EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

A. B.
Figure 2. A. Baking Powder at 0% (100% Flour Basis); B. Baking Powder at 4% (100%
Flour Basis)
Emulsifiers were found to improve the dough and tortilla quality. Glycerin and
monoglycerides were found to help with the machineability of the dough and rollability
of the tortilla. Both were used at slightly higher levels than usual in order to replace the
functionality of gluten.
No noticeable difference was found with alpha-amylase addition. The enzyme
was diluted (1:10) with sorghum flour for ease of measuring. The dough was allowed to
rest for enzyme activation.
Factors Affecting Taste
Shortening was found to be more effective than oil. Oil seemed to help with
rollability, but the dough handling properties were poor. When shortening levels were at
20% (100% Flour Basis) the dough was oily and the tortilla was hard after cooking. A
level of 11.5% (100% Flour Basis) shortening was found to be optimum.
Salt and citric acid levels were agreeable to flavor. The sugar level, 15% at 100%
Flour Basis, is high for a tortilla formula, but is necessary to mask the bitter taste of
sorghum flour.
Procedure
Mixing the dry ingredients, then adding the shortening and glycerin and mixing,
and finally adding the water produced the best results. The mixing times were shorter
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