Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties

The objective of this study was to define quality parameters for sorghum varieties that contribute to bread-making performance of sorghum-enriched breads. Therefore, eight sorghum varieties (milled into whole grain sorghum flour (WGSF) and a flour fraction of <400 μm (RSF)) were analyzed for their chemical, rheological, baking and sensory properties. Results have shown that higher total dietary fiber (TDF) and total polyphenol content (TPC) correlated with a lower RVA peak and final viscosity and with higher Farinograph dough stability and lower dough softening, which in consequence resulted in increased bread volume and decreased bread crumb firmness. Based on these findings, the use of whole grain sorghum flour resulted in higher bread quality than refined flour. The comparison of eight sorghum varieties revealed high differences between them; in particular in terms of sensory properties. Icebergg produced favorable bread volume and crumb firmness and was the most liked in the sensory test, also Arsky and Armorik showed promising results. The variety PR88Y92 was the most disliked one. For future use, selection of sorghum species or variety is an important criterion to obtain favorable final bakery products and high consumer acceptance.