Chemical Compositions and Physico-Chemical Properties of Malted Sorghum Flour and Characteristics of Gluten Free Bread
This study investigated the effect of germination on chemical compositions, physio-chemical properties of malted (germinated) red sorghum flours and evaluated characteristics of gluten free breads from sorghum flour. Results showed that germinated sorghum flour had higher amylase activity, swelling power and solubility at 95°C, but lower in the peak, break down, final and set back viscosities than ungerminated sample (p≤0.05). Five gluten free breads made from sorghum flour blends, with different ratios of ungerminated and germinated sorghum flour, were compared for the physical properties with those made from wheat flour. Crumb hardness, cohesiveness, gumminess and chewiness of sorghum breads were found significantly higher than those of wheat bread. With increasing of ungerminated flour proportion, the bread hardness increased while the cohesiveness declined. Sorghum breads appeared red to human eyes with a*values of 10.41-15.77.Their crust and crumb colors differed significantly from those of wheat bread.
[1] O. R.F. Abdelghafor, A.I. Mustafa, A.M.H. Ibrahim and P.G. Krishnan,
"Quality of Bread from Composite Flour of Sorghum and Hard White
Winter Wheat," Advance Journal of Food Science and Technology, vol,
3, no. 1, pp.9-15, Oct.2011.
[2] P. J. Ciclitira, H. J. Ellis, and K. E. A. Lundin, "Gluten-free dietÔÇö
what is toxic?," Best Practice & Research Clinical Gastroenterology,
Vol. 19, No. 3, pp. 359-371, 2005
[3] J. M. Awika, and L. W. Rooney, "Review:Sorghum phytochemicals and
their potential impact on human health," Phytochemistry, vol, 65, pp.
1199-1221, Feb. 2004.
[4] J. R. N. Taylor, T. J. Schober, and S. R. Bean, "Review :Novel food and
non-food uses for sorghum and millets," Journal of Cereal Science.,
vol, 44, pp. 252-271, Jun. 2006.
[5] H. Chanapamokkhot and M. Thongngam, "The Chemical and Physico-
Chemical Properties of Sorghum Starch and Flour," J. Nat. Sci, vol.
41, pp. 343 - 349, 2007.
[6] L. F. Hugo, L. W. Rooney, and J. R. N. Taylor, "Fermented Sorghum
as a Functional Ingredient in Composite Breads," Cereal Chem, vol, 80,
no. 5, pp. 495-499, 2003.
[7] C. Onyango, C. Mutungi, G. Unbehend, and M. G. Lindhauer,
"Rheological and textural properties of sorghum-based formulations
modified with variable amounts of native or pregelatinised cassava
starch," LWT - Food Science and Technology, vol, 44, pp. 687-693,
2011.
[8] P.A. Caballero, M. Gomez, and C.M. Rosell, "Improvement of
dough rheology, bread quality and bread shelf-life by enzymes
combination," Journal of Food Engineering, vol, 81, pp. 42-53, Nov.
2007.
[9] A. E. O. Elkhalifa, and R. Bernhardt, "Influence of grain germination on
functional properties of sorghum flour;" Food Chemistry, vol, 121, pp.
387-392, 2010.
[10] AOAC. 2000. Official Methods of Analysis. 17th ed. Association of
Official Analytical Chemists, Arlington, Virginia. 2010.
[11] J. Y. Li, and A. I. Yeh, "Relationshrip between thermal, rheological
characteristics and swelling power for various starches," Journal of food
engineering, vol, 50, pp. 141-148, 2001.
[12] C. Onyango, C. Mutungi, G. Unbehend, and M. G. Lindhauer,
"Modification of gluten- free-sorghum batter and bread using
maize,potato,cassava or rice starch," LWT - Food Science and
Technology, pp. 1-6, 2010.[13].
[13] T. J. Schober, M. Messerschmidt, S. R. Bean, S. H. Park, and E. K.
Arendt, "Gluten-Free Bread from Sorghum: Quality Differences Among
Hybrids," Cereal Chem, vol, 82, no.4, pp. 394-404, 2005.
[14] S. Davidou, M. Le Meste, E. Debever, and D.Bekaert, "A contribution to
the study of staling of white bread: effect of water and hydrocolloid,"
Food Hydrocolloids, Vol, 10, no. 4, pp. 375-383, 1996.
[15] R. Randhir, Y. T. Lin, and K. Shetty, "Stimulation of phenolics,
antioxidant and antimicrobial activities in dark germinated mung bean
sprouts in response to peptide and phytochemical elicitors," Process
Biochemistry., vol, 39, pp. 637-646, May. 2004.
