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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #270492
Title: Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system

Author
item LIU, LIMAN - Kansas State University
item Herald, Thomas
item WANG, DONGHAI - Kansas State University
item Wilson, Jeff
item Bean, Scott
item ARAMOUNI, FADI - Kansas State University

Submitted to: Journal of Cereal Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/20/2011
Publication Date: 1/1/2012
Citation: Liu, L., Herald, T.J., Wang, D., Wilson, J.D., Bean, S. and Aramouni, F. 2012. Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system. Journal of Cereal Science. 55(1):31-36.

Interpretive Summary: Sorghum is a gluten free grain that has the potential to be used as an alternative to wheat flour for the Celiac Sprue market. There are thousands of sorghum lines that have not been characterized for grain, flour or end product quality. The objective of the research was to gain an understanding among grain sorghum quality factors and Chinese egg noodles quality. Four sorghum hybrids were characterized and evaluated for kernel characteristics, proximate analysis, flour composition and end product in a Chinese egg noodle system. Through control of sorghum grain quality and flour quality characteristics it is possible to manufacture a good quality Chinese egg noodles.

Technical Abstract: Sorghum is a gluten free grain that has potential to be used as an alternative to wheat flour for the Celiac Sprue market. There are thousands of sorghum lines that have not been characterized for grain, flour or end product quality. The objective of the research was to gain an understanding among grain sorghum quality factors and Chinese egg noodles quality. Four sorghum hybrids were characterized and evaluated for kernel characteristics, proximate analysis, flour composition and end product in a Chinese egg noodle system. Kernel size and weight affected the flour particle size and the amount of starch damage. Flour with fine particle size and high starch damage conferred noodles with high firmness and high tensile strength. Water uptake was highest for flour with smaller particle size (38 µm at 50% volume) and higher starch damage (6.14%). Cooking losses for all samples were below 10%. Starch of particle size < 5 µm (C-type) contributed to firmer and higher tensile strength noodles. Water absorption was significantly affected by flour particle size, starch particle size and starch damage. Through control of sorghum grain quality and flour quality characteristics it is possible to manufacture Chinese egg noodles with physical attributes.