- 期刊
- OpenAccess
Quality of Bread from Composite Flour of Sorghum and Hard White Winter Wheat
並列摘要
This study was carried out to investigate the baking properties of whole, decorticated sorghum- (Sorghum bicolor) - wheat (Triticum aestivum Desf.) composite flours as well as to determine the physical characteristics and organoleptic quality of pan and balady breads made from those flours. Whole and decorticated sorghum flours were used to replace 0, 5, 10, 15, and 20% by weight of bread wheat flour. Sensory evaluation results showed that up to 20% wheat replacement with whole or decorticated sorghum flour produced acceptable pan and balady breads. Decreases, however, were noted in all sensory properties except odor.
延伸閱讀
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