@article{MAKHILLRJAS20151029557,
    title = {Using the Flour of Sorghum from Kazakhstani Varieties in the Production of Wheat Bread},
    journal = {Research Journal of Applied Sciences},
    volume = {10},
    number = {2},
    pages = {63-65},
    year = {2015},
    issn = {1815-932x},
    doi = {rjasci.2015.63.65},
    url = {https://makhillpublications.co/view-article.php?issn=1815-932x&doi=rjasci.2015.63.65},
    author = {Moldir,Auelbek,Dina,Nurlan,Botagoz and},
    keywords = {Sorghum flour,nontraditional raw materials,wheat bread,control sample,kneading},
    abstract = {The study presents the results of the research made on baking wheat bread from nontraditional raw materials adding flour from sweet sorghum. An amount of 15% and above reduces the resistance of the dough during kneading and increases its degree of dilution. This reduces the water absorption capacity rate of the flour by 4.0; 5.9; 12.2; compared with control sample. The baking results showed that the bread crust with sorghum flour has much color intense than control sample. As a result, we can see that the bread with 10% sorghum flour by volume on the same level with wheat bread (control sample) when cut we can observe soft crumb condition which is not jammed unlike prototypes with 20% sorghum flour. During the research, we determined the energy value of the bread with addition of sorghum flour in an amount of 10% by the weight of flour and found that the test sample contains 9% more of starch, 1.1% of sucrose than the control sample. Calorie in the prototype is 230 which is 3% less than the control sample.}
    }