Incorporation of Different Additives into Composite Sorghum-Wheat Flour: Effect on Rheofermentation and Pasting Properties

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.