Agromisa 
Interdev Agroalimentaire  

Use of sorghumflour in bread making

	Type de fiche	Techniques/Technologies
	Date(s) de l’expérience	1991/8/1 - 1991/8/1
	
	Zone géographique	Afrique - Afrique australe; Botzwana; Kweneng District
	Mots clés	PAIN; PANIFICATION; FARINE; BOULANGERIE; SORGHO

	Public(s) cible(s)	Community Bakery project under the Communal First Development Strategy

Contexte
For the broader acceptance of bread in the community, the idea arose that white wheat flour should be substituted by a type of flour that leaves a feeling of being well-fed with the consumer. For that purpose, recipes for nread with Sorghum were collected, fow which purpose Agromisa contributed the following suggestion.
Problématique / Objectifs
Wheat flour can be partially substitutes with other sources of flour, e.g. Sorghum. If 10 % or less of the flour is from non-wheat sources, it will hardly influence baking characteristics. When higher percentages of Sorghum flour are used, leavening may will be impaired. This effect can be counteracted by adding an artificial leavener, such as CSL, or by using more fat. 
Résultats/Eléments chiffrés

Nutritional value of the whole grain of sorghum and wheat:
 values for 100 g
-----------------------------------------------------
                             sorghum                wheat
-----------------------------------------------------
energy (MJ)               1.44                   1.40
protein (g)                10.1                   12.2
limiting amino acid     lysine                lysine
fat (g)                       3.3                    2.3
Ca (mg)                   30                     30
iron (mg)                   6.2                    3.5
thiamin (mg)              0.40                   0.40
niacin                        3.5                    5.0
riboflavin                    0.12                   0.17
carotene (ug)             trace                  trace
ascorbic acid (mg)        0                      0
-----------------------------------------------------

Enseignements
Wheat flour can be replaced, at least partially, by flour from non-wheat cereals or even by cassava flour. Normally, a 10% share of non-wheat flour is acceptable, as it does not change baking characteristics ans taste radically. Higher percentages of sorghum or cassava flour have to be tested locally, for acceptability of the taste and changes in baking quality. Furthermore, one should check wether it is legally possible to sell bread which is not totally based on wheat flour. Use of sorghum flour will reduce niacin and riboflavin content slightly, and increases fat and iron.

Auteur : Rob Witte
Saisie le : 28/02/2001
Fiche validée