Original scientific paper

https://doi.org/https://doi.org/10.5513/VOCF1218

Baking qualities of Bulgarian sorghum genotypes (Sorghum bicolor L. Moench)

Sonya Doneva ; Agricultural Academy - Sofia, Dobrudzha Agricultural Institute - General Toshevo, Bulgaria
Kalin Slanev ; Agricultural Academy - Sofia, Agricultural Institute - Shumen, Bulgaria

Abstract

This study is part of an extensive scientific programme in Bulgaria focused on using sorghum as an ingredient in low-gluten flours for bread production. The baking qualities of new Bulgarian sorghum varieties and lines were evaluated. A remix method was used in laboratory conditions to bake bread from pure sorghum flour (100%) and composite blends containing 30%, 50%, and 70% sorghum. Pure flour from the Bulgarian common wheat variety, used in the hybrid flours, served as the control. Quantitative and qualitative assessments of the baked bread were carried out, including volume, weight, diameter, height, shape stability coefficient, crust surface and colour, and crumb quality. When considering the rheological properties, sorghum flour produced sticky dough unsuitable for machine processing. The resulting bread had low shape stability, a moist, nonelastic texture, and poor crumb porosity. The crust of the bread from the sorghum varieties and lines produced bread with a heavily cracked crust that were dark in colour. Sensory analysis indicated that sorghum bread had a specific smell, acidity, and astringency, in contrast to the pleasant aroma and taste of wheat bread. The best results were obtained when baking bread from composite flour containing
30% sorghum and 70% wheat. As the proportion of sorghum increased, the quality of the baked bread deteriorated, and the varietal characteristics became more pronounced. Based on the experimental results, conclusions were drawn
about expanding the potential for incorporating sorghum products into the food industry for producing healthy and dietary foods.

Keywords

Baking qualities; Dough; Flour; Sorghum

Hrčak ID:

348322

URI

https://hrcak.srce.hr/348322

Publication date:

27.6.2026.

Article data in other languages: croatian

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