Effect of incorporation of sorghum flour to wheat flour on chemical, rheological and bread characteristics

Sorghum flours (quality grades-25 and 15% perishing) were incroporated into wheat flour at 5,10,15 and 20% levels. The water absorption of flour blends and dough strength decreased with the increase in the level of sorghum flour. The bread volume decreased with increasing level of sorghum substitution. The crumb colour changed from creamish white to dull brown and a gradual hardening of crumb texture was observed as the addition of sorghum increased. Replacement of wheat flour upto 15 and 10% with 75 and 85% extraction rate sorghum flours, respectively produced acceptable breads.