UTILIZATION OF SOME PROMISING SORGHUM TYPES IN BREAD MAKING
KHORSHID, A., MANSOUR, S., KASSEM, A. (1995). UTILIZATION OF SOME PROMISING SORGHUM TYPES IN BREAD MAKING. EKB Journal Management System, 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". EKB Journal Management System, 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', EKB Journal Management System, 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. EKB Journal Management System, 1995; 73(1): 263-271. doi: 10.21608/ejar.1995.433243

UTILIZATION OF SOME PROMISING SORGHUM TYPES IN BREAD MAKING

Egyptian Journal of Agricultural Research
Article 23, Volume 73, Issue 1, March 1995, Page 263-271  XML PDF (2.66 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1995.433243
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Authors
AHMED M. KHORSHID; SAEED M. MANSOUR; AHMED M. KASSEM
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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