Traditional flatbread with sorghum supplementation influences quality attributes of weight, volume, colour and texture

Trials were carried out to assess the effect of white sorghum (WS) and red sorghum (RS) supplementation on the physical attributes of traditional wheat flour (WF) flat bread. Flat breads were prepared with varying amounts of refined WF and (30, 40 and 50% of) commercial wholegrain WS or RS flours and measurements were taken of the physical attributes (weight, volume, colour and texture) of the resulting combinations. Addition of WS and RS flour reduced the weight of the flat bread by 7.42 and 6.72%, respectively, and volume by 21.31 and 16.60%, respectively, compared with the 100% WF flat bread. The addition of WS flour resulted in a significantly harder (0.58%) flat bread compared with the 100% WF flatbread, with 'noticeable' and 'appreciable' ΔE*ab colour differences compared with the 100% WF flat bread. Adding RS flour resulted in comparable flat bread texture, however it produced a 'discernibly' ΔE*ab darker flat bread when compared to the 100% WF flat bread. This work indicates that supplementing WS and RS flour results in lower quality physical attributes in relation to the 100% WF flat bread.