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Article: Fermented sorghum as a functional ingredient in composite breads
- Article from:
- Cereal Chemistry
- Article date:
- September 1, 2003
- Author:
CopyrightCopyright American Association of Cereal Chemists Sep/Oct 2003. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Whole sorghum flour was fermented (a five-day natural lactic acid fermentation) and dried under forced draught at 60[degrees]C, and evaluated for its effect on sorghum and wheat composite bread quality. In comparison with unfermented sorghum flour, fermentation decreased the flour pH from 6.2 to 3.4, decreased total starch and water-soluble proteins, and increased enzyme-susceptible starch, total protein, and the in vitro protein digestibility (IVPD). Fermentation and drying did not decrease the pasting temperature of sorghum flour, but slightly increased its peak and final viscosity. In comparison with composite bread dough containing unfermented sorghum flour, fermented and dried ...