Bruce Hamaker is a food science professor researching ways to increase demand for sorghum in West Africa by developing sorghum bread. Sorghum is easier for West African farmers to grow than wheat, but wheat bread is more popular. Hamaker is working to create a bread with half sorghum flour and half wheat flour. This would boost the sorghum market while lowering the cost of bread. However, sorghum lacks gluten and makes dense bread on its own. Through selective breeding, Hamaker found a sorghum variety that allows 50% substitution. Sensory tests in West Africa must still confirm consumer acceptance before the bread is introduced.
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice Ajjay Kumar Gupta
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice (Rye, Triticale, Millets, Flour, Bread, Cookies, Starches, Sorghum Malt, Sweet Corn, Lager Beer, Sour, Opaque Beer, Dry Milling, Cutting and Flaking, Rolling-Milling, Drying and Cooling,)
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. There are many species of wheat which together make up the genus Triticum the most widely grown is common wheat.
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryzaglaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.
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Wheat Processing, Wheat Milling Process, Processing of Wheat, Wheat and Grain Processing, How Wheat is Processed into Flour, Wheat Processing Methods, Wheat Processing Plant, Organic Wheat Production and Processing, Cereal and Grain Processing, Wheat Processing Line, Rice Processing, Rice Processing Methods, Rice Processing Plants, Rice Processing Equipment, Corn Processing, Processing Maize, Corn Processing Industry, Corn Processing Products, Oats Process, Processing of Oats, Processing Oats Food, Oat Processing Plant, Agro-Processing of Maize and Oats, Barely Processing, Grain Processing, Seed & Grain Processing, Whole Grain Processing, Grain Processing Industry, Processing of Sorghum, Processing and Utilization of Sorghum, Processing of Maize and Sorghum, Wheat, Rice, Corn, Oat, Barley and Sorghum Processing, Grain Sorghum Processing, Cereal Food Processing, Cereal Processing, Cultivation of Grain, Rice, Barely, Oats and Sorghum, Cereal Food Processing Equipment, Small Scale Cereal Processing, Cereals and Cereal Products, Processing Maize Flour and Corn Meal Food Products, How to Process Raw Wheat to Flour, Milling Process of Wheat Flour, Wheat Milling Plant, Whole Wheat Processing, Milling and Processing on Wheat, Processing of Wheat into Flour, Wheat Flour Mill Process, Rolling Milling Process of Wheat, Rice Milling, Rice Milling and Processing, Rice Utilization, Drying Method of Rice, Corn Utilization, Oat Utilization, Rye Processing, Milling Process for Rye, Growing Triticale, Growing Wheat, Cultivation of wheat, X-M Rice Milling Process, Rice Bran Oil, Sweet Corn Processing, Cutting and Flaking, Oat Flour Processing, Rye Flour, Vitamins, Minerals, Sorghum Molt Processing, Production of Sorghum Beer,
Importance, area, production and productivity of cerealsVENKATESH AGRI
India is an agricultural country. They produce 3 classes of crops such as Food crops, Commercial crops & Oil seeds. The main food crops of India are Rice, Wheat, Maize & Barley etc.
Effect of Malting and Fermentation on the Proximate Composition and Sensory P...theijes
Four maize flour samples comprising non-malted non-fermented maize (NMNFZ), non-malted fermented maize (NMFZ), malted non-fermented maize (MNFZ), malted fermented maize (MFZ) flour were blended with African yam bean flour to yield test flours consisting of NMNFZB, NMFZB, MNFZB and MFZB with 16g protein/100g flour each. Native maize flour was used as control. The test flours were used for production of tortilla designated as NMNFZBT, NMFZBT, MNFZBT and MFZBT respectively with NT (native tortilla) as control. Proximate composition and sensory attributes of the tortilla products were evaluated using standard methods. Malting and fermentation resulted in apparent increase in protein content of maize from 11.25g/100g solids (NMNFZ) to 11.67g/100g solids (MFZ). Complementation with African yam bean increased the protein content of the test flours. Crude protein values of the tortilla products ranged from 16.27g/100g solids (NMNFZBT) to 21.68g/100g solids (MFZBT). The MFZBT had the lowest carbohydrate content (59.17g/100g solids) while NMNFZBT had the highest value of 68.87g/100g solids. MFZBT had the highest values of 8.75, 1.35 and 5.77g/100g solids for moisture, fibre and ash contents respectively. NMNFZBT had the highest energy value of 1510.11kJ/100g. The flavour of the tortillas improved significantly (p<0.05) with MFZBT having the highest overall acceptability mean score (8.30±0.20).
