Effect of extrusion cooking of sorghum flour on rheology,morphology and heating rate of sorghum–wheat composite dough |
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| Institution: | 1. Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran;2. Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran;1. Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, United States;2. United States Department of Agriculture-Agricultural Research Service, Sugarbeet and Bean Research Unit, East Lansing, MI 48824, United States;3. Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI 48824, United States;1. White Nile Research Station, Agricultural Research Corporation, P.O. Box: 300, Kosti, Sudan;2. Biotechnology and Biosafety Research Center, Agricultural Research Corporation, Shambat, Khartoum North, Sudan;3. Faculty of Science, Sudan University of Sciences and Technology, Khartoum, Sudan;4. Arid Land Research Center, Tottori University, Tottori, Japan;5. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia |
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| Abstract: | Addition of a gluten-free flour such as sorghum has negative impact on the quality of wheat dough for bread making. One of the methods which can be used to promote the quality of sorghum-wheat composite dough is to extrude the sorghum flour before incorporation. In this regard, to produce a dough with appropriate bakery properties sorghum flour was extruded at 110 °C and 160 °C die temperature with 10%, 14% and 18% feed moisture. The effect of extruded sorghum flour incorporation (10%) on rheological (farinography and stress relaxation behavior), morphological and temperature profile of sorghum-wheat composite dough were evaluated. Extrusion cooking altered the sorghum-wheat composite dough properties through partial gelatinization of starch granules. Addition of extruded sorghum flour increased the water absorption and dough development time but it decreased the dough stability. Native sorghum-wheat composite dough showed viscoelastic liquid-like behavior whereas addition of sorghum flour extrudate changed dough to a more viscoelastic solid-like structure. Maxwell model was more appropriate than Peleg model to describe the viscoelasticity of the sorghum-wheat composite dough. Extrusion cooking decreased composite dough elasticity and viscosity. Sorghum extrudate increased the heating rate of composite dough crumb during baking. Addition of extruded sorghum flour formed a non-uniform and less compact dough structure. As a result, dough containing extruded sorghum flour had a good potential for producing a high-yielding bread in a short time of baking. |
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| Keywords: | Sorghum flour Extrusion cooking Stress-relaxation Heating rate SEM |
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