BIO Web of Conferences 17, 00196 (2020) https://doi.org/10.

1051/bioconf/20201700196
FIES 2019

Technology of functional bread using sorghum flour

Olga Temnikova, Elena Rudenko, Galina Mukovnina, and Anna Ruzyanova*
Samara State Technical University, Samara 443100, Russia

Abstract. The production of functional bread is considered in this paper. It is suggested to make bread
using mix of wheat and sorghum flour. Mathematical modeling of experiment in order to calculate the
optimal dosage of sorghum flour in the recipe was carried out. It was established that introduction of
sorghum flour allows decreasing the amount of sugar in the recipes. The determination of physical-chemical
properties of bread samples was conducted. Acidity, wet content and porosity of bread samples were
determined. Obtained bread can be classified as functional because the portion of the bread contains more
than 15 % of magnesium, manganese and silicon daily intake.

1 Introduction Resistant starch is considered is functional ingredient

in [4]. It is noted that resistant starch has the low speed
In the modern world special attention is paid to the of splitting and the low glycemic index. In this way,
quality of food products. According to the several starch is not digested in small intestine. Thus resistant
scientific studies proper nutrition is one of the factors starch is a food fiber. It helps to remove toxic
necessary to maintain people`s health and ensure long compounds from the gastrointestinal tract. Researchers
life. of Orel state agrarian University suggest to use resistant
Functional food is one type of food products that are starch isolated from peas in production of sausages.
considered in modern scientific researches. Functional Several samples containing resistant starch were
food products must contain at least one of the functional obtained. Basing on analysis that was carried out it was
ingredients such as food fiber, vitamins, minerals, revealed that the optimal dosage of pea starch is 4 %. It
polyunsaturated fat acids, probiotics, probiotics and is partly substitute potato starch and allows increasing
sinbiotics. the viscosity of minces meat.
The issue of making functional food products based Great attention is paid to production of functional
on new types of cereals is of particular relevance in breads and pastries containing functional ingredients.
Russia. The reason is that products based on flour and Bakery products obtained according to classical recipes
grains are the base of Russian people nutrition [1]. are often unbalanced in terms of energy and nutritional
values. This is why it is a subject of current interest to
search functional ingredients that allows obtaining
2 Literature review functional bakery products.
According to the work [2] functional product is the one Scientists of Far Eastern Federal University solve this
the portion of which contains no less than 15 % of problem by using biologically active food additive
functional ingredient daily intake. The production of isolated from kelp Fucus evanescens [5]. It was
functional foods is the subject of several modern studies. established that the introduction of this additive has a
This subject is considered by either Russian and foreign positive effect on the bread quality, its organoleptic
scientists. Let us review scientific papers dealing with properties, shape stability and volume.
the production of functional food products. The production of functional foods is a subject of
The scientists of St. Petersburg State University of current interest for Europe and Asia too. It is specially
Trade and Economics consider possibility of making baby noted in [6] that Japanese people are well-known for
food containing functional ingredients isolated from fruits their longevity. Consuming of different functional food
and vegetables [3]. Samples of mashed pears, pumpkins products is one of the possible reasons. Nutrition of
and broccoli were bought for analysis. Ascorbic acid Japanese people is highly balanced. Functional foods
content was determined. It was revealed that ascorbic acid contain fats having a high level of biological activity;
was additionally added to increase nutritional value of compounds that control GI tract, level of cholesterol and
food products. Content of potassium, iron, carotene and that normalize blood pressure.
phenolic compounds was determined. It allowed The design of novel functional food products enriched
identifying brands of mashed fruits and vegetables that with bioactive extracts from holothurians is considered in
suits the best way for making baby food. [7]. The method of holothurians hydrolysis was
developed. Obtained hydrolysates present high antioxidant

