Abstract

The present study was focused on the replacement of refined wheat flour (RWF) by control (CS) and processed sorghum flour [germinated (GS) and roasted (RS)] on the properties of flour/batter/dough (particle size, XRD, pasting, dynamic rheology, farinograph) and bread (physical, textural, digestibility, microbiological and sensory). Prominent variations adhered with sorghum processing, but decreasing patterns occurred for flour–water absorption, dough stability times, storage modulus, peak/final/breakdown viscosities, bread-moisture content, specific volume, porosity, and lightness. Flour’s pasting temperature, dough development time, breadbulk density, hardness, gumminess, and bitterness increased. Composite flours mainly had weak nature compared to RWF. The baking loss was lower for 10–30% CS and GS incorporation than RS. Composite bread had higher in-vitro protein and starch digestibility (CS > GS > RS) than RWF. Three days storage life with acceptable quality scores was obtained for bread with CS and GS up to 20% and RS up to 30% incorporation.

Graphical abstract

 抽象的

本研究的重点是用对照（CS）和加工高粱粉[发芽（GS）和烘烤（RS）]替代精制小麦粉（RWF）对面粉/面糊/面团特性（粒度、X射线衍射、糊化、动态流变学、粉质分析）和面包（物理、质地、消化率、微生物和感官）。高粱加工过程中存在显着的变化，但面粉吸水率、面团稳定时间、储能模量、峰值/最终/分解粘度、面包水分含量、比容、孔隙率和亮度出现下降模式。面粉的糊化温度、面团发育时间、面包堆积密度、硬度、粘性和苦味增加。复合粉与RWF相比主要具有弱性。掺入 10-30% CS 和 GS 的烘烤损失低于 RS。复合面包比 RWF 具有更高的体外蛋白质和淀粉消化率 (CS > GS > RS)。 CS 和 GS 掺入量高达 20%、RS 掺入量高达 30% 的面包获得了三天的储存期和可接受的质量分数。

 图形概要