1. Bread preparation by partial replacement of wheat by germinated sorghum
- Author
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Prabhat K. Nema and Vijay Singh Sharanagat
- Subjects
biology ,Food Handling ,General Chemical Engineering ,Flour ,food and beverages ,Bread ,Sorghum ,biology.organism_classification ,Industrial and Manufacturing Engineering ,Agronomy ,Germination ,Edible Grain ,Triticum ,Food Science - Abstract
Published literature shows significant impact of sorghum type and flour on end-product quality, while demonstrating paucity in the studied varieties with respect to processing aspects (such as bread making) despite of enormous accessions available worldwide. Limited studies have reported usage of germinated flour for the above said purpose. The present study thus aimed at mitigating these gaps by utilizing results of sorghum (HJ-513) germination (Day 1-5) and flour derived from optimized condition (Day 3 as identified by partial least square analysis) to develop a composite functional bread (partial replacement of wheat). The germination process enhanced the total phenolics compounds (TPC, till day 3), water (14.01%) and oil absorption capacity (25.97%) while reducing the bulk density (760.99-644.69 kg/m3). This demonstrated increased potential of sorghum flour for development of bakery and confectionery products. The process also affected the pasting properties, total flavonoids compounds (TFC) and DPPH (2, 2-diphenyl-1-picrylhydrazyl) significantly (p
- Published
- 2021
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