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What is Sourdough Bread with Sorghum Flour Analysis about?

This study investigates the microbial, physicochemical, and sensory properties of sourdough bread made from sorghum flour and a sourdough starter. The results indicate that higher sorghum substitution enhances microbial load and acidity, with the 85:15 sorghum-wheat formulation being the most preferred in sensory evaluations. The findings suggest that incorporating sorghum can improve the quality and acceptance of bread, positioning it as a viable alternative to wheat in Nigeria

Author

Clinton Obichukwu

Language

EN