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United States Department of Agriculture

Agricultural Research Service

Research Project: ENHANCED END USE QUALITY AND UTILIZATION OF SORGHUM GRAIN

Location: Grain Quality and Structure Research Unit

Title: Use of Sorghum Flour in Bakery Products

Authors
item Schober, Tilman
item Bean, Scott
item Arendt, E - UNIV COLLEGE CORK
item Fenster, C - SAVORY PALATE INC

Submitted to: Trade Journal Publication
Publication Type: Trade Journal
Publication Acceptance Date: April 19, 2006
Publication Date: May 1, 2006
Citation: Schober, T.J., Bean, S., Arendt, E., Fenster, C. 2006. Use of sorghum flour in bakery products. AIB Technical Bullentin. Vol. XXVIII (3). p. 1-6.

Interpretive Summary: Will be published in a Technical Bullentin by the American Institute of Baking in Manhattan, KS.

Technical Abstract: It is estimated that there are ~ 3 million people in the U.S. with celiac disease, an intolerance to wheat gluten and related proteins. For this group of people, cereal food choices are severally limited. Sorghum represents a safe food for this group of people. Sorghum has traditionally been utilized as a animal feed in the U.S., however, worldwide ~40% of the sorghum crop is used for human consumption. White sorghum hybrids produce a white grain that can be milled into a neutral tasting flour with a light appearance. Such a flour does not impart unusual tastes or flavors to wheat-free food products. This technical bulletin describes some of the products that can be made from sorghum as well as the potential health benefits from eating sorghum.

Last Modified: 9/2/2014