presentation.pptVIP

Rheofermentation and bread baking characteristics of composite sorghum(高粱）-wheat doughs ——Yoki Cai OUTLINE Background Materials and methods Results and discussion Conclusions 4 1 2 3 Rheo-fermentation and bread baking characteristics of composite sorghum-wheat doughs 1.Background One of the world’s most important cereal crops. 1.Background Top 5 sorghum producers in 2008 United States Australia India Sudan Nigeria 2.1Materials and methods Materials Equipments Mixolab, Rheofermentometer F3 Mixer Proof box Electric knife Deck oven Texture analyzer Hunter lab scan XE colorimeter Digital scale High-gluten wheat flour Instant dry yeast Sugar Salt Grain sorghum 2.2Flour preparation Composited flour with different substitutions rates 20% 10% 30% 40% 50% 2.3Bread making procedure 1.5% salt 1.5% yeast 3% sugar Mixed in a vertical mixer→Rested for 10min →Divided into 80 g per piece → Handed-model and sheeted → Put into tin pans → Proofed at 38°C and 85 relative humidity in proof box for 90 min → Baked in a deck oven set at 180°C top and 210°C bottom for 25 min. The quality attributes were evaluated after cooling BREAD 5% shortening 300g composite flour 3.1Mixing properties The only significant difference on C2(weakening of protein) was observed with the Maximum replacement of sorghum 50%. Adding sorghum substitutions at any level significantly affected the mixolab parameters 3.2Fermentation properties As the sorghum flour percentage increased, the maximum dough fermentation height(Hm) of dough reduced significantly. —was attributed mainly to excessive tenacity —was partially due to lower gluten matrix development R1(total gas volume ) and R2(gas retention volume )increased with increasing sorghum flour substitution level. 3.3 Baking characteristics There was a increase in the weight of bread with increasing percentages of sorghum flour The volume of the bread was decreased as the level of sorghum increasing It was decreas