*
Corresponding author: [email protected]
© The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0
(http://creativecommons.org/licenses/by/4.0/).
BIO Web of Conferences 17, 00196 (2020) https://doi.org/10.1051/bioconf/20201700196
FIES 2019

and antihypertensive activity. That is why it is suggested 120 ml of water, 4 g of sugar and 5 g of yeast was mixed
to use obtained hydrolysates in production of products for by hands. Fermentation of sourdough was at 30 °C
elderly people. It is noted that consuming of these during 3 hours. Then 105 ml of water, 18 g of vegetable
products allows elderly people having active lifestyle. oil, 30 g of salt, 12 g of sugar and 220 g of wheat flour
The way of making functional bread is studied in this were added to the sourdough. Obtained dough was
research. There are two methods of bread production. fermenting at 30 °C during 1 hour to increase the volume
Direct method allows baking bread after mixing all of by two times. Then the dough was molded and left to
the ingredients. The advantages of this method are speed rise for another 30 minutes at 35 °C. After that bread was
and simplicity. It takes about 3.5 hours to bake bread baked at 180 °C during 40 minutes.
using direct method.
The second method is called method using
3.2 Bread baking experiment mathematical
sourdough. It is a mixture consisting of partially taken
modeling
flour, water, sugar and yeast. This sourdough ferments
for 3 or 4 hours which is why production of bread using After making of control samples it was necessary to
sourdough method takes much longer than using direct model experiment in order to determine the optimal
method. The fermentation time of the sourdough dosage of sorghum flour and sugar in both recipes using
depends on the temperature, consistency, quality and mathematical methods. The studies were carried out
quantity of yeast and the quality of the flour. Both of using method of mathematical planning using Statistica
methods were used in this research. 10.0. Central composite rotatable design was made to
Sorghum flour was used as functional ingredient in assess the impact of selected factors.
this research. It is a type of gluten-free flour. According
to [8] sorghum cereals have high yields in arid climates
and are resistant to frost, which is especially valuable for 3.3 Production of bread samples using mixture
farmers in Russia. of wheat and sorghum flour
In previous studies [9] it was noted that using
Production of bread samples was according to recipes
sorghum flour in production of gluten-free pastries
described in paragraph 3.1. In order to determine the
allows reducing amount of sugar by three times. It is
mass of sorghum flour that should be added to the
explained by the fact that sorghum flour contains sweet
dough, percentage according to the obtained design was
taste carbohydrate compounds. In this regard, it was our calculated from the total mass of wheat flour, after which
great interest to find out whether it is possible to reduce it was subtracted from the total amount. Thus all of the
the containing of sugar in bread, if the wheat flour in the
samples were made using mixture of wheat and sorghum
recipe is partly replaced with sorghum flour. Excessive
flour. The mixture in each sample had a different ratio of
sugar intake negatively affects people's health. In
components.
particular, it increases the risk of developing type 2
While making bread using sourdough sorghum flour
diabetes, slows down the digestion process, and was partially added into sourdough and the rest amount
contributes to the development of caries and weight gain. was added later along with the rest of ingredients.
Therefore the production of low sugar food products is a
subject of current interest.
3.4 Determination of organoleptic properties of
obtained samples
3 Methodology
The assessment of organoleptic properties of obtained
The functional bread production process involves several samples was carried out by potential customers. There
stages. were twenty potential customers. The assessment of
organoleptic properties was carried out according to
3.1 Bread recipe selection and baking of control sensory analysis method according to [11]. Each sample
samples was rated on a five-point scale by five quality indicators
which are shape, crust, aroma, taste, texture. The
Two bread recipes were used in this research according obtained scales were summarized, and the average score
to [10]. Control samples were made using only wheat for each indicator was calculated. The total score was
flour. calculated for each sample. The total score reflects the
Direct method of bread production includes the quality of obtained products. Therefore, it was taken as a
following steps. Dough containing 120 ml of water, 9 g response in order to make fitted response surface.
of vegetable oil, 8 g of sugar, 10 g of salt, 187 g of wheat
flour and 5 g of yeast was mixed by hands. Fermentation
3.5 Result analysis and determination of optimal
of dough was at 30 °C during 2.5 hours. After first and
dosage of sugar and sorghum flour using
second hour the dough was punched down. Then the
response surface
dough was molded and left to rise for another 30 minutes
at 35 °C. After that bread was baked at 180 °C during Two types of response surface were obtained by using
40 minutes. total score of organoleptic properties for each of twenty
Method using sourdough includes the following made samples. Obtained surfaces reflect the dependence
steps. Sourdough containing 180 g of wheat flour, between content of sorghum flour and sugar and the total

