|ABDELGAFOR, RANYA - University Of Khartoun|
|MUSTAFA, ABDELMONEIM - Texas A&M University|
|IBRAHIM, AMIR - Texas A&M University|
|Chen, Yuanhong - Richard|
|KRISHNAN, PADMANABAN - South Dakota State University|
Submitted to: Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/8/2012
Publication Date: 11/5/2013
Citation: Abdelgafor, R.F., Mustafa, A.I., Ibrahim, A.M., Chen, Y.R. and Krishnan, P.G. 2013. Effects of sorghum flour addition on chemical and rheological properties of hard white winter wheat. Advance Journal of Food Science and Technology. 5(11):1407-1412.
Interpretive Summary: Chemical and rheological properties of dough made by flour blends using various proportion of whole and decorticated sorghum flour to replace 5, 10, 15, and 20% of hard winter wheat flour were studied. The decortication of sorghum grain decreased moisture, ash, fat, crude protein, iron and phosphorous content. Water absorption, dough development time, stability, and farinograph quality number decrease with increasing level of sorghum flour in both whole and decorticated blends, while the mixing tolerance index of the dough increased. In addition, increasing the substitution of sorghum flours reduced the energy, the resistance to extension, extensibility while the ratio of resistance to extensibility increased.
Technical Abstract: This study was carried out to investigate the chemical and rheological properties of different blends prepared using hard white winter wheat and whole or decorticated sorghum. Whole and decorticated sorghum were used to replace 5, 10, 15, and 20% of wheat flour. Wheat samples had higher protein, moisture and calcium values and lower fat, ash, carbohydrates, iron and phosphorous values compared to whole and decorticated sorghum flours. Decortications of sorghum grains decreased moisture, ash, fat, crude protein, iron and phosphorous content, but increased carbohydrate content. Farinogram properties such as dough water absorption, development time and stability and Farinograph quality number decreased as the amount of substituted sorghum increased; whereas mixing tolerance index increased. Moreover, at fixed gluten level, as sorghum flour increased in the blend, wet gluten, dry gluten and gluten index decreased. Increasing sorghum in the blend also decreased energy, resistance to extension and extensibility of the dough, but contributed to an increase in the ratio of resistance to extensibility. Furthermore, as fermentation time increased, energy, resistance to extension and the ratio number of energy to extension increased, whereas extensibility decreased.