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Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis

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Abstract

The present study was focused on the replacement of refined wheat flour (RWF) by control (CS) and processed sorghum flour [germinated (GS) and roasted (RS)] on the properties of flour/batter/dough (particle size, XRD, pasting, dynamic rheology, farinograph) and bread (physical, textural, digestibility, microbiological and sensory). Prominent variations adhered with sorghum processing, but decreasing patterns occurred for flour–water absorption, dough stability times, storage modulus, peak/final/breakdown viscosities, bread-moisture content, specific volume, porosity, and lightness. Flour’s pasting temperature, dough development time, breadbulk density, hardness, gumminess, and bitterness increased. Composite flours mainly had weak nature compared to RWF. The baking loss was lower for 10–30% CS and GS incorporation than RS. Composite bread had higher in-vitro protein and starch digestibility (CS > GS > RS) than RWF. Three days storage life with acceptable quality scores was obtained for bread with CS and GS up to 20% and RS up to 30% incorporation.

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All the data used in present study have been provided in the manuscript and supplementary material.

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Abbreviations

RWF:

Refined wheat flour

CS:

Control sorghum

GS:

Germinated sorghum

RS:

Roasted sorghum

RF:

Rice flour

DDT:

Dough development time

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Acknowledgements

All the authors are thankful to the National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India, for infrastructural and financial support to conduct the present study.

Funding

No special funding has been received for the present work.

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Authors and Affiliations

  1. Department of Food Engineering, NIFTEM, Sonepat, Haryana, 131028, India

    Vijay Singh Sharanagat, Prabhat K. Nema & Anand Kishore

  2. Contract Research Organization, NIFTEM, Sonepat, Haryana, 131028, India

    Lochan Singh

  3. Department of Basics and Applied Sciences, NIFTEM, Sonepat, Haryana, 131028, India

    Saravanan Mani

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  1. Vijay Singh Sharanagat
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  2. Prabhat K. Nema
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  3. Lochan Singh
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Contributions

VSS—experiment, methodology, writing- original draft preparation. PKN—conceptualization, validation, supervision, project administration, writing- reviewing and editing. LS—conceptualization, validation, writing- reviewing and editing. SM—experiment, methodology, instrument support. AK—conceptualization, experiment, methodology, reviewing and editing.

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Correspondence to Prabhat K. Nema.

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Sharanagat, V.S., Nema, P.K., Singh, L. et al. Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis. J Food Sci Technol 61, 253–267 (2024). https://doi.org/10.1007/s13197-023-05810-3

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