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RESEARCH PAPER
Year : 2016  |  Volume : 5  |  Issue : 2  |  Page : 1-8

Utilization of sorghum and millet wet-Milling proteins in bread system


1 Faculty of Applied Medical College, University of Hail, Kingdom of Saudi Arabia
2 Faculty of Agriculture, University of Khartoum, Sudan

Correspondence Address:
Amir Mahgoub AwadE lkareem
Faculty of Applied Medical College, University of Hail
Kingdom of Saudi Arabia
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Source of Support: None, Conflict of Interest: None


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The study was conducted to examine the effect of sorghums and millet wet-milling proteins in quality of bread produced from commercial wheat and their wet-milling proteins composite flour. Proximate analysis was carried out for two local Sudanese sorghum cultivars namely (dabar and feterita) and millet cultivar. Sorghum (dabar and feterita) and millet proteins were separately extracted as wet-milling by-product and used as party substituent for wheat flour. Rheological properties were studied for wheat flour and wheat flour with 10%, 20%, and 30% sorghum or millet gluten, the result showed wheat flour with 10% sorghum or millet gluten were better than 20% and 30% sorghum or millet gluten. Commercial wheat flour was substituted by sorghum and millet proteins in different percentage 10%, 20%, and 30%, for bread making. Specific loaf volume and Sensory evaluation were carried out of bread. The specific loaf volume of 10% substitution has significant different (P < 0.05) among all and insignificantly different from the control. Generally, substitution of 20% and 30% of sorghum and millet proteins reduced specific loaf volume of the bread. Sensory assessment for bread showed that 10% substitution of sorghum and millet gluten gave the best results for color, odor, taste and texture of the bread, while the 20% and 30% substitution were less preferred for same criteria. In general, the millet gluten substitution gave lower results compared to sorghum gluten.


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