University of Khartoum

Utilization of Sorghum MaltAs Bread Flour Corrector

Utilization of Sorghum MaltAs Bread Flour Corrector

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dc.contributor.advisor Babiker Elwasila Mohamed en_US
dc.contributor.author Abbas, Asma Awad Mohamed
dc.date.accessioned 2015-06-14T09:35:20Z
dc.date.available 2015-06-14T09:35:20Z
dc.date.issued 2015-06-14
dc.date.submitted 2015-06-14
dc.identifier.uri http://khartoumspace.uofk.edu/handle/123456789/12016
dc.description 66 Pages
dc.description.abstract The present study was conducted to investigate the effect of adding different levels of germinated sorghum (sorghum malt) to the Canadian wheat flour on alpha-amylase activity and hence bread making. Proximate composition of sorghum before and after germination was determined. The falling number after germination was determined under optimum conditions of temperature (30ºc) and time (72 hour). Four levels (0.04, 0.06, 0.08 and 0.1g) of sorghum malt of the two cultivars were each added to the Canadian wheat flour. The specific volume and sensory evaluation of bread made by the Canadian wheat flour only and the Canadian wheat flour treated with each of the levels investigated was determined. The effect of germination on chemical components of the two sorghum cultivars (faterita and tabat) was determined. The moisture content was observed to increase in both cultivars, however the increase was insignificant. A significant (P<0.01) increase in reducing sugars, total sugars and carbohydrate was seen in both cultivars. Ash and fat contents in both cultivars were significantly decreased (P< 0.01) and the protein was insignificantly decreased. Fiber content decreased significantly (P<0.01) in faterita cultivar, but insignificantly in tabat cultivar. The falling number was decreased from 1220 (tabat) and 663 (faterita) to 62 in both cultivars indicating increased alpha-amylase activity. The four levels, for both cultivars, gave falling numbers ranging from 351sec to 257sec compared to 386sec of the Canadian flour (control), indicating increased alpha-amylase activity, hence the presence of the proper amount of the enzyme following all treatments. The specific volume of bread showed insignificant difference in the bread made, however a significant difference (P<0.01) was observed in the bread made by addition of 0.01g faterita malt. Sensory evaluation showed that there was no significant difference in the bread made by treatment of Canadian wheat flour with different levels of tabat and faterita malts in color, odor, taste, texture and overall acceptability, with exception of 0.04g of tabat malt which gave significant difference (P<0.05) in odor, taste and overall acceptability. Although the treatment of 0.04g sorghum malt did not significantly affect bread specific volume, it provides a good color, taste, odor and texture (tabat) and a good taste and texture (faterita). en_US
dc.publisher University of Khartoum en_US
dc.subject Sorghum Malt ; Bread Flour Corrector en_US
dc.title Utilization of Sorghum MaltAs Bread Flour Corrector en_US
dc.type Thesis en_US
dc.Degree M.Sc en_US
dc.Faculty Agriculture en_US
dc.contributor.faculty Food Science and Technology en_US

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