Effect of Superfine Whole Sorghum Flour on the Rheological Properties of Dough and the Quality of Steamed Bread
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Abstract:
The rheological properties of dough and the quality of steamed bread prepared using blends of superfine whole sorghum flour and wheat flour were investigated. Superfine whole sorghum flour, prepared by grinding whole sorghum to a superfine powder, was added to wheat flour in different proportions. When the whole sorghum flour content in the flour blend was 5~10%, the values of all viscosity-related parameters and the time to reach peak viscosity increased relative to the control; when the whole sorghum flour content reached 15~20%, the values of these parameters decreased, and no significant change in pasting temperature was observed. The water absorption capacity of the flour blends increased with increasing whole sorghum flour content. When the whole sorghum flour content reached 10%, the development time, stability time, farinograph quality number, area of extensograph curve, resistance to extension, and extensibility all decreased significantly compared with the control. Increases in whole sorghum flour content resulted in significant decreases in all sensory-related indexes (except for color). Texture analysis showed that the hardness and chewiness of steamed bread increased, the adhesiveness and cohesiveness increased at first and then decreased, the springiness decreased, and the resilience did not change significantly with increasing whole sorghum flour content. No significant changes in cell elongation or other indexes measured by image analysis were observed with increasing whole sorghum flour content. The addition of superfine whole sorghum flour changed the main components of the flour blends, particularly the composition and content of starch and protein, and had a significant effect on the rheological properties of dough and the quality of steamed bread.
