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THE FUNCTIONALITY OF SORGHUM FLOUR COMPONENTS AS COMPARED TO THOSE OF A WHEAT IN A HIGH RATIO CAKE (LIPIDS, STARCH, WATER SOLUBLES, COMPOSITE)
Abstract
An early objective of this study was to determine if a high ratio cake, normally made with soft wheat flour, could be made from a composite of two Nebraska agricultural products, hard red winter wheat and grain sorghum flours. Initial results indicated that when a composite flour was used, the quality decreased with losses in both volume and crumb quality. This study, therefore, was directed toward identifying the component(s) responsible for these changes. Soft wheat and sorghum flours then were fractionated into their basic components and the sorghum fractions (lipids, water-solubles and starch) used to systematically replace the corresponding wheat fractions in a model high ratio cake system. The sorghum lipids did not display the same functionality as did wheat lipids. The resulting cake had a greatly decreased volume and an inferior crumb structure. It was hypothesized that the low levels of glycolipids found in sorghum, as compared to wheat might explain this apparent lack of functionality. Sorghum water-solubles had no apparent detrimental effects on the volume of the cakes and only a slight decrease in the quality of the crumb. When sorghum starch replaced wheat starch, both the volume and the texture of the resulting cake were markedly inferior. Examination of the baked crumb revealed that most of the sorghum starch still displayed birefringence and therefore was not gelatinized. Replacing sucrose in the sorghum starch formula with dextrose, resulted in a cake with a volume and texture nearly equal to that of the control. Examination of the cake crumb revealed that most of the sorghum starch had lost birefringence, suggesting that the starch had gelatinized. It appeared that the sorghum starch gelatinization temperature had been lowered, permitting the earlier increase in batter viscosity necessary for proper structural development in a high ratio cake.
Subject Area
Food science
Recommended Citation
GLOVER, JUDY MATRAS, "THE FUNCTIONALITY OF SORGHUM FLOUR COMPONENTS AS COMPARED TO THOSE OF A WHEAT IN A HIGH RATIO CAKE (LIPIDS, STARCH, WATER SOLUBLES, COMPOSITE)" (1985). ETD collection for University of Nebraska-Lincoln. AAI8602930.
https://digitalcommons.unl.edu/dissertations/AAI8602930