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Traditional flatbread with sorghum supplementation influences quality attributes of weight, volume, colour and texture

Citation

Yousif, AM, Traditional flatbread with sorghum supplementation influences quality attributes of weight, volume, colour and texture, Quality assurance and safety of crops and foods, 8, (1) pp. 65-72. ISSN 1757-8361 (2016) [Refereed Article]

Copyright Statement

2015 Wageningen Academic Publishers

DOI: doi:10.3920/QAS2014.0545

Abstract

Trials were carried out to assess the effect of white sorghum (WS) and red sorghum (RS) supplementation on the physical attributes of traditional wheat flour (WF) flat bread. Flat breads were prepared with varying amounts of refined WF and (30, 40 and 50% of) commercial wholegrain WS or RS flours and measurements were taken of the physical attributes (weight, volume, colour and texture) of the resulting combinations. Addition of WS and RS flour reduced the weight of the flat bread by 7.42 and 6.72%, respectively, and volume by 21.31 and 16.60%, respectively, compared with the 100% WF flat bread. The addition of WS flour resulted in a significantly harder (0.58%) flat bread compared with the 100% WF flatbread, with 'noticeable' and 'appreciable' ΔE*ab colour differences compared with the 100% WF flat bread. Adding RS flour resulted in comparable flat bread texture, however it produced a 'discernibly' ΔE*ab darker flat bread when compared to the 100% WF flat bread. This work indicates that supplementing WS and RS flour results in lower quality physical attributes in relation to the 100% WF flat bread.

Item Details

Item Type:Refereed Article
Keywords:baking, colour, flatbread, flour, sorghum, texture, volume, weight, wheat
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food packaging, preservation and processing
Objective Division:Plant Production and Plant Primary Products
Objective Group:Grains and seeds
Objective Field:Wheat
UTAS Author:Yousif, AM (Dr Adel Yousif)
ID Code:136755
Year Published:2016
Deposited By:Agriculture and Food Systems
Deposited On:2020-01-16
Last Modified:2020-03-31
Downloads:0

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