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice Ajjay Kumar Gupta
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice (Rye, Triticale, Millets, Flour, Bread, Cookies, Starches, Sorghum Malt, Sweet Corn, Lager Beer, Sour, Opaque Beer, Dry Milling, Cutting and Flaking, Rolling-Milling, Drying and Cooling,)
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. There are many species of wheat which together make up the genus Triticum the most widely grown is common wheat.
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryzaglaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.
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Tags
Wheat Processing, Wheat Milling Process, Processing of Wheat, Wheat and Grain Processing, How Wheat is Processed into Flour, Wheat Processing Methods, Wheat Processing Plant, Organic Wheat Production and Processing, Cereal and Grain Processing, Wheat Processing Line, Rice Processing, Rice Processing Methods, Rice Processing Plants, Rice Processing Equipment, Corn Processing, Processing Maize, Corn Processing Industry, Corn Processing Products, Oats Process, Processing of Oats, Processing Oats Food, Oat Processing Plant, Agro-Processing of Maize and Oats, Barely Processing, Grain Processing, Seed & Grain Processing, Whole Grain Processing, Grain Processing Industry, Processing of Sorghum, Processing and Utilization of Sorghum, Processing of Maize and Sorghum, Wheat, Rice, Corn, Oat, Barley and Sorghum Processing, Grain Sorghum Processing, Cereal Food Processing, Cereal Processing, Cultivation of Grain, Rice, Barely, Oats and Sorghum, Cereal Food Processing Equipment, Small Scale Cereal Processing, Cereals and Cereal Products, Processing Maize Flour and Corn Meal Food Products, How to Process Raw Wheat to Flour, Milling Process of Wheat Flour, Wheat Milling Plant, Whole Wheat Processing, Milling and Processing on Wheat, Processing of Wheat into Flour, Wheat Flour Mill Process, Rolling Milling Process of Wheat, Rice Milling, Rice Milling and Processing, Rice Utilization, Drying Method of Rice, Corn Utilization, Oat Utilization, Rye Processing, Milling Process for Rye, Growing Triticale, Growing Wheat, Cultivation of wheat, X-M Rice Milling Process, Rice Bran Oil, Sweet Corn Processing, Cutting and Flaking, Oat Flour Processing, Rye Flour, Vitamins, Minerals, Sorghum Molt Processing, Production of Sorghum Beer,
Importance, area, production and productivity of cerealsVENKATESH AGRI
India is an agricultural country. They produce 3 classes of crops such as Food crops, Commercial crops & Oil seeds. The main food crops of India are Rice, Wheat, Maize & Barley etc.
Effect of Malting and Fermentation on the Proximate Composition and Sensory P...theijes
Four maize flour samples comprising non-malted non-fermented maize (NMNFZ), non-malted fermented maize (NMFZ), malted non-fermented maize (MNFZ), malted fermented maize (MFZ) flour were blended with African yam bean flour to yield test flours consisting of NMNFZB, NMFZB, MNFZB and MFZB with 16g protein/100g flour each. Native maize flour was used as control. The test flours were used for production of tortilla designated as NMNFZBT, NMFZBT, MNFZBT and MFZBT respectively with NT (native tortilla) as control. Proximate composition and sensory attributes of the tortilla products were evaluated using standard methods. Malting and fermentation resulted in apparent increase in protein content of maize from 11.25g/100g solids (NMNFZ) to 11.67g/100g solids (MFZ). Complementation with African yam bean increased the protein content of the test flours. Crude protein values of the tortilla products ranged from 16.27g/100g solids (NMNFZBT) to 21.68g/100g solids (MFZBT). The MFZBT had the lowest carbohydrate content (59.17g/100g solids) while NMNFZBT had the highest value of 68.87g/100g solids. MFZBT had the highest values of 8.75, 1.35 and 5.77g/100g solids for moisture, fibre and ash contents respectively. NMNFZBT had the highest energy value of 1510.11kJ/100g. The flavour of the tortillas improved significantly (p<0.05) with MFZBT having the highest overall acceptability mean score (8.30±0.20).
Smart Foods: Nutri-cereals for her - The creation of biofortified pearl milletICRISAT
To combat anemia in women and children, scientists developed biofortified pearl millet high in iron and zinc, which has been adopted by Indian farmers. A fine example of the Lab-to-Land approach. India: Every second Indian woman is anemic and one in every five maternal deaths is directly due to anemia*. Pearl millet biofortification opens up the possibility of a cost-effective strategy to beat micronutrient malnutrition in women and children.
Corn Flakes Are Manufacturing Using High Quality MaterialsShanti Foods
Corn flakes is a breakfast cereal products made by mixing corn with minerals and vitamins to make them as healthy using maize starchy and corn grits raw materials.