[16] S. B. Masur, K. C. Tarachand, and U. Kuikani,, "Effect of incorporation
of gluten and wheat bran on quality characteristics of bread flour,"
Karnataka J. Agric. Sci., vol, 23, no. 3, pp. 473-475, Sep. 2010.
[17] A. Abad., E. Abu, P.S. Chindo, P.S. Marle, D.N. Maigida, and A.O.
Ogungbile, "Characterization of some released sorghum varieties and for
food and industrial utilization in Nigeria," Agricultura tropicaet
subtropica, vol, 38, no. 2, pp. 1-6, 2005.
[18] G.N. Elemo, B.O. Elemo and J.N.C. Okafor, "Preparation and
Nutritional Composition of a Weaning Food Formulated from
Germinated Sorghum (Sorghum bicolor) and Steamed Cooked Cowpea
(Vigna unguiculata Walp)," American Journal of Food Technology, vol,
6, no.6, pp. 413-421, 2011.
[19] R. C. Agu, and G. H. Palmer, "A Reassessment of sorghum for lagerbeer
brewing," Bioresource Technology, vol, 66, pp. 253-261, Feb.
1998.
[20] H. J. Chung, Q. Liu, K. P. Pauls, M. Z. Fan, and R. Yada, "In vitro
starch digestibility, expected glycemic index and some physicochemical
properties of starch and flour from common bean (Phaseolus vulgaris L.)
varieties grown in Canada," Food Research International, vol, 41, pp.
869-875, 2008.
[21] L. Dykes, L. W. Rooney, R. D. Waniska, and W. L. Rooney, "Phenolic
Compounds and Antioxidant Activity of Sorghum Grains of Varying
Genotypes," J. Agric. Food Chem, vol, 53, pp. 6813-6818, 2005.
[22] N. R. Dlamini, J. R. N. Taylor, and L. W. Rooney, "The effect of
sorghum type and processing on the antioxidant properties of African
sorghum-based foods," Food Chemistry, vol, 105, pp. 1412-1419, 2007.
[1] O. R.F. Abdelghafor, A.I. Mustafa, A.M.H. Ibrahim and P.G. Krishnan,
"Quality of Bread from Composite Flour of Sorghum and Hard White
Winter Wheat," Advance Journal of Food Science and Technology, vol,
3, no. 1, pp.9-15, Oct.2011.
[2] P. J. Ciclitira, H. J. Ellis, and K. E. A. Lundin, "Gluten-free dietÔÇö
what is toxic?," Best Practice & Research Clinical Gastroenterology,
Vol. 19, No. 3, pp. 359-371, 2005
[3] J. M. Awika, and L. W. Rooney, "Review:Sorghum phytochemicals and
their potential impact on human health," Phytochemistry, vol, 65, pp.
1199-1221, Feb. 2004.
[4] J. R. N. Taylor, T. J. Schober, and S. R. Bean, "Review :Novel food and
non-food uses for sorghum and millets," Journal of Cereal Science.,
vol, 44, pp. 252-271, Jun. 2006.
[5] H. Chanapamokkhot and M. Thongngam, "The Chemical and Physico-
Chemical Properties of Sorghum Starch and Flour," J. Nat. Sci, vol.
41, pp. 343 - 349, 2007.
[6] L. F. Hugo, L. W. Rooney, and J. R. N. Taylor, "Fermented Sorghum
as a Functional Ingredient in Composite Breads," Cereal Chem, vol, 80,
no. 5, pp. 495-499, 2003.
[7] C. Onyango, C. Mutungi, G. Unbehend, and M. G. Lindhauer,
"Rheological and textural properties of sorghum-based formulations
modified with variable amounts of native or pregelatinised cassava
starch," LWT - Food Science and Technology, vol, 44, pp. 687-693,
2011.
[8] P.A. Caballero, M. Gomez, and C.M. Rosell, "Improvement of
dough rheology, bread quality and bread shelf-life by enzymes
combination," Journal of Food Engineering, vol, 81, pp. 42-53, Nov.
2007.
[9] A. E. O. Elkhalifa, and R. Bernhardt, "Influence of grain germination on
functional properties of sorghum flour;" Food Chemistry, vol, 121, pp.
387-392, 2010.
[10] AOAC. 2000. Official Methods of Analysis. 17th ed. Association of
Official Analytical Chemists, Arlington, Virginia. 2010.
