Early view

Sonya Doneva, Kalin Slanev

Abstract

This study is part of an extensive scientific program in Bulgaria focused on using sorghum as an ingredient in low-gluten flours for bread production. The baking qualities of new Bulgarian sorghum varieties and lines were evaluated. A remix method was used in laboratory conditions to bake bread from pure sorghum flour (100%) and composite blends containing 30%, 50%, and 70% sorghum. Pure flour from Bulgarian common wheat variety, used in the hybrid flours, served as the control. Quantitative and qualitative assessments of the baked bread were carried out, including volume, weight, diameter, height, shape stability coefficient, crust surface and color, and crumb quality. When considering the rheological properties, sorghum flour produced sticky dough unsuitable for machine processing. The resulting bread had very low shape stability, a moist, non-elastic texture, and poor crumb porosity. The crust of the bread from the sorghum varieties and lines produced bread with a heavily cracked crust and dark color. Sensory analysis indicated that sorghum bread had a specific smell, acidity, and astringency, in contrast to the pleasant aroma and taste of wheat bread. The best results were obtained when baking bread from composite flour containing 30% sorghum and 70% wheat. As the proportion of sorghum increased, the quality of the baked bread deteriorated, and the varietal characteristics became more pronounced. Based on the experimental results, conclusions were drawn about expanding the potential for incorporating sorghum products into the food industry for producing healthy and dietary foods.

Keywords

baking qualities, dough, flour, sorghum

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