Malted sorghum as a functional ingredient in composite bread

Cereal Chemistry

Volumn 77, Issue 4, 2000, Pages 428-432

  Hugo, L F ^a   Rooney, L W ^b   Taylor, J R N ^c  

^a EDUARDO MONDLANE UNIVERSITY   (Mozambique)

^b TEXAS A AND M UNIVERSITY   (United States)

^c UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASES; FOOD PRODUCTS; GELATION; GRAIN (AGRICULTURAL PRODUCT); VISCOSITY;

150 ° C; ADVERSE EFFECT; FUNCTIONAL INGREDIENT; GELATINIZATION TEMPERATURE; HIGHEST TEMPERATURE; PASTE VISCOSITY; PASTING TEMPERATURE; SORGHUM FLOUR; WATER-HOLDING CAPACITY; WHEAT FLOURS;

DRYING;

AMYLASE; MALTOSE; STARCH; WATER;

ARTICLE; BREAD; COLOR; DESICCATION; ENZYME INACTIVATION; FLOUR; FOOD COMPOSITION; FOOD PROCESSING; GELATINIZATION; HARDNESS; HEAT TREATMENT; INTERMETHOD COMPARISON; MALT; SORGHUM; TASTE; VISCOSITY; WATER CONTENT; WATER VAPOR;

SORGHUM BICOLOR BICOLOR; TRITICUM AESTIVUM;

EID: 0033930552     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.4.428     Document Type: Article

References (28)

1. American Association of Cereal Chemists. 2000. Approved Methods of the AACC. 10th ed. Methods 44-15A, 46-12A, 54-21A, 56-81B, 74-09. The Association: St. Paul. MN.
2. Basker, D. 1988. Critical values of differences among rank sums for multiple comparisons. Food Technol. 42:79-84.
3. Batey, I. L., Curtin, B. M., and Moore, S. A. 1977. Optimization of Rapid Visco Analyser test conditions for predicting Asian noodle quality. Cereal Chem. 74:497-501.
4. Bechtel, W. G., and Meisner, D. F. 1954. Staling studies of bread made with flour fractions. III. Effect of crumb moisture and tailings starch. Cereal Chem. 31:176.
5. Bice, C. W., and Geddes, W. F. 1949. Studies in bread staling. IV. Evaluation of methods of the measurement of changes which occur during bread staling. Cereal Chem. 26:440.
6. Bushuk, W., and Hulse, J. H. 1974. Dough development by sheeting and its application to bread production from composite flours. Cereal Sci. Today 19:424-427.
7. Dendy, D. A. V. 1992. Composite flour - Past, present, and future: A review with special emphasis on the place of composite flour in the semi-arid zones. Pages 67-73 in: Utilization of Sorghum and Millets. M. I. Gomez, L. R. House, L. W. Rooney, and D. A. V. Dendy, eds. ICRIST: Patancheru, India.
8. De Ruiter, D. 1978. Composite flour. Pages 349-385 in: Advances in Cereal Science and Technology, Vol. II. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
9. Glennie, C. W., Harris, J., and Liebenberg, N. v. d. W. 1983. Endosperm modification in germinating sorghum grain. Cereal Chem. 60:27-31.
10. Haridas Rao, P., and Shurpalekar, S. R. 1976. Utilization of millo in the bakery products. J. Food Sci. Technol. 13:293-299.
11. Hoseney, R. C. 1984. Gas retention in bread doughs. Cereal Foods World 29:305-308.
12. Hoseney, R. C. 1994. Principles of Cereal Science and Technology. 2nd ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
13. Hoseney, R. C., Finney, K. F., Pomeranz Y., and Shogren, M. D. 1971. Functional (breadmaking) and biochemical properties of wheat flour components. VIII. Starch. Cereal Chem. 48:191-201.
14. Jellinek, G. 1990. Sensory Evaluation of Food, Theory and Practice. Ellis Horwood: Chichester, England.
15. Kent, N. L., and Evers, A. D. 1994. Technology of Cereals. Elsevier Science: Kidlington, United Kingdom.
16. Kramer, A. 1963. Revised tables for determining significance of differences. Food Technol. 17:1596-1597.
17. Kulp, K., and Ponte, J. G. 1981. Staling of white pan bread: Fundamental causes. Crit. Rev. Food Sci. Nutr. 15:1-48.
18. Lineback, D. R., and Rasper, V. F. 1988. Wheat carbohydrates. Pages 277-371 in: Wheat Chemistry and Technology. Vol. 1. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
19. Maleki, M., Hoseney, R. C., and Mattern, P. J. 1980. Effects of loaf volume, moisture content, and protein quality on the softness and staling rate of bread. Cereal Chem. 57:138-140.
20. Martin, M. L., and Hoseney, R. C. 1991. A mechanism of bread firming. II. Role of starch hydrolyzing enzymes. Cereal Chem. 68:503-507.
21. Morrall, P., Boyd, H. K., Taylor, J. R. N., and Van der Walt, W. H. 1986. Effect of germination time, temperature and moisture on malting sorghum. J. Inst. Brew. 92:439-445.
22. Munck, L. 1995. New milling technologies and products: Whole plant utilization by milling and separation of the botanical and chemical components. Pages 223-281 in: Sorghum and Millets Chemistry and Technology. D. A. V. Dendy, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
23. Pringle, W., Williams, A., and Hulse, J. H. 1969. Mechanically developed doughs from composite flours. Cereal Sci. Today 14:114-120.
24. Rotsch, A. 1954. Chemical and baking-technological investigations with artificial doughs. Brot Gebaeck 8:129-130.
25. SABS. 1970. Standard test method for determination of the diastatic power of malts prepared from kaffircorn (sorghum) including bird-proof varieties, and from millet. South African Bureau of Standards: Pretoria, SA.
26. Stone, H., and Sidel, J. 1993. Sensory Evaluations Practices. 2nd ed. Academic Press: Orlando, FL.
27. Taylor, J. R. N. 1992. Mashing with malted grain sorghum. J. Am. Soc. Brew. Chem. 50:13-18.
28. Whistler, R. L., and Daniel, J. R. 1985. Carbohydrates. Pages 69-137 in: Food Chemistry, 2nd ed. O. R. Fennema, ed. Marcel Dekker: New York.