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Saeed Omer SH, Hong J, Zheng X, Khashaba R. Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements. Foods 2023; 12:4221. [PMID: 38231610 DOI: 10.3390/foods12234221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 10/31/2023] [Accepted: 11/10/2023] [Indexed: 01/19/2024] Open
Abstract
A Sorghum flour (SF) is a leading and prominent food source for humans in African countries. Recently extensive studies have been conducted on Sorghum bread (SB) or sorghum composite bread (SCB), covering various aspects. However, there are many technical challenges in the formation of SF and sorghum composite flour (SCF) that impact the quality of the bread and fail to meet the consumer's desires and expectations. This review primarily focuses on the characteristics of SF, SCF, SB, and SCB, with discussions encompassing the rheological and morphological properties of the dough, improvement strategies, and bread quality. Moreover, a comprehensive analysis has been conducted to investigate the behavior of SF and SCF along with a discussion of the challenges affecting bread quality and the strategies applied for improvement. The significant demand for nutrients-rich and gluten-free bread indicates that sorghum will become one of the most vital crops worldwide. However, further comprehensive research is highly demanded and necessary for an in-depth understanding of the key features of SF and the resulting bread quality. Such understanding is vital to optimize the utilization of sorghum grain in large-scale bread production.
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Affiliation(s)
- Saeed Hamid Saeed Omer
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Jing Hong
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
| | - Xueling Zheng
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Reham Khashaba
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
- Faculty of Agriculture, New Valley University, El-Kharga 72511, Egypt
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Adzqia F, Suwonsichon S, Thongngam M. Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread. Foods 2023; 12:4113. [PMID: 38002171 PMCID: PMC10669940 DOI: 10.3390/foods12224113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/06/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
This research studied the effects of white sorghum flour levels at 0, 10, 25, 40, 70, 85 and 100% in the matrix of rice and tapioca flours and corn starch on the properties of flour blends and the qualities of gluten-free (GF) bread. Single and composite flours were analyzed for moisture content, color and pasting properties. GF bread samples prepared from composite flours were analyzed for specific volume, moisture content, water activity, crumb color and instrumental texture. Sensory profiles of the breads were determined by nine trained descriptive panelists. The results show that increasing the sorghum flour content increased (p ≤ 0.05) color intensity, pasting temperature and setback viscosity, while it decreased (p ≤ 0.05) the peak and breakdown viscosities of flour blends. For GF bread, increasing white sorghum flour levels in the blends primarily affected specific volume, color, flavor and texture characteristics, leading to decreases (p ≤ 0.05) in specific volume, cohesiveness, springiness, chewiness and moistness, but increases (p ≤ 0.05) in color intensity, brown and nutty flavors, graininess and roughness. White sorghum flour could be used in the blends at the maximum level of 25% to get a good bread volume without sacrificing texture quality.
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Affiliation(s)
- Fahrunnisa Adzqia
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
| | - Suntaree Suwonsichon
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Masubon Thongngam
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
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Aguiar EV, Santos FG, Queiroz VAV, Capriles VD. A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis. Foods 2023; 12:3790. [PMID: 37893683 PMCID: PMC10606366 DOI: 10.3390/foods12203790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/01/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023] Open
Abstract
Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its 'gluten-free' feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food scientists and industry identify current trends and forward-looking approaches. Studies on homemade processing are still scarce. Thus, this review aimed to provide the latest information regarding the use of sorghum to develop ready-to-eat products or food ingredients based on studies published in the last decade (2012-2022), which then guided discussions on recent advances and prospects. The articles were identified by searching the Elsevier Scopus database. Sorghum has great potential as a functional and sustainable food that can be used in daily meals as a substitute for common cereals like wheat, rice and corn. The studies in the review show that it is possible to process sorghum in a wide variety of ways to obtain ready-to-eat products and ingredients for food products and preparations, such as popping, lamination, extrusion and wet cooking. The studies also show promising approaches to use sorghum in acceptable and nutrient-dense bakery and pasta products, highlighting their gluten-free versions. However, more efforts to make these novel food products available to consumers should be made.
