Study on sorghum grain peeling methods and the feasibility of using sorghum flour in bread making

To determine the method of utilization of sorghum in food industry, this project was aimed at finding proper method of peeling and milling of sorghum grain and study on effect of sorghum flour on properties of dough and sensory attributes of bread. Peeling was done by using dry and wet method and fractured grain in final product and the percentage of ash and were measured. In the second step, the mixtures of wheat flour (W) and sorghum flour (S) with the ratio of (W: S) 90:10, 85:15, 80:20 and 50:50 were prepared and then farinography and baking test as well as sensory characteristics were evaluated using Completely Randomized Design (CRD) with replications. The result showed that the wet peeling method was not suitable method for making bakery flour because of mixing the skin and grout of grain and low quality of flour. In dry method, according to minimum grain ash and broken grain as well, the treatment of peeling in toothed vertical cylinder with blowing system and processing time of 360s was selected as a better process. Study on the result of second step based on farinography and baking test shoed that the ratio of 90:10 had not significant (α>5%) effect on produced bread quality, but the ratio of 85:15 led to sifnificant (α>5%) reduction of bread quality; But according to feasibility of 10% replacement of sorghum in bread making, and possibility of improving the quality of bread by using additives and/or by using dough making method and baking method, to produce new product and improve the product variety, it can be recommended to use higher percentage of sorghum flour.