What is it about?

Sorghum is an important cereal crop in most parts of the world and more in Africa. This paper examines the efficacy of sorghum flour addition to wheat to make sensory acceptable bread. We established that up to 20% substitution resulted in sensory acceptable bread.

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Why is it important?

The increased urbanization and the need for wheat‐based products has prompted Governments to import wheat in an endeavor to meet the local deficit production. This research postulates that; sorghum flour can be subbed to less than 20% to make bread with identical volumetric and sensory acceptable characteristic compared to 100% wheat bread. This initiative will reduce the burden of the costly wheat imports and ultimately reduce the price of bread in the market and increase profit margins for the industry. The idea behind the use of high gluten wheat is solely to compensate for the poor viscoelastic properties of sorghum flour.


Producing this article has been interesting having guidance from experienced co-authors. I believe this article will help provoke some ideas to responsible Governments and businesses to think about sorghum as a viable substitution of wheat.

Nhlanhla Dube Dube
Henan University of Technology

Read the Original

This page is a summary of: Effect of using Zimbabwean Marcia sorghum and high‐gluten flour on composite bread specific volume, Journal of Food Processing and Preservation, March 2021, Wiley,
DOI: 10.1111/jfpp.15367.
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