Possibility to Utilize Sorghum Flour in a Modern Bread Making Industry

Abstract

The origins of Sorghum Grain, its morphological structure, chemical composition, flour production and possible usage as bread component were addressed in this review article. A substantial character to stand against the severe environmental conditions was made. Sorghum Grain, an important cereal crop for the maintenance of food security in many regions around the globe whereas it's considered as the fifth most essential cereal crop worldwide. It is not just nutritionally important; it appears to have a unique functional characteristic and is potentially the source of high value products. Incorporation of sorghum flour into bread formula can reduce the caloric intake of developed populations (overconsumption of refined foods) where, protein deficiency is not an issue. Additionally, the use of sorghum flour in gluten free or composite bread can give us functional breads containing antioxidants and therefore helpful to relief celiac and tumour sufferers. Moreover, sorghum based bread making industry has great socio-economic potential for the populations in tropical areas. However, production of high quality bread from sorghum requires the solute molecules in the dough mainly starch to have a suitable characteristic for the gas-holding and visco-elastic properties likely to those of wheat gluten molecules. Specifically, the solute molecules have interaction with each other and with the water molecules to hold the gas produced by yeast activity, give dough with the required expansion capacity during fermentation and to set into a firm cellular structure during baking. To achieve that and to produce sorghum bread with enhanced nutritional and functional properties; much more research efforts are still needed.