Study of the rheological behaviors of non-tanned wheat / sorghum flour blends from three new varieties grown in Senegal and the development of bread made from mixed flours (wheat / sorghum)

This study was conducted using different mixtures of tannin-free flour from three varieties of sorghum (621A, 621B, 622B) and wheat. These three varieties of sorghum have been approved by the Senegalese Institute for Agricultural Research (ISRA). Parameters such as the Zeleny index, the Hagberg fall time and the baking strength of the different wheat flour mixtures with 20% and 30% incorporation of sorghum flour were determined at the level of the unit. Industrial Biochemistry of the University Faculty of Agricultural Sciences of Gembloux (Belgium). The study showed that a substitution of wheat flour by sorghum flour leads to a decrease in the Zeleny index, amylase activity, flour strength, extensibility and increased fall time and balance between toughness and extensibility. Breadmaking tests using compound flours incorporating 20% ​​of the flours from the different varieties of sorghum were also carried out at the pilot bakery of the Dakar Institute of Food Technology. The breads obtained had a good volume, a good texture of the crumb, crust and a good taste comparable to 100% wheat bread.