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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 #393574

Research Project: Grain Composition Traits Related to End-Use Quality and Value of Sorghum

Location: Grain Quality and Structure Research

Title: Traditional and Novel Sorghum-based Bread Products – A Literature Review

Author
item AKIN, PERVIN - Institute For Field Crops - Turkey
item DEMIRKESEN, ILKEM - Ministry Of Agriculture - Turkey
item Bean, Scott
item Aramouni, Fadi
item BOYACI, ISMAIL - Hacettepe University, Turkey

Submitted to: Foods
Publication Type: Review Article
Publication Acceptance Date: 8/10/2022
Publication Date: 8/16/2022
Citation: Akin, P.A., Demirkesen, I., Bean, S.R., Aramouni, F.M., Boyaci, I.K. 2022. Traditional and Novel Sorghum-based Bread Products – A Literature Review. Foods. 11:2466. https://doi.org/10.3390/foods11162466.
DOI: https://doi.org/10.3390/foods11162466

Interpretive Summary: Sorghum has a long history of use in the production of different types of bread, both in the form of flat breads (leavened and unleavened) and pan breads. However, sorghum proteins lack the functional properties of wheat gluten and producing bread from sorghum flour is challenging. This review paper discusses types of bread and factors that affect the physicochemical, technological, rheological, sensorial and nutritional properties of different types of sorghum bread and research aimed at improving the quality of sorghum-based breads.

Technical Abstract: Sorghum has a long history of use in the production of different types of bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough and bread can be improved by the addition of different ingredients and using novel and traditional methods. This review paper discusses types of bread and factors that affect the physicochemical, technological, rheological, sensorial and nutritional properties of different types of sorghum bread.