Citation
Istianah N., . and Ernawati L., . and Anal A. K., . and Gunawan S., . Application of modified sorghum flour for improving bread properties and nutritional values. pp. 166-173. ISSN 2231-7546
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.
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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.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Bread |
| AGROVOC Term: | Sorghum |
| AGROVOC Term: | Flours |
| AGROVOC Term: | Fermentation |
| AGROVOC Term: | Yeasts |
| AGROVOC Term: | Lactobacillus plantarum |
| AGROVOC Term: | Nutritional value |
| AGROVOC Term: | Moisture content |
| AGROVOC Term: | Protein content |
| AGROVOC Term: | Fat content |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:28 |
| URI: | http://webagris.upm.edu.my/id/eprint/24002 |
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