Sorghum Flour Application in Bread: Technological Challenges and Opportunities.

Ari Akin P, Demirkesen I, Bean SR, Aramouni F, Boyaci IH

Published: 27 August 2022 in Foods (Basel, Switzerland)
Keywords: bread, flatbread, gluten-free, pan bread, sorghum, tortilla
Pubmed ID: 36010465
DOI: 10.3390/foods11162466

Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.