Saeed Omer Saeed Hamid, Hong Jing, Zheng Xueling, Khashaba Reham
College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China.
Foods. 2023 Nov 22;12(23):4221. doi: 10.3390/foods12234221.
A Sorghum flour (SF) is a leading and prominent food source for humans in African countries. Recently extensive studies have been conducted on Sorghum bread (SB) or sorghum composite bread (SCB), covering various aspects. However, there are many technical challenges in the formation of SF and sorghum composite flour (SCF) that impact the quality of the bread and fail to meet the consumer's desires and expectations. This review primarily focuses on the characteristics of SF, SCF, SB, and SCB, with discussions encompassing the rheological and morphological properties of the dough, improvement strategies, and bread quality. Moreover, a comprehensive analysis has been conducted to investigate the behavior of SF and SCF along with a discussion of the challenges affecting bread quality and the strategies applied for improvement. The significant demand for nutrients-rich and gluten-free bread indicates that sorghum will become one of the most vital crops worldwide. However, further comprehensive research is highly demanded and necessary for an in-depth understanding of the key features of SF and the resulting bread quality. Such understanding is vital to optimize the utilization of sorghum grain in large-scale bread production.
高粱粉（SF）是非洲国家人类主要的重要食物来源。最近，针对高粱面包（SB）或高粱复合面包（SCB）开展了广泛研究，涵盖多个方面。然而，高粱粉和高粱复合粉（SCF）的形成存在诸多技术挑战，影响面包质量，无法满足消费者的需求和期望。本综述主要聚焦于高粱粉、高粱复合粉、高粱面包和高粱复合面包的特性，讨论内容包括面团的流变学和形态学特性、改良策略以及面包质量。此外，还进行了全面分析，以研究高粱粉和高粱复合粉的特性，并讨论影响面包质量的挑战以及应用的改良策略。对营养丰富且无麸质面包的巨大需求表明，高粱将成为全球最重要的作物之一。然而，为深入了解高粱粉的关键特性以及由此产生的面包质量，还亟需进一步的全面研究。这种了解对于在大规模面包生产中优化高粱谷物的利用至关重要。
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