scholarly journals Sorghum Flour: A Valuable Ingredient for Bakery Industry?

2020 ◽  
Vol 10 (23) ◽  
pp. 8597
Author(s):  
Livia Apostol ◽  
Nastasia Belc ◽  
Liviu Gaceu ◽  
Oana Bianca Oprea ◽  
Mona Elena Popa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wheat Flour ◽  
Alternative Source ◽  
Suitable Alternative ◽  
Whole Wheat Flour ◽  
Seed Flour ◽  
Whole Wheat ◽  
Sorghum Flour ◽  
Three Samples

The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum was evaluated compared to that of wheat whole flour, showing high contents of mineral and fibers. Next were evaluated the dough rheological properties of flour mixtures using Mixolab equipment, “Chopin+” protocol. Finally, six bread samples were obtained from wheat flour with addition of sorghum seed flour in various percentages, in which three samples were fortified with Lactobacillus plantarum compared to the other three bread samples without the addition of any lactic acid bacteria. All six bread sample were compared to a control bread sample with wheat flour type 550. The results show the fat and raw fiber were higher in sorghum compared to whole wheat flour. Also, the content of magnesium, potassium, and iron were much higher than in whole wheat flour. A significant improvement of the sensorial characteristics was observed in bread samples in which lactic acid bacteria was used.

Strains of Lactic Acid Bacteria Isolated from Sour Doughs Degrade Phytic Acid and Improve Calcium and Magnesium Solubility from Whole Wheat Flour

2000 ◽  
Vol 48 (6) ◽  
pp. 2281-2285 ◽  
Author(s):  
Hubert W. Lopez ◽  
Ariane Ouvry ◽  
Elisabeth Bervas ◽  
Christine Guy ◽  
Arnaud Messager ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Phytic Acid ◽  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Calcium And Magnesium

scholarly journals Development and Evaluation of Indian Traditional Sweet ‘Laddoo’ Supplemented with Germinated Pumpkin Seed Flour

2021 ◽  
pp. 48-55
Author(s):  
Neeta Kumari ◽  
Sangeeta C. Sindhu ◽  
Varsha Rani ◽  
Varsha Kumari
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Research Work ◽  
Crude Fiber ◽  
Crude Fibre ◽  
Pumpkin Seed ◽  
Whole Wheat Flour ◽  
Insoluble Dietary Fiber ◽  
Seed Flour ◽  
Whole Wheat

Aim: The study was planned to evaluate Indian traditional sweet ‘Laddoo’ supplemented with germinated pumpkin seed flour. Study Design: The traditional recipe was supplemented by replacing the whole wheat flour and bengalgram flour with 10, 20 and 30% of germinated pumpkin seed flour. The developed products were subjected to organoleptic and nutritional evaluation. The results were subjected to statistical analysis using ANOVA. Place and Duration of Study: The study was carried in Department of Foods & Nutrition and was part of doctoral research work carried out between 2017-19. Methodology:  Sensory evaluation of developed products was carried out using 9-point hedonic scale.  The samples were further analysed for moisture, ash, crude fat, crude protein and crude fiber, total, soluble and insoluble dietary fiber, total and available minerals using standard methods. Results: The supplementation resulted in a significant (P≤0.05) increase in ash, crude fat, crude protein and crude fiber while total carbohydrates decreased. The supplemented product had crude protein ranging from 19.39-25.59 g; crude fibre 2.21 -3.24 g and ash 5.70-8.19 g/100 g at different levels of incorporation as against 16.53, 1,64 and 3.66 g/100 g respectively in control product. Significant increase was observed in mineral content also. The supplemented products had calcium, magnesium, zinc, iron, potassium and phosphorus ranging from 63.47-95.46, 132.63-133.58, 3.58-7.51, 6.49-11.33, 639.53-884.34 and 343.32-356.63 mg/100 g on dry matter basis. The developed products were acceptable to judges. Conclusion: Incorporation of germinated pumpkin seed flour significantly (P≤0.05) improved the nutrient and mineral profile of whole wheat flour Bengal flour Laddoo. Such developed products can be very useful in combating the macronutrient and micronutrients deficiency problem in population of all age groups.

Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour

2021 ◽  
Author(s):  
Adewumi T. Oyeyinka ◽  
Joy O. Dahunsi ◽  
Olaide A. Akintayo ◽  
Samson A. Oyeyinka ◽  
Janet A. Adebiyi ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Seed Flour ◽  
Whole Wheat ◽  
Tamarind Seed

scholarly journals Optimization and Characterization of Gluten-Free Formulation for the Development of Gluten Free Flatbread Using Underutilised Sources

2018 ◽  
Vol 6 (3) ◽  
pp. 678-689
Author(s):  
SONAL PATIL ◽  
Shalini S Arya
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Gluten Free ◽  
Dough Strength ◽  
Whole Wheat Flour ◽  
Sensory Acceptability ◽  
Whole Wheat ◽  
Sorghum Flour ◽  
Water Chestnut

This deals to study the effect of different underutilized, cheap and readily available flours from rice, sorghum, unripe banana, water chestnut and moong and their mixtures on dough, flatbread and sensory characteristic of gluten free flatbread. D-optimal mixture design approach was utilized for the study. Dough stickiness decreased with increasing concentration of unripe banana and sorghum flour. Dough strength was positively influenced by rice and moong flour. Tear force values were higher at higher sorghum concentration. Higher levels of sorghum and rice tend to possess higher scores for sensory acceptability. Optimum dough and flatbread qualities were obtained with the optimized sample (Gluten free formulation) containing flours from rice (60%), sorghum (10%), unripe banana (5%), water chestnut (15%) and moong (10%). Model was found to be valid statistically. Further, this mix was compared with whole wheat flour for pasting and rheological properties and found to possess comparable properties.

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat
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