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Affiliation(s)
- Etiene Valéria Aguiar
- Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Rua Silva Jardim, 136, Santos 11015-020, SP, Brazil; (E.V.A.); (F.G.S.)
| | - Fernanda Garcia Santos
- Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Rua Silva Jardim, 136, Santos 11015-020, SP, Brazil; (E.V.A.); (F.G.S.)
| | | | - Vanessa Dias Capriles
- Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Rua Silva Jardim, 136, Santos 11015-020, SP, Brazil; (E.V.A.); (F.G.S.)
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Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception. Foods 2023; 12:foods12040689. [PMID: 36832764 PMCID: PMC9955494 DOI: 10.3390/foods12040689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 01/23/2023] [Accepted: 02/02/2023] [Indexed: 02/08/2023] Open
Abstract
With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat imports and stimulate the local economy through new value chains. However, studies addressing the technological functionality of blends of these crops and the sensory properties of the obtained breads are scarce. In this study, cowpea varieties (i.e., Glenda and Bechuana), dry-heating of cowpea flour and cowpea to sorghum ratio were studied for their effects on the physical and sensory properties of breads made from flour blends. Increasing cowpea Glenda flour addition from 9 to 27% (in place of sorghum) significantly improved bread specific volume and crumb texture in terms of instrumental hardness and cohesiveness. These improvements were explained by higher water binding, starch gelatinization temperatures and starch granule integrity during pasting of cowpea compared to sorghum and cassava. Differences in physicochemical properties among cowpea flours did not significantly affect bread properties and texture sensory attributes. However, cowpea variety and dry-heating significantly affected flavour attributes (i.e., beany, yeasty and ryebread). Consumer tests indicated that composite breads could be significantly distinguished for most of the sensory attributes compared to commercial wholemeal wheat bread. Nevertheless, the majority of consumers scored the composite breads from neutral to positive with regard to liking. Using these composite doughs, chapati were produced in Uganda by street vendors and tin breads by local bakeries, demonstrating the practical relevance of the study and the potential impact for the local situation. Overall, this study shows that sorghum, cowpea and cassava flour blends can be used for commercial bread-type applications instead of wheat in Sub-Saharan Africa.
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Ari Akin P, Demirkesen I, Bean SR, Aramouni F, Boyaci IH. Sorghum Flour Application in Bread: Technological Challenges and Opportunities. Foods 2022; 11:foods11162466. [PMID: 36010465 PMCID: PMC9407531 DOI: 10.3390/foods11162466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 07/13/2022] [Accepted: 08/10/2022] [Indexed: 11/16/2022] Open
Abstract
Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.
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Affiliation(s)
- Pervin Ari Akin
- Field Crops Central Research Institute, Ankara 06170, Turkey
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
- Correspondence:
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara 06800, Turkey or
| | - Scott R. Bean
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS 66502, USA
| | - Fadi Aramouni
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS 66502, USA
| | - Ismail Hakkı Boyaci
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
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Tareh V, Zarringhalami S, Ganjloo A. Optimization of amaranth flour, whey protein powder, and xanthan gum levels in the development of gluten‐free Barbari bread using response surface methodology. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16787] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Vida Tareh
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Soheila Zarringhalami
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Ali Ganjloo
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
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de Oliveira LDL, de Oliveira GT, de Alencar ER, Queiroz VAV, de Alencar Figueiredo LF. Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112407] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Abstract
Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents. This review proposes the use of two other cereals as raw materials in the manufacture of beer, corn and sorghum, highlighting the advantages it recommends in this regard and the disadvantages, so that they are removed in technological practice. The use of these cereals as adjuvants in brewing has been known for a long time. Recently, research has intensified regarding the use of these cereals (including in the malted form) to obtain new assortments of beer from 100% corn malt or 100% sorghum malt. There is also great interest in obtaining gluten-free beer assortments, new nonalcoholic or low-alcohol beer assortments, and beers with an increased shelf life, by complying with current food safety regulations, under which maize and sorghum can be used in manufacturing recipes.
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