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BIO Web of Conferences 17, 00196 (2020) https://doi.org/10.1051/bioconf/20201700196
FIES 2019

score of organoleptic properties. The optimal dosage of whether it is possible to make low sugar bread using
components was determined by using obtained graphs. It sweet taste compounds that are contained in sorghum
was necessary to check the adequacy of regression flour is a subject of interest. Obtained designs are
models using normal probability plot of residuals. presented in table 1 and 2.
Table 1. Design of experiments of bread production using
3.6 Analysis of obtained bread samples direct method
№ of Content of sorghum flour, %
One sample was taken from each batch for analysis. Sugar mass, g
sample of wheat flour content
Each sample, on the one hand, has the best the total 1 1 0
score of organoleptic properties, on the other hand, the 2 1 8
maximum content of sorghum flour and the minimum 3 50 0
content of sugar. 4 50 8
Control and obtained samples were analyzed. 5 9.6 4
Following properties were determined. All analyzes 6 59.6 4
were established according to the Russian technical 7 25 1.7
standards GOSTs. 8 25 9.6
To establish acidity 25 g of bread crumbs and 250 ml 9 25 4
of water were shaken for 2 minutes. After 10 minutes 10 25 4
mixture was shaken for another 2 minutes. After another
8 minutes obtained mixture was filtered. 50 ml of filtrate Table 2. Design of experiments of bread production using
and 2-3 drops of phenolphthalein were placed in the sourdough
glass conical flask. The content of flask was titrated № of Content of sorghum flour, %
using solution of KOH. Concentration of KOH solution Sugar mass, g
sample of wheat flour content
was 0.1 mol/dm3. 1 1 0
Moisture content was established using 2 1 12
thermogravimetric method. The milled 5 g sample was 3 50 0
dried at 130 °C for 40 minutes at the drying cabinet 4 50 12
AKROS 4610. 5 9.7 6
The porosity was examined using the Zhuravlev 6 59.6 6
device consisting of a cylinder of known volume with a 7 25 2.5
sharpened end. By using this cylinder bread was 8 25 14.5
excavated. The porosity was determined by the ratio of 9 25 6
the cylinder volume and the mass of the obtained 10 25 6
excavation.
Content of minerals in analyzed samples was Thereby according to these designs it was necessary
calculated using reference data given in [12]. It allowed to make 10 samples of bread using direct method and to
revealing whether obtained bread samples can be make 10 samples of bread using sourdough. Production
classified as functional bread. of bread was according to recipes described in
paragraph 3.1.
In order to maintain evaluation of organoleptic
4 Results properties of obtained samples each of twenty members
of the commission filled out a questionnaire. Every
Research of making functional bread was carried out in sample was evaluated on a five-point scale by five
Food Production Technologies Department of Samara quality indicators. Earned scales were averaged. Thus we
State Technical University. First of all control samples calculated average organoleptic quality score for every
of bread using 100 % of wheat flour were made. sample. These scores were used as the response during
Obtained control samples were rated as quality. Potential making response surface in Statistica 10.0. Obtained
customers noted that control samples had pleasant taste surfaces are presented on fig. 1 and 2.
and aroma. It was also noted that control samples of The adequacy of the equations describing the
bread kept their shape well during deformation. Based obtained models can be verified using normal probability
on this, it was concluded that high quality bread can be plot of residuals presented on fig. 3 and 4. The normal
made according to these recipes. distribution of residues confirms that obtained models
Using Statistica 10.0 two types of design were made. are adequate. There for they can be used to optimize the
The first central composite rotatable design was made recipes of functional bread.
for production of bread using direct method and the The analysis of obtained response surfaces allows
second one was made for production of bread using drawing following conclusions. The introduction of
sourdough. The application of Statistica 10.0 allows sorghum flour in bread recipe allows decreasing the
getting a design of experiments. The implementation of amount of sugar without loss of taste and quality. The
designed experiments allows determining best values of optimal dosage of sorghum flour is 20–30 % of total
factors that ensure the highest quality of production. In wheat flour content.
this case the first factor is content of sorghum flour; the
second one is mass of sugar. The determination of

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BIO Web of Conferences 17, 00196 (2020) https://doi.org/10.1051/bioconf/20201700196
FIES 2019

Fitted Surface; Variable: Average score Fitted Surface; Variable: Average score
2 factors, 1 Blocks, 10 Runs; MS Residual=,767659 2 factors, 1 Blocks, 10 Runs; MS Residual=3,834504
DV: Average score DV: Average score

