El-sisy, T., B., J., Masoud, M. (2014). EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR .. Journal of Food and Dairy Sciences, 5(12), 919-942. doi: 10.21608/jfds.2014.53253
T. T. El-sisy; Jehan Ali B.; M. S. Masoud. "EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR .". Journal of Food and Dairy Sciences, 5, 12, 2014, 919-942. doi: 10.21608/jfds.2014.53253
El-sisy, T., B., J., Masoud, M. (2014). 'EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR .', Journal of Food and Dairy Sciences, 5(12), pp. 919-942. doi: 10.21608/jfds.2014.53253
El-sisy, T., B., J., Masoud, M. EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR .. Journal of Food and Dairy Sciences, 2014; 5(12): 919-942. doi: 10.21608/jfds.2014.53253
EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR .
Regional Center for Food and Feed, Agriculture Research Central.
Abstract
Two wheat kernels Ukrainian hard red wheat, Egyptian hard red wheat (Masr1) local wheat cultivars and Egyptian yellow sorghum (Sakha 80) local sorghum cultivars were subjected to physico-chemical properties. Results indicated that the Egyptian hard red wheat grains had higher total physical properties. Flour yields were about 70 % for all tested wheat samples except for the Egyptian hard red wheat and Mix (1) wheat, which were as low as 64.0%. A wide range of protein content (8.20 - 10.20 %) of flours was recorded. The Egyptian hard red wheat flour had the highest protein content and the Egyptian yellow sorghum flour was the lowest in protein content. Wet and dry gluten contents of wheat flour samples were consistent with their protein contents. Data indicated that Mix (1) and Mix (2) flours had more suitable properties for bread- making than the Mix (3) flours. From the different tested wheat flours indicated that those made from Egyptian hard red wheat (Masr1) and Ukrainian hard red wheat flours were superior but physico-chemical and rheological characteristics as well as phytate contents of wheat, sorghum and it's mixtures flour approve that sorghum flour decreased the water absorption. Composite flour containing 10% sorghum and 90% mixture wheat flours (Mix 2) showed maximum improvement in dough development time, dough stability, tolerance index and softening of dough. Tannin acid had significant lowest value (0.185%) for sorghum grains however sensory evaluation results showed that 10% wheat replacement with whole sorghum flour produced (Mix 2) acceptable pan and balady breads than the other mixtures.
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