Sorghum Flour Application in Bread: Technological Challenges and Opportunities

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Ari Akin P., Demirkesen I., Bean S. R., Aramouni F., BOYACI İ. H.

FOODS, cilt.11, sa.16, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 11 Sayı: 16
  • Basım Tarihi: 2022
  • Doi Numarası: 10.3390/foods11162466
  • Dergi Adı: FOODS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: sorghum, bread, gluten-free, tortilla, flatbread, pan bread, GLUTEN-FREE BREAD, PREGELATINISED CASSAVA STARCH, WHEAT COMPOSITE DOUGH, WHITE GRAIN-SORGHUM, RHEOLOGICAL PROPERTIES, ANTIOXIDANT ACTIVITY, FUNCTIONAL-PROPERTIES, PHYSICOCHEMICAL PROPERTIES, SENSORY CHARACTERISTICS, TORTILLA PREPARATION
  • Hacettepe Üniversitesi Adresli: Evet

Özet

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.