Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

A Study on the Quality Improvement of Bread Using the Whole Waxy Sorghum Flours Prepared with Different Milling Methods

분쇄방법을 달리한 통곡 찰수수가루를 이용한 수수빵의 제조 및 품질 개선

  • Ryu, Bog-Mi (Research Institute of Human Ecology, Changwon National University) ;
  • Kim, Chang-Soon (Dept. of Food and Nutrition, Changwon National University)
  • 류복미 (창원대학교 생활과학연구소) ;
  • 김창순 (창원대학교 식품영양학과)
  • Received : 2014.03.18
  • Accepted : 2014.05.12
  • Published : 2014.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted in order to investigate the properties of bread making and quality improvement when wheat flour is replaced with whole waxy sorghum flour. Sorghum flour, which was prepared with two types of milling methods of pin mill and ultra fine pulverization, was used at different levels ranging from 10, 20 and 30%, respectively. The pasting properties of peak viscosity, setback viscosity and pasting temperature of the composite flour containing pin-milled sorghum flour were higher than those of ultra fine pulverized sorghum flour. The volumes of sorghum bread were lower than that of wheat bread; moreover, they gradually decreased with increasing amounts of sorghum flour, which has inferior dough properties and therefore collapses in the oven. The use of vital gluten (12% based on sorghum flour weight) and emulsifier (SSL; sodium stearoyl lactylate) increased the extensibility and resistance to the extension of the dough, thereby improving its rheological properties. Thus, the oven spring of bread containing sorghum was improved, demonstrating as loaf volume increase up to 15%. However, in the case of breads containing 30% sorghum flour, the loaf volumes were still unacceptably low. Therefore, the formula and the bread making process were further modified as follows: An increase of vital gluten ($12%{\rightarrow}18%$) and shortening ($3%{\rightarrow}6%$), a decrease of mixing time and dough fermentation temperature, and the addition of sorghum flour after gluten development during mixing. The above modifications resulted in the improvement of sorghum bread quality. Therefore, we suggest that pin-milled sorghum flour is more appropriate than ultra fine pulverized sorghum flour for making bread.

