International Journal of Current Microbiology and Applied Sciences
Abstract
Not AvailableThis study examined the effects of sorghum flour incorporation in the production of low
gluten composite bread. Three cultivars namely M 35-1, CSH 13 R and DSV 4 were taken
and compared with refined wheat flour (Maida) in terms of particle size, moisture, water
activity, alcoholic acidity and falling number, etc. It was found that CSH 13 R passed
99.88% through 30 microns sieve which was closely related to Maida. Moisture content in
cultivar M 35-1 was almost equal (8.62) than that of Maida (8.94). Water activity and
alcoholic acidity were found highest in M 35-1 (0.7360) and (0.0743) and lowest in DSV 4
(0.5764) and (0.0520) respectively. DSV 4 showed highest falling number (536) compared
to Maida (384). The damaged starch percent of the cultivar CSH 13R was highest (4.99%)
among the cultivars studied. Composite bread was made using two combinations of
sorghum flour (20 and 30%) with refined wheat flour (Maida). The samples coded (T1, T2
(20%, 30% M35-1), T3, T4 (20%, 30% CSH 13R), T5, T6 (20%, 30% DSV 4) and T7
100% maida). Bread samples were analyzed for weight specific volume, moisture, water
activity, alcoholic acidity, etc. Crumb firmness was analyzed with texture profile analysis.
The sensory evaluation of samples revealed higher scores for overall acceptability for
sample T3 (7.5) (20% CSH 13 R). It is clear from the above study that good quality bread
can be made with 20% sorghum flour having particle size of 30 mesh.Not Availabl
