TECHNOLOGICAL ASPECTS FOR PRODUCTION OF BREAD FROM WHEAT-SORGHUM COMPOSITE FLOUR
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Date
2013
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Publisher
AAU, Anand
Abstract
Production of wheat-sorghum composite flour bread is the most appropriate technique for utilization of sorghum millet crop and to supply multigrain healthy product. The present study was undertaken to investigate effect of technological aspects for production of bread from wheat-sorghum composite flour. To do so, the experiments were carried out in two stages. Initially, wheat-sorghum composite flour was analyzed for physical, chemical and rheological characteristics, as they give information about formulation and optimization of machining properties, which would help in scaling up the process and in automation.
It was found that the above properties were significantly affected by varying levels of sorghum in the composite flour blends. Pure refined wheat flour contains a higher amount of bio-chemical constituents like moisture, protein and fiber, while the fat content, ash content and carbohydrates are low in amount than pure sorghum millet flour. In the case of physical properties bulk density, tap bulk density, sedimentation value, water absorption capacity, wet gluten and dry gluten contents decreased and apparent porosity increased with increasing levels of sorghum flour incorporated with wheat flour.
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Keywords
Food Processing Technology, Bio Energy, technology