[11] J. Y. Li, and A. I. Yeh, "Relationshrip between thermal, rheological
characteristics and swelling power for various starches," Journal of food
engineering, vol, 50, pp. 141-148, 2001.
[12] C. Onyango, C. Mutungi, G. Unbehend, and M. G. Lindhauer,
"Modification of gluten- free-sorghum batter and bread using
maize,potato,cassava or rice starch," LWT - Food Science and
Technology, pp. 1-6, 2010.[13].
[13] T. J. Schober, M. Messerschmidt, S. R. Bean, S. H. Park, and E. K.
Arendt, "Gluten-Free Bread from Sorghum: Quality Differences Among
Hybrids," Cereal Chem, vol, 82, no.4, pp. 394-404, 2005.
[14] S. Davidou, M. Le Meste, E. Debever, and D.Bekaert, "A contribution to
the study of staling of white bread: effect of water and hydrocolloid,"
Food Hydrocolloids, Vol, 10, no. 4, pp. 375-383, 1996.
[15] R. Randhir, Y. T. Lin, and K. Shetty, "Stimulation of phenolics,
antioxidant and antimicrobial activities in dark germinated mung bean
sprouts in response to peptide and phytochemical elicitors," Process
Biochemistry., vol, 39, pp. 637-646, May. 2004.
[16] S. B. Masur, K. C. Tarachand, and U. Kuikani,, "Effect of incorporation
of gluten and wheat bran on quality characteristics of bread flour,"
Karnataka J. Agric. Sci., vol, 23, no. 3, pp. 473-475, Sep. 2010.
[17] A. Abad., E. Abu, P.S. Chindo, P.S. Marle, D.N. Maigida, and A.O.
Ogungbile, "Characterization of some released sorghum varieties and for
food and industrial utilization in Nigeria," Agricultura tropicaet
subtropica, vol, 38, no. 2, pp. 1-6, 2005.
[18] G.N. Elemo, B.O. Elemo and J.N.C. Okafor, "Preparation and
Nutritional Composition of a Weaning Food Formulated from
Germinated Sorghum (Sorghum bicolor) and Steamed Cooked Cowpea
(Vigna unguiculata Walp)," American Journal of Food Technology, vol,
6, no.6, pp. 413-421, 2011.
[19] R. C. Agu, and G. H. Palmer, "A Reassessment of sorghum for lagerbeer
brewing," Bioresource Technology, vol, 66, pp. 253-261, Feb.
1998.
[20] H. J. Chung, Q. Liu, K. P. Pauls, M. Z. Fan, and R. Yada, "In vitro
starch digestibility, expected glycemic index and some physicochemical
properties of starch and flour from common bean (Phaseolus vulgaris L.)
varieties grown in Canada," Food Research International, vol, 41, pp.
869-875, 2008.
[21] L. Dykes, L. W. Rooney, R. D. Waniska, and W. L. Rooney, "Phenolic
Compounds and Antioxidant Activity of Sorghum Grains of Varying
Genotypes," J. Agric. Food Chem, vol, 53, pp. 6813-6818, 2005.
[22] N. R. Dlamini, J. R. N. Taylor, and L. W. Rooney, "The effect of
sorghum type and processing on the antioxidant properties of African
sorghum-based foods," Food Chemistry, vol, 105, pp. 1412-1419, 2007.
@article{"International Journal of Biological, Life and Agricultural Sciences:62253", author = "N. Phattanakulkaewmorie and T. Paseephol and A.Moongngarm", title = "Chemical Compositions and Physico-Chemical Properties of Malted Sorghum Flour and Characteristics of Gluten Free Bread", abstract = "This study investigated the effect of germination on chemical compositions, physio-chemical properties of malted (germinated) red sorghum flours and evaluated characteristics of gluten free breads from sorghum flour. Results showed that germinated sorghum flour had higher amylase activity, swelling power and solubility at 95°C, but lower in the peak, break down, final and set back viscosities than ungerminated sample (p≤0.05). Five gluten free breads made from sorghum flour blends, with different ratios of ungerminated and germinated sorghum flour, were compared for the physical properties with those made from wheat flour. Crumb hardness, cohesiveness, gumminess and chewiness of sorghum breads were found significantly higher than those of wheat bread. With increasing of ungerminated flour proportion, the bread hardness increased while the cohesiveness declined. Sorghum breads appeared red to human eyes with a*values of 10.41-15.77.Their crust and crumb colors differed significantly from those of wheat bread.
", keywords = "Flour, germination, gluten free bread, sorghum.", volume = "5", number = "9", pages = "557-7", }
