Abstract:
Effect of three commonly used additives namely Carboxymethylcellulose (CMC), Xanthan gum (XG) and
Sodium Stearoyl Lactylate (SSL) on fermentation and Pasting properties of composite sorghum-wheat flour
was investigated using two different instruments; Rheofermentometer (F3) and Rapid Visco-Analyzer (RVA).
It is clear that inclusion of sorghum flour as partial substitution of wheat flour has a direct negative impact on
dough development measures and nearly all RVA properties of composite flour. Additives were differently
affected the parameters under the investigation whereas Xanthan gum added samples exhibited a much
poor fermentation and pasting properties than the control while the effect of CMC was modest and achieved
reasonable improvement in some parameters. The most pronounced positive change was achieved by SSL
which remarkably improved both fermentation and pasting properties of composite sorghum-wheat flour.
