The efficacy of sorghum flour addition on dough rheological properties and bread quality: A short review

Q2 Agricultural and Biological Sciences
Nhlanhla Mtelisi Dube, Fei Xu, Renyong Zhao
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引用次数: 21

Abstract

The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality of protein existent in the composite flours. A lot of procedures have been proposed for expanding the use of sorghum either as a composite flour blended with wheat or potentially as a straight flour. In any case, the amount of flour that can be subbed is up to a specific degree of sorghum flour to deliver sensory attractive products. The manipulation of the chemical composition, textural properties of the sorghum kernel, and selection of a proper hybrid could proffer desirable value addition results in bread making. The quality of the flour and the adherence to acceptable flour size standards is the key to producing good quality bread. In this paper, the effects of adding sorghum flour on dough rheological properties and the quality of bread were discussed in detail.

高粱粉添加剂对面团流变学特性和面包品质的影响综述
高粱小麦面包的烘焙质量同样取决于复合面粉中蛋白质的含量和质量。已经提出了许多方法来扩大高粱的使用,无论是作为与小麦混合的复合面粉还是潜在的直粉。在任何情况下,面粉的量可以被替换为特定程度的高粱面粉,以提供感官上有吸引力的产品。对高梁果仁的化学成分、质地特性进行调控,选择合适的杂交品种,可以为面包制作提供理想的增值效果。面粉的质量和遵守可接受的面粉尺寸标准是生产高质量面包的关键。本文详细讨论了添加高粱粉对面团流变学特性和面包品质的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
7.30
自引率
0.00%
发文量
69
审稿时长
12 weeks
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