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United States Department of Agriculture

Agricultural Research Service


item Schober, Tillman - KANSAS STATE UNIV
item Bean, Scott
item Messerschmidt, M - UNIV OF COLLEG CORK
item Park, Seok-Ho - KANSAS STATE UNIV
item Arendt, E - KANSAS STATE UNIV

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 18, 2004
Publication Date: September 19, 2004
Citation: Schober, T.J., Bean, S., Messerschmidt, M., Park, S., Arendt, E.K. 2004. Wheat-free breads from sorghum: quality differences among hybrids. Abstract No. 147 in: 2004 AACC Annual Meeting Program Book. p.93. Meeting Abstract.

Technical Abstract: Grain sorghum is a gluten-free cereal from which breads for celiac sufferers may be prepared. The aim of this study was to test for differences between 9 hybrids in their potential to produce high quality bread. Bread was produced from batters composed of (relative parts) sorghum flour (70), corn starch (30), water (102.6-110.7), salt (1.75), sugar (1), and dried yeast (2). Water was standardized to obtain identical consistencies when extruding the batters with a texture analyzer. Main differences (P<0.001) were found between crumb grain and texture of the breads, where good quality was characterized by a high number of small pores. Two hybrids, opposite in quality (total number of cells: 26.1 vs. 13.51/cm squared, with mean cell area: 1.3 vs. 3.3 mm squared), were used to investigate the impact of specific ingredients using response surface methodology. Water was varied (100.1-114.9) and the addition of xanthan gum (0.3-1.2) and skim milk powder (1.2-4.8) were tested. Xanthan gum and skim milk powder had negative effects on volume and height, whereas increasing the amount of water improved volume. For all settings, the high quality hybrid yielded bread with a finer crumb. The study shows that good quality sorghum bread can be produced with a very simple recipe without added gums, when the right cultivars are selected.

Last Modified: 11/26/2015
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