gluten (5%-25%) and egg pulp (2%-10%) on the basis of sorghum-wheat flour weight (w/w)-on the physicochemical characteristics of sorghum-wheat mixed flour, dough and steamed bread. The results demonstrated that appropriate amounts, specifically 0.15% transglutaminase, 0.6% Artemisia sphaerocephala gum, 20% gluten and 8% egg pulp, significantly decreased the peak viscosity of the mixed flour as well as the hardness of the mixed dough and steamed bread, with the lowest values of 861.09 mPa·s, 7.22 N and 54.36 N, respectively, observed in the samples containing 20% gluten. These outcomes are due to the increased content of bound water and α-helical and β-folded structures in the dough. The highest sensory score of 81.4 was obtained for the steamed bread containing 0.15% transglutaminase. Nevertheless, the flavor of sorghum-wheat-based steamed breads remains suboptimal and requires further optimization.