Factors Influencing Zein–Whole Sorghum Flour Dough Formation and Bread Quality

• Published in: Journal of food science 2019-12, Vol.84 (12), p.3522-3534
• Main Authors: Akin, Pervin Ari, Bean, Scott R., Smith, Brennan M., Tilley, Michael
• Format: Article
• Language: English
• Subjects: Additives; Bread; Bread - analysis; Dough; Ethanol; Flour; Flour - analysis; Food Additives - analysis; Food Handling; Food production; gluten‐free; Hydrogen peroxide; Methylcellulose; Quality; Quality Control; Sorghum; Sorghum - chemistry; Starch; Starch - chemistry; Starches; Viscoelasticity; Water levels; Water quality; Wheat; Zein; Zein - analysis
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.14832

Zein is known to able to form viscoelastic dough with wheat‐like properties under certain conditions. Several studies have been conducted to explain the mechanism behind this ability and to improve the functionality and end‐use quality of zein‐based dough systems. However, most of this research has been conducted using zein in combination with isolated starches or high‐starch flours. To investigate the production of additional zein–whole sorghum flour breads, experiments were conducted to determine factors impacting zein–whole sorghum flour dough and bread quality. Optimizing water levels, using defatted zein and/or sorghum flour, and increasing zein content in dough formulas were investigated as initial formulation steps. Of these factors, increasing zein content from 20% to 30% (flour weight basis) had the greatest impact, resulting in stronger zein‐based dough and improved bread quality. Additives and zein treatments shown to impact zein functionality were then investigated for their effect of zein–whole sorghum flour breads. Mixing zein and whole sorghum flour with 0.5% hydrogen peroxide, 5% ethanol, or 3% hydroxypropyl methylcellulose resulted in improved dough strength and bread quality. Breads made from whole white sorghum flour had improved quality compared to zein‐based breads made with black or high‐tannin whole sorghum flour. Practical Application Zein is known to be able to form wheat‐like dough when mixed under the right conditions. Most of the research on zein‐based dough and food products has used high‐starch flours. This project investigated optimizing the production of zein–whole sorghum flour dough and bread as an alternative. Increasing the zein content in the formula and using additives including ethanol and HPMC produced breads from zein–whole sorghum flour that were like those made with zein and pure starch.