EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

Table 1. Formulation for sorghum flour tortillas.
Ingredient Amount (g)
Sorghum 200.0
Salt 5.0
Xanthan 2.0
Baking Powder 1.5
Water variable
Glycerin 13.5
Vegetable Shortening 23.0
Citric Acid 1.0
Sugar (granulated) 30.0
Monoglycerides 4.5
TOTAL 280.5
The dough was kneaded for 30 seconds and then placed in a sealed container in
order to retain moisture. Being careful to keep the dough in the container, 25 grams of
dough were weighed out and rolled into a smooth ball by hand. Each dough ball was
kept in the sealed container during preparation.
For pressing, a TXA-SS DoughXpress (Perten Instruments, Inc. Springfield, IL
62707) was used with settings of 230 o C and a 6 second press time. Two pieces of
parchment paper were used to avoid sticking. One sheet was placed on the bottom plate
and the dough ball set on top of the paper. The second sheet was then laid on top of the
dough ball and pressed. The tortilla was then placed on a DoughPro griddle (Model
TW1520, Proprocess Corporation, Paramount, CA) set at 350 o F by removing the top
piece of parchment paper, laying the tortilla on the griddle, and removing the second
piece of parchment paper. The tortilla cooked for 30 seconds on each side. The tortilla
was then put on a cooling rack for 2 minutes before being stored in a sealable bag.
Physical and Chemical Measurements
After the tortillas rested in the bags for 4 hours, physical and chemical
measurements were taken. Each measurement was taken in triplicates, with the exception
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