Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: October 8, 2007
Publication Date: October 8, 2007
Citation: Singh, M., Mohamed, A. 2007. Functional properties of wheat and sorghum flour blends for cookies. American Association of Cereal Chemists Meetings. p. 288. Technical Abstract: Sorghum flour was fractionated into two particle sizes (greater than 0.18 mm, and less than 0.18 mm). Water holding capacity was higher for coarser particle size sorghum flour than the finer sized. The pasting characteristics of starch from the fractionated and unfractionated sorghum flours varied considerably. The peak viscosity and final viscosity was lower for starch from coarser particle size sorghum flour than that from finer particle size sorghum flour. The farinograph quality number for fractionated sorghum flour blended with all purpose flour (wheat) at 0, 10, 20, and 30% levels increased significantly with increasing levels of sorghum flour and was higher for the coarser particle size fraction in comparison to the finer particle size fraction and the unfractionated sorghum flour. The cookies made with finer particle size sorghum flour blended with wheat flour were softer than those made from the coarser particle size sorghum flour wheat flour composites. The color of the cookies was significantly affected by the particle size and the amount of sorghum flour in the blends. The cookies made with fractionated sorghum flour blends were lighter and among those with finer particle size blends had lighter color on the top of the cookies.