26
26
24
24
22 22
20 20
18 18
Average score

Average s core
16 16
14
14
12
12
10
10 8
8 6
10 4 > 24
16
8 70 > 24 70
14
< 23
60 60
6 50 < 24 12 < 21
50 10
4 40
Su 40
ga
r, g
30 < 22 So 30
8 < 19
rgh 6
2 20 m,
%
um r, g
hu < 20 20 4 ga < 17
0 10 org ,% Su
0 S 10 2
-2 -10
< 18 0 0 < 15
-2
< 16 -10 < 13
< 14 < 11
< 12 < 9

Fig. 1. Response surface using direct method Fig. 2. Response surface using sourdough

Normal Prob. Plot; Raw Residuals Normal Prob. Plot; Raw Residuals
2 factors, 1 Blocks, 10 Runs; MS Residual=,767659 2 factors, 1 Blocks, 10 Runs; MS Residual=3,834504
DV: Average score DV: Average score
3,0 3,0

2,5 2,5
,99 ,99
2,0 2,0
,95 ,95
1,5 1,5
Expected Normal Value
Expected Normal Value

1,0 1,0
,75 ,75
0,5 0,5
,55 ,55
0,0 0,0
,35 -0,5 ,35
-0,5

-1,0 ,15 -1,0 ,15

-1,5 -1,5
,05 ,05
-2,0 -2,0
,01 ,01
-2,5 -2,5

-3,0 -3,0
-2,0 -1,5 -1,0 -0,5 0,0 0,5 1,0 -2,0 -1,5 -1,0 -0,5 0,0 0,5 1,0 1,5 2,0 2,5 3,0 3,5

Residual Residual

Fig. 3. Normal probability plot (direct method) Fig. 4. Normal probability plot (method using sourdough)

Samples №7 from both bathes of bread were selected It is important to take into consideration the fact that
in order to determine physical-chemical properties. content of minerals in sorghum flour is higher that
These samples have, on the one hand, the highest content content of mineral in wheat flour. The reason is sorghum
of sorghum flour and, on the other hand, have the lowest flour is a whole meal type of flour. Due to the presence
content of sugar. Besides, they were highly rated by of grain shells particles, the content of several minerals
potential customers. These samples has average increases. A comparative analysis of the content of
organoleptic quality score 24.1 and 24.7 from 25 points. micro- and macronutrients in wheat and sorghum flour is
Acidity, wet content and porosity of these samples presented in table 4.
were analyzed. The obtained data were compared with Table 4. Nutrition content in 100 g of flour
the results of control samples analysis. The results of
conducted analysis are presented in table 3. Sorghum flour Wheat flour
Mineral
The calculation of the mineral content in the samples content content
was carried out in order to determine whether obtained Micronutrients
Fe 4.41 mg 5.37 mg
bread samples can be classified as functional. According
Mn 4.459 mg 3.406 mg
to [12] bread portion is 50 g which is why further
Cu 390 mcg 426 mcg
calculations are carried out on 50 g of bread. Zn 2.17 mg 3.46 mg
Table 3. Determination of physical-chemical properties of brad Macronutrients
samples K 246 mg 435 mg
Ca 99 mg 34 mg
Acidity, Wet
Sample Porosity, % Mg 127 mg 90 mg
deg. content, %
Si 48 mg 32 mg
Direct method of production
Na 28 mg 2 mg
Test sample 1.2 42 75
S 98 mg 107 mg
Control sample 1.2 43 78
P 298 mg 402 mg
Method of production using sourdough
Test sample 2.4 43 80
Control sample 2.4 43 84

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BIO Web of Conferences 17, 00196 (2020) https://doi.org/10.1051/bioconf/20201700196
FIES 2019

As it is noted in table 4, the content of minerals in

sorghum flour exceeds the content in wheat flour by
indicators of content of manganese, calcium, References
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The calculation of minerals content in obtained M.P. Kuzybayeva, A.A. Khmel, Nutrition problems
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obtained samples contain more than 15 % of daily intake
of magnesium, manganese and silicon. Therefore 2. P. Dudeja, R.K. Gupta, Nutraceuticals, Food Safety
obtained bread samples can be classifies as functional in the 21st Cent., 491 (2017)
food products. 3. I.E. Starostina, E.S. Belokurova, Products of fruits
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As a result of the presented research the following 4. L.S. Kolesnik, Dietary boiled sausages with the
conclusions may be drawn. Introduction of 20–30 % of functional component – resistant starch, Boil. in
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the determination of physical-chemical properties of functional bakery products, Bull. of the Pacific State
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novel functional food products enriched with
the immune system, participates in the formation of nails
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Magnesium regulates heart rhythm, is involved in
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