Biotechnologie, Agronomie, Société et Environnement (Jan 1999)
Mise au point de pains composites à base de melanges de farines de sorgho-ble et analyse texturale
Abstract
Composite breads based on sorghum-wheat flour blends and textural analysis. Breadmaking properties of flour blends containing various levels of sorghum flour with wheat flour were investigated. Good quality bread (loaf volume, crumb structure, external appearance) comparable to bread entirely made from wheat flour could be produced with a level of incorporation of sorghum flour up to 30/. Beyond this level, the loaf volume decreases and the internal characteristics of crumb are deteriorated. The staling of bread made with composite flour is also influenced by the level of substitution of sorghum flour: the more important this level, the higher the rate of crumb firming. Addition of 0.5/ emulsiflers, DATEM and SSL, to the sorghum flour blends improves the crumb characteristics and consequently delays the bread firmness.