Keywords

References

  1. AACC. 1986. Official method of the AACC. 8th ed. American association of cereal chemists, St. Paul, MN.
  2. Bae HJ, Ryu BM, Woo KS, Seo MC, Kim CS. 2012. Quality characteristics of muffins added with whole waxy sorghum flour. Korean J Food Cook Sci 28(4):473-478 https://doi.org/10.9724/kfcs.2012.28.4.473
  3. Chae KY, Hong JS. 2006. Originals : Quality characteristics of Sulgidduk with different amounts of waxy sorghum flour. Korean J of Food Cook Sci 22(3):363-369
  4. Chang HG, Park YS. 2005. Effects of waxy and normal sorghum flours on sponge cake properties. Food Eng Prog 9(3):199-207
  5. Chen WZ, Hoseney RC. 1995. Development of an objective method for dough stickiness. Food Sci Technol 28(5):467-473
  6. Chung JY, Kim CS. 1998. Development of buckwheat bread: 2, effects of vital wheat gluten and water-soluble gums on baking and sensory properties. Korean J of Food Cook Sci 14(2):168-176
  7. Eliasson AC, Larsson K. 1993. Components in other cereals. in cereals in bread making. Marcel Dekker, New York, NY, USA p 203
  8. Glover JM, Walker CE, Mattern PJ. 1986. Functionality of sorghum flour components in a high ratio cake. J Food Sci 51(5):1280-1283 https://doi.org/10.1111/j.1365-2621.1986.tb13105.x
  9. He H, Hoseney RC. 1992. Effect of quantity of wheat flour protein on bread loaf volume. Cereal Chem 69(1):17-19
  10. Im JG, Kim YS, Ha TY. 1998. Effect of sorghum flour addition on the quality characteristics of muffin. Korean J Food Sci Technol 30(5):1158-1162
  11. Kim HY, Seo HI, Ko JY, Song SB, Kim JI, Lee JS, Jung TW, Kim KY, Kwak DY, Oh IS, Kim CS, Jeong HS, Woo KS. 2012. Physicochemical characteristics of the muffin added glutinous and non-glutinous sorghum (sorghum bicolor L. Moench) powder. Korean J Food Nutr 25(3):490-498 https://doi.org/10.9799/ksfan.2012.25.3.490
  12. Kim KE, Lee YT. 2009 Combined effects of vital gluten, gum, emulsifier, and enzyme on the properties of rice bread. Food Eng Prog 13(4):320-325
  13. Kim YH, Choi KS, Son DH, Kim JH. 1996. Rheological properties of dough with whole wheat flour. J Korean Soc Food Sci Nutr 25(5):817-823
  14. Lai CS, Hoseney RC, Davis AB. 1989. Effects of wheat bran in breadmaking. Cereal Chem 66(3):217-219
  15. Morad MM, Doherty CA, Rooney LW. 1984. Effect of sorghum variety on baking properties of U.S. conventional bread, Egyptian Pita "Balady" bread and cookies. J Cereal Sci 49(4):1070-1074
  16. Nadia B, Naima B, Boubekeur N, Claude D, Mohamed M, Barbara R, Marianne S. 2009. Physicochemical and functional properties of starches from sorghum cultivated in the Sahara of Algeria. Carbohydr Polym 78:475-480 https://doi.org/10.1016/j.carbpol.2009.05.010
  17. Oh HJ, Kim CS. 2004. Development of yeast leavened pan bread using commercial doenjangs(korean soybean paste): 2. correlation between factors relating with dough extensibility and bread quality in addition of Doenjang. J Korean Soc Food Sci Nutr 33(5):880-887 https://doi.org/10.3746/jkfn.2004.33.5.880
  18. Onyango C, Mutungi C, Unbehend G, Lindhauer MG. 2011. Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. Food Sci Technol 44(3):681-686
  19. Pomeranz Y, Shogren MD, Finney KF, Bechte DB. 1977. Fiber in breadmaking effects on functional properties. Cereal Chem 54(1):25-41
  20. Pomeranz Y. 1988. Wheat: Chemistry and Technology. 3rd ed. Vol II. St. Paul, MN. USA pp 165-166
  21. Pyler EJ. 1988a. Baking science and technology. 3rd ed. Vol II. Sosland Publishing Co. Marriam, KS, USA p 850
  22. Pyler EJ. 1988b. Miscellaneous flours. In Baking science and technology. 3rd ed. Vol 1. Sosland Publishing Co. Marriam, KS, USA pp 402-404
  23. Ryu BM, Kim CS. 2013. Impact of milling method on quality parameters of waxy sorghum flour. Korean J Food Cook Sci 29(2):129-135 https://doi.org/10.9724/kfcs.2013.29.2.129
  24. Ryu CH. 1999. Study on bread-making quality with mixture of waxy barley-wheat flour 1. rheological properties of dough made with waxy barley-wheat flour mixture. J Korean Soc Food Sci Nutr 28(5):1034-1043
  25. Schober TJ, Bean SR, Boyle DL. 2007. Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological, and microstructural background. J Agric Food Chem 55(13):5137-5146 https://doi.org/10.1021/jf0704155
  26. Seo MC, Ko JY, Song SB, Lee JS, Kang JR, Kwak DY, Oh BG, Yoon YN, Nam MH, Jeong HD, Woo KS. 2011. Antioxidant compounds and activities of foxtail millet, proso millet and sorghum with different pulverizing methods. Korean Soc Food Sci Nutr 40(6):790-797 https://doi.org/10.3746/jkfn.2011.40.6.790
  27. Smewing J. 1995. The measurement of dough and gluten extensibility using the SMS/Kieffer rig and TA-XT2 texture analyser. Stable Micro Systems Ltd. Godalming, Surrey, UK. pp 1-3
  28. Suhendro EL, Kunetz CF, McDonough CM, Rooney LW, Waniska RD. 2000. Cooking characteristics and quality of noodles from food sorghum. Cereal Chem 77(2):96-100 https://doi.org/10.1094/CCHEM.2000.77.2.96
  29. Taylor JRN, Schoberb TJ, Bean SR. 2006. Novel Food and non-food uses for sorghum millets. J Cereal Sci 44(3):252-271 https://doi.org/10.1016/j.jcs.2006.06.009
  30. Yamamori M, Quynh NT. 2000. Differential effects of Wx-A1,-B1 and-D1 protein deficiencies on apparent amylose content and starch pasting properties in common wheat. Theor Appl Genet 100(1):32-38 https://doi.org/10.1007/s001220050005