Study rheologic properties of the test and bread made from a mixture of premium wheat flour and sorghum flour

Sorghum grain is a source of a number of valuable components and it is used as an untraditional raw material for the directed enrichment of the nutritional value of bakery products. The aim of the study is to study the rheology properties of dough made from composite mixtures of wheat flour of the highest grade with the addition of sorghum flour. The main objects of research were flour composite mixtures obtained by mixing wheat flour of the highest grade and flour from sorghum grain in a percentage ratio 99:1; 97:3, 95:5, 93:7 and 90:10. The dough of the flour blends were evaluated for the following parameters: the content of wet gluten, gluten quality, alveograph test, appearance of finished product, crumbs, output and volume of bread, as well as the acidity and porosity of crumb. The study of samples of semi-finished products for the rheological properties of the test was carried out on the Chopin alveoconsistograph model NG in the Volga Research Institute of the Russian Academy of Sciences. The study of the rheological properties of the test samples under study showed that sorghum flour changes the structure of the gluten of composite mixtures in the direction of gliadin fractions, since sorghum flour is low in gluten. With the increase in the dosage of flour from grain sorghum flour in composite mixtures increase the elastic properties of gluten, the ratio of wheat flour and sorghum flour in the amount of 95:5, amount of gluten was 28,28 % and IDK: 79 items arrived, when the optimal content of gluten for bread and bakery products is according to the readings IDK: 53-77 units and is considered average(good). The strain energy W has already started to increase at an insignificant ratio of 97:3. The yield and volume of bread also increases. The appearance with the addition of sorghum flour did not change in comparison with the control. Based on the research, it can be argued that the introduction of sorghum flour in the recipe of wheat bread in the amount of 3-5 % improves the organoleptic, rheological and physico-chemical properties of the dough and finished products.