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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...

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Detalles Bibliográficos
Autores principales: Yoganandan, Mohana, Bean, Scott R., Miller-Regan, Rebecca, Dogan, Hulya, Pulivarthi, Manoj Kumar, Siliveru, Kaliramesh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
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.
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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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