Revealing the influence of sorghum flour on the rheological and baking properties of dough, the quality and nutritional value of bread

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.310516

Keywords:

sorghum, whole grain flour, rheological properties of dough, alveograph, baking improvers, nutritional value, gluten-free bread

Abstract

The object of this study is the quality of bread using wheat flour mixed with sorghum flour.

The implementation of the task of stable provision of the population with good quality bread and high nutritional value is based on improving the technology of bread using sorghum flour in accordance with the global trend of safe and healthy nutrition.

The results on the chemical composition and nutritional value (amino acid content, mineral composition, and vitamins) of sorghum flour were obtained, a comparative analysis with wheat flour was carried out.

An analysis of the amylographic characteristics of flour and dough with the addition of various amounts of sorghum flour, improvers, and enzyme preparations was carried out. As a source of nutrients, the effect of sorghum flour on the rheological and baking properties of wheat dough was studied. The effect of the studied flour on the quality of finished bread was established.

The complex effect of the Emceft improver and the KAZenzym enzyme preparation on the quality of dough and bread, including from sorghum flour, was studied. For the first time, the use of sorghum flour of the Kazakhstan 20 variety for the production of bread in combination with an improver and an enzyme preparation has improved the chemical composition, rheological and baking properties of the dough.

Research shows that bread with the use of sorghum flour diversifies the diet and promotes human health due to its nutritional composition and potential as a gluten-free food.

The scope and conditions of practical use of the results are the possibility of using sorghum for bread making. Achieving these capabilities is based on the developed technology of bread in combination with an improver and an enzyme preparation

Author Biographies

Zhibek Ussembayeva, Kazakh Research Institute of Processing and Food Industry

Doctor of Technical Sciences

Department of Crop Production Processing

Nurlan Dautkanov, Kazakh Research Institute of Processing and Food Industry

Candidate of Technical Sciences

Department of Crop Production Processing

Moldir Yerbulekova, National Center of Science and Technology Evaluation JSC

PhD

Department of State Scientific and Technical Expertise

Dina Dautkanova, Kazakh Research Institute of Processing and Food Industry

Doctor of Technical Sciences

Department of Crop Production Processing

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Revealing the influence of sorghum flour on the rheological and baking properties of dough, the quality and nutritional value of bread

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Published

2024-08-30

How to Cite

Ussembayeva, Z., Dautkanov, N., Yerbulekova, M., & Dautkanova, D. (2024). Revealing the influence of sorghum flour on the rheological and baking properties of dough, the quality and nutritional value of bread. Eastern-European Journal of Enterprise Technologies, 4(11 (130), 43–55. https://doi.org/10.15587/1729-4061.2024.310516

Issue

Vol. 4 No. 11 (130) (2024): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2024 Zhibek Ussembayeva, Nurlan Dautkanov, Moldir Yerbulekova, Dina Dautkanova

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