Investigation into the Quality Attributes of Fermented Sourdough for Manufacturing Gluten-Free Bread from Sorghum and Sweet Lupin
| dc.contributor.advisor | Adamu, Zegeye (Asso. Prof.) | |
| dc.contributor.author | Lemlem, Birhane | |
| dc.date.accessioned | 2021-08-18T06:28:19Z | |
| dc.date.accessioned | 2023-11-10T14:58:08Z | |
| dc.date.available | 2021-08-18T06:28:19Z | |
| dc.date.available | 2023-11-10T14:58:08Z | |
| dc.date.issued | 2021-07 | |
| dc.description.abstract | Due to celiac disease, nowadays, gluten-free food products are preferred around the world. This study was conducted to investigate rheological, functional, physical properties, and sourdough gluten-free bread-making potential of composite flour prepared from sorghum and Sweet Lupin. The influence of lupin addition on the quality of dough and final products was analyzed. The formulation of composite flour was obtained from D-optimal mixture design using Design-Expert®, version 6.0.8. All experimental works were conducted using AOAC, 2000 standard methods. According to the findings except for pasting temperature, pasting profiles for control sorghum flour and composites were significantly affected. It was observed that Lupin composite flours affect both rheofermentation and farinographic properties. The functional properties of composite flour dough such as water and oil absorption capacity, swelling, and water solubility indices affected significantly. Furthermore, the results showed that incorporation of lupin changed the textural parameters and leads to higher hardness, cohesiveness, and chewiness. Proximate compositions of developed bread: crude protein, fiber, fat, and total ash were ranged from 11.71 to 23.43%, 6.56 to 11.91%, 4.61 to 6.88%, and 1.51 to 2.5% respectively with a significant difference.In several analyses performed in this study, the bread made from 85% sorghum and 15% lupin provided impressive results.The use of gluten-free grains such as sorghum and sweet lupin flour would greatly enhance the nutritional and sensory qualities of gluten-free bread, increasing their protein content. Therefore, the composite flours could be used for gluten-free food product development and food diversification in countries like Ethiopia where resources are underutilized. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/27693 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Composite flours bread | en_US |
| dc.subject | Gluten-free | en_US |
| dc.subject | Pasting | en_US |
| dc.subject | Rheology | en_US |
| dc.subject | Sorghum | en_US |
| dc.subject | Sourdough | en_US |
| dc.subject | Sweet lupin | en_US |
| dc.subject | Sensory | en_US |
| dc.title | Investigation into the Quality Attributes of Fermented Sourdough for Manufacturing Gluten-Free Bread from Sorghum and Sweet Lupin | en_US |