TY  - JOUR
T1  - Using the Flour of Sorghum from Kazakhstani Varieties in the Production of Wheat Bread
AU - T. Yerbulekova, Moldir AU - I. Iztayev, Auelbek AU - R. Dautkanova, Dina AU - B. Dautkanov, Nurlan AU - O. Toxanbayeva, Botagoz AU - A. Iztaev, Baurzhan 
JO  - Research Journal of Applied Sciences
VL  - 10
IS  - 2
SP  - 63
EP  - 65
PY  - 2015
DA  - 2001/08/19
SN  - 1815-932x
DO  - rjasci.2015.63.65
UR  - https://makhillpublications.co/view-article.php?doi=rjasci.2015.63.65
KW  - Sorghum flour
KW  -nontraditional raw materials
KW  -wheat bread
KW  -control sample
KW  -kneading
AB  - 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.
ER  -