KHORSHID, A., MANSOUR, S., KASSEM, A. (1995). UTILIZATION OF SOME PROMISING SORGHUM TYPES IN BREAD MAKING. Egyptian Journal of Agricultural Research, 73(1), 263-271. doi: 10.21608/ejar.1995.433243
AHMED M. KHORSHID; SAEED M. MANSOUR; AHMED M. KASSEM. "UTILIZATION OF SOME PROMISING SORGHUM TYPES IN BREAD MAKING". Egyptian Journal of Agricultural Research, 73, 1, 1995, 263-271. doi: 10.21608/ejar.1995.433243
KHORSHID, A., MANSOUR, S., KASSEM, A. (1995). 'UTILIZATION OF SOME PROMISING SORGHUM TYPES IN BREAD MAKING', Egyptian Journal of Agricultural Research, 73(1), pp. 263-271. doi: 10.21608/ejar.1995.433243
KHORSHID, A., MANSOUR, S., KASSEM, A. UTILIZATION OF SOME PROMISING SORGHUM TYPES IN BREAD MAKING. Egyptian Journal of Agricultural Research, 1995; 73(1): 263-271. doi: 10.21608/ejar.1995.433243
UTILIZATION OF SOME PROMISING SORGHUM TYPES IN BREAD MAKING
Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt
Abstract
Four types of sorghum grains flour were blended with wheat flour in the ratios of 30 : 70 and 50 : 50 for bread making. The sorghum types were Dorado, Giza 15, W65405 and P8319. Gas production during fermentation, organoletic evaluation of the produced bread and the staling rate of bread during storage were determined. The results showed that, Dorado (30%) and W65405 (30%) were the best blends for producing acceptable bread. Conditioners should be added when sorghum is used in bread production to improve the sensory evaluation and bread staling.
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