Food Sci Technol Int. 2014 Jul;20(5):333-9. doi: 10.1177/1082013213488380.
Frybreads were prepared using wheat flour and wheat-sorghum composite flours (refined and whole grain; white, tannin-free and red, tannin-containing) at 0, 25, 50, and 75% sorghum flour. Hardness, volume, specific volume, color, and oil uptake were determined. Frybreads made with refined white, tannin-free sorghum were also evaluated in a sensory panel. Substitution of sorghum flour for wheat flour reduced the volume and increased the darkness of the fried dough pieces compared with wheat flour controls. Oil absorption was unaffected when using white, tannin-free sorghum. When using red, tannin-containing sorghum, oil absorption increased for refined flour and decreased for whole grain flour, suggesting that a component only present in the whole grain tannin-containing Sorghum--perhaps tannins themselves--may decrease oil uptake. Panelists rated frybreads containing up to 50% white, tannin-free sorghum flour as not significantly different from control frybreads made with refined wheat flour.
炸面饼片分别使用小麦粉和小麦-高粱复合粉（精制和全谷物；白、无单宁和红、含单宁），高粱粉的比例为 0、25、50 和 75%。测定了硬度、体积、比体积、颜色和吸油率。用精制白、无单宁高粱制成的炸面饼片也在感官小组中进行了评估。与小麦粉对照相比，用高粱粉替代小麦粉会降低炸面团的体积并增加其黑暗度。使用白、无单宁高粱时，吸油率不受影响。当使用红、含单宁的高粱时，精制面粉的吸油率增加，全谷物面粉的吸油率降低，这表明仅存在于全谷物含单宁高粱中的一种成分——可能是单宁本身——可能会降低吸油率。品尝小组成员认为，含高达 50%白、无单宁高粱粉的炸面饼片与用精制小麦粉制成的对照炸面饼片没有显著差异。
