Abstract:
The origins of Sorghum Grain, its morphological structure, chemical composition, flour production and
possible usage as bread component were addressed in this review article. A substantial character to stand
against the severe environmental conditions was made. Sorghum Grain, an important cereal crop for the
maintenance of food security in many regions around the globe whereas it's considered as the fifth most
essential cereal crop worldwide. It is not just nutritionally important; it appears to have a unique functional
characteristic and is potentially the source of high value products. Incorporation of sorghum flour into bread
formula can reduce the caloric intake of developed populations (overconsumption of refined foods) where,
protein deficiency is not an issue. Additionally, the use of sorghum flour in gluten free or composite bread
can give us functional breads containing antioxidants and therefore helpful to relief celiac and tumour
sufferers. Moreover, sorghum based bread making industry has great socio-economic potential for the
populations in tropical areas. However, production of high quality bread from sorghum requires the solute
molecules in the dough mainly starch to have a suitable characteristic for the gas-holding and visco-elastic
properties likely to those of wheat gluten molecules. Specifically, the solute molecules have interaction with
each other and with the water molecules to hold the gas produced by yeast activity, give dough with the
required expansion capacity during fermentation and to set into a firm cellular structure during baking.
To achieve that and to produce sorghum bread with enhanced nutritional and functional properties; much
more research efforts are still needed.
