Tags

Type your tag names separated by a space and hit enter

Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
Food Sci Technol Int. 2015 Apr; 21(3):188-202.FS

Abstract

White, food-grade sorghum was milled to flour of varying extraction rates (60%, 80%, and 100%) and pin-milled at different speeds (no pin-milling, low-speed, and high-speed) to create flours of both variable composition and particle size. Flours were characterized for flour composition, total starch content, particle size distribution, color, damaged starch, and water absorption. Bread was characterized for specific volume, crumb structure properties, and crumb firmness. Significant differences were found (P < 0.05) in the composition of sorghum flours of varying extraction rate, most notably for fiber and total starch contents. Flour particle size and starch damage were significantly impacted by extraction rate and speed of pin-milling. Water absorption increased significantly with increasing extraction rate and pin-milling speed. Breads produced from 60% extraction flour had significantly higher specific volumes, better crumb properties, and lower crumb firmness when compared with all other extractions and flour types. The specific volume of bread slices ranged from 2.01 mL/g (100% extraction, no pin-milling) to 2.54 mL/g (60% extraction, low-speed pin-milling), whereas the firmness ranged from 553.28 g (60% extraction, high-speed pin-milling) to 1096.26 g (commercial flour, no pin-milling). The bread characteristics were significantly impacted by flour properties, specifically particle size, starch damage, and fiber content (P < 0.05).

Authors+Show Affiliations

Food Science Institute, Kansas State University, USA.Food Processing and Technology Program, Western Kentucky University, USA hanna.khouryieh@wku.edu.Food Science Institute, Kansas State University, USA.USDA-ARS, Center for Grain and Animal Health Research, USA.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

24519987

Citation

Trappey, Emily Frederick, et al. "Effect of Sorghum Flour Composition and Particle Size On Quality Properties of Gluten-free Bread." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 21, no. 3, 2015, pp. 188-202.
Trappey EF, Khouryieh H, Aramouni F, et al. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread. Food Sci Technol Int. 2015;21(3):188-202.
Trappey, E. F., Khouryieh, H., Aramouni, F., & Herald, T. (2015). Effect of sorghum flour composition and particle size on quality properties of gluten-free bread. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 21(3), 188-202. https://doi.org/10.1177/1082013214523632
Trappey EF, et al. Effect of Sorghum Flour Composition and Particle Size On Quality Properties of Gluten-free Bread. Food Sci Technol Int. 2015;21(3):188-202. PubMed PMID: 24519987.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of sorghum flour composition and particle size on quality properties of gluten-free bread. AU - Trappey,Emily Frederick, AU - Khouryieh,Hanna, AU - Aramouni,Fadi, AU - Herald,Thomas, Y1 - 2014/02/11/ PY - 2014/2/13/entrez PY - 2014/2/13/pubmed PY - 2016/7/21/medline KW - Sorghum KW - composition KW - flour characterization KW - gluten-free bread KW - particle size SP - 188 EP - 202 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 21 IS - 3 N2 - White, food-grade sorghum was milled to flour of varying extraction rates (60%, 80%, and 100%) and pin-milled at different speeds (no pin-milling, low-speed, and high-speed) to create flours of both variable composition and particle size. Flours were characterized for flour composition, total starch content, particle size distribution, color, damaged starch, and water absorption. Bread was characterized for specific volume, crumb structure properties, and crumb firmness. Significant differences were found (P < 0.05) in the composition of sorghum flours of varying extraction rate, most notably for fiber and total starch contents. Flour particle size and starch damage were significantly impacted by extraction rate and speed of pin-milling. Water absorption increased significantly with increasing extraction rate and pin-milling speed. Breads produced from 60% extraction flour had significantly higher specific volumes, better crumb properties, and lower crumb firmness when compared with all other extractions and flour types. The specific volume of bread slices ranged from 2.01 mL/g (100% extraction, no pin-milling) to 2.54 mL/g (60% extraction, low-speed pin-milling), whereas the firmness ranged from 553.28 g (60% extraction, high-speed pin-milling) to 1096.26 g (commercial flour, no pin-milling). The bread characteristics were significantly impacted by flour properties, specifically particle size, starch damage, and fiber content (P < 0.05). SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/24519987/Effect_of_sorghum_flour_composition_and_particle_size_on_quality_properties_of_gluten_free_bread_ L2 - https://journals.sagepub.com/doi/10.1177/1082013214523632?url_ver=Z39.88-2003&amp;rfr_id=ori:rid:crossref.org&amp;rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -