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Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties
The effects of room temperature water, hot water, and steam tempering methods were investigated on sorghum kernel physical properties, milling, flour, and bread-making properties. Overall tempering condition and tempering moisture content were found to have a significant effect on the physical prope...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393961/ https://www.ncbi.nlm.nih.gov/pubmed/34441724 http://dx.doi.org/10.3390/foods10081947 |
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author | Yoganandan, Mohana Bean, Scott R. Miller-Regan, Rebecca Dogan, Hulya Pulivarthi, Manoj Kumar Siliveru, Kaliramesh |
author_facet | Yoganandan, Mohana Bean, Scott R. Miller-Regan, Rebecca Dogan, Hulya Pulivarthi, Manoj Kumar Siliveru, Kaliramesh |
author_sort | Yoganandan, Mohana |
collection | PubMed |
description | The effects of room temperature water, hot water, and steam tempering methods were investigated on sorghum kernel physical properties, milling, flour, and bread-making properties. Overall tempering condition and tempering moisture content were found to have a significant effect on the physical properties. Milling properties were evaluated using a laboratory-scale roller milling flowsheet consisting of four break rolls and eight reduction rolls. Room temperature tempering (18% moisture for 24 h) led to better separation of bran and endosperm without negatively impacting flour quality characteristics i.e., particle size distribution, flour yield, protein, ash, damaged starch, and moisture content. Bread produced from the flour obtained from milling sorghum kernels tempered with room temperature water (18% m.c for 24 h) and hot water (16% m.c at 60 °C for 18 h) displayed better bread-making properties i.e., high firmness, resilience, volume index, higher number of cells, and thinner cell walls when compared to other tempering conditions. Room temperature water tempering treatment (18% m.c for 24 h) could be a better pretreatment process for milling white sorghum kernels without negatively impacting the flour and bread-making quality characteristics. |
format | Online Article Text |
id | pubmed-8393961 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-83939612021-08-28 Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties Yoganandan, Mohana Bean, Scott R. Miller-Regan, Rebecca Dogan, Hulya Pulivarthi, Manoj Kumar Siliveru, Kaliramesh Foods Article The effects of room temperature water, hot water, and steam tempering methods were investigated on sorghum kernel physical properties, milling, flour, and bread-making properties. Overall tempering condition and tempering moisture content were found to have a significant effect on the physical properties. Milling properties were evaluated using a laboratory-scale roller milling flowsheet consisting of four break rolls and eight reduction rolls. Room temperature tempering (18% moisture for 24 h) led to better separation of bran and endosperm without negatively impacting flour quality characteristics i.e., particle size distribution, flour yield, protein, ash, damaged starch, and moisture content. Bread produced from the flour obtained from milling sorghum kernels tempered with room temperature water (18% m.c for 24 h) and hot water (16% m.c at 60 °C for 18 h) displayed better bread-making properties i.e., high firmness, resilience, volume index, higher number of cells, and thinner cell walls when compared to other tempering conditions. Room temperature water tempering treatment (18% m.c for 24 h) could be a better pretreatment process for milling white sorghum kernels without negatively impacting the flour and bread-making quality characteristics. MDPI 2021-08-21 /pmc/articles/PMC8393961/ /pubmed/34441724 http://dx.doi.org/10.3390/foods10081947 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Yoganandan, Mohana Bean, Scott R. Miller-Regan, Rebecca Dogan, Hulya Pulivarthi, Manoj Kumar Siliveru, Kaliramesh Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties |
title | Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties |
title_full | Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties |
title_fullStr | Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties |
title_full_unstemmed | Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties |
title_short | Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties |
title_sort | effect of tempering conditions on white sorghum milling, flour, and bread properties |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393961/ https://www.ncbi.nlm.nih.gov/pubmed/34441724 http://dx.doi.org/10.3390/foods10081947 |
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