12 Citations (Scopus)

Abstract

This research was to improve the nutritional values and bread properties by adding proportion of fermented sorghum flour to wheat flour. The optimization of the fermentation was conducted at the mix of dry baker yeasts and pure Lactobacillus plantarum with 30% sorghum flour concentration (w/w) for 24 h. The fermented sorghum flour has a lower content of moisture (3.3% w/w) and fat (2.8% w/w), and also a higher content of protein (23.4% w/w), ash (9.52% w/w), and total phenolic contents (1.8% w/w). Another, It was also found that amylose content of fermented sorghum flour decrease by 64%. Furthermore, it was shown that fermented sorghum flour has ability to increase volume expand of bread dough, to decrease bread crumb hardness and to produce darker bread color. Moreover, its nutritional value was higher than those of bread with 100% wheat flour and bread with 30% non-fermented sorghum flour.

Original languageEnglish
Pages (from-to)166-173
Number of pages8
JournalInternational Food Research Journal
Volume25
Issue number1
Publication statusPublished - 2018

Keywords

  • Bread properties
  • Fermentation
  • Fermented sorghum flour
  • Lactobacillus plantarum

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