Production and Sensory Evaluation of Biscuits Using the Composite Flours of A...iosrjce
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) multidisciplinary peer-reviewed Journal with reputable academics and experts as board member. IOSR-JESTFT is designed for the prompt publication of peer-reviewed articles in all areas of subject. The journal articles will be accessed freely online
The complete technology book on dairy & poultry industries with farming a...Ajjay Kumar Gupta
The Complete Technology Book on Dairy & Poultry Industries with Farming and Processing (2nd Revised Edition)
Domesticated animals raised in an agricultural context to provide labour and commodities such as meat, eggs, milk, fur, leather, and wool are generally referred to as livestock. The phrase is sometimes used to refer entirely to animals bred for human consumption, while other times it only refers to farmed ruminants like cattle, sheep, and goats.
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The proposed project is about establishing a Mailsi Flour Mill Plant. The subject project is strongly recommended to be established in the adjoining of the major cities of southern Punjab including Mailsi, Vehari and Kahror Pacca with high wheat production/consumption. The prevalence of such facility would add economic benefits in the country and would number of direct and indirect employment. Moreover features like low cost & less complexity associated with installation of Mailsi flour mill makes it more attractive project as compare to normal sized flourmill. Currently the project is being designed /proposed for major cities with potential wheat production but the same can be proposed for other cities which can fulfill input and logistic requirements of the project
Smart Foods: Nutri-cereals for her - The creation of biofortified pearl milletICRISAT
To combat anemia in women and children, scientists developed biofortified pearl millet high in iron and zinc, which has been adopted by Indian farmers. A fine example of the Lab-to-Land approach. India: Every second Indian woman is anemic and one in every five maternal deaths is directly due to anemia*. Pearl millet biofortification opens up the possibility of a cost-effective strategy to beat micronutrient malnutrition in women and children.
Corn Flakes Are Manufacturing Using High Quality MaterialsShanti Foods
Corn flakes is a breakfast cereal products made by mixing corn with minerals and vitamins to make them as healthy using maize starchy and corn grits raw materials.
Production and Sensory Evaluation of Biscuits Using the Composite Flours of A...iosrjce
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) multidisciplinary peer-reviewed Journal with reputable academics and experts as board member. IOSR-JESTFT is designed for the prompt publication of peer-reviewed articles in all areas of subject. The journal articles will be accessed freely online
The complete technology book on dairy & poultry industries with farming a...Ajjay Kumar Gupta
The Complete Technology Book on Dairy & Poultry Industries with Farming and Processing (2nd Revised Edition)
Domesticated animals raised in an agricultural context to provide labour and commodities such as meat, eggs, milk, fur, leather, and wool are generally referred to as livestock. The phrase is sometimes used to refer entirely to animals bred for human consumption, while other times it only refers to farmed ruminants like cattle, sheep, and goats.
For More Details, Click here: https://www.entrepreneurindia.co/book-details/51/the-complete-technology-book-on-dairy-poultry-industries-with-farming-and-processing-2nd-revised-edition-
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com, info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co, www.niir.org
The proposed project is about establishing a Mailsi Flour Mill Plant. The subject project is strongly recommended to be established in the adjoining of the major cities of southern Punjab including Mailsi, Vehari and Kahror Pacca with high wheat production/consumption. The prevalence of such facility would add economic benefits in the country and would number of direct and indirect employment. Moreover features like low cost & less complexity associated with installation of Mailsi flour mill makes it more attractive project as compare to normal sized flourmill. Currently the project is being designed /proposed for major cities with potential wheat production but the same can be proposed for other cities which can fulfill input and logistic requirements of the project
The “special delivery” truck used for emergency deliveries, kerosene and small bridges .A 1960s vintage van with WI-8-3666 phone number. A big difference from the 10 digits we dial today!The Farmhouse used as the Oehlert Bros. headquarters for 50 years. It was built in 1865 by relatives of the Oehlerts.
It Is Always Essential To Make Use Of The Right Baking Flour For Making Any Specific Items. Read This PPT Further To Know What Are The Four Main Types Of Flour Used In Baking.
Recent studies have shown that at the current rate of growth, by 2050 the human population will have swelled to 9.5 billion. Recent FAO statistics have also shown that we do currently not have enough land set aside for cultivating crops to cope with this population surge.
Sorghum – linking farmer, feed manufacturer, fellow scientists and fowlICRISAT
Traditional sorghum grown in the rainy season is often vulnerable to grain mold attack, making it unfit for human consumption. But with improved sorghum cultivars that are less susceptible to molds, all would not be lost. Also, grain harvested in the rainy season can still fetch a profit from the brewing industry (whiskey), and at a more basic level, from the poultry feed industry, which is growing at a rate of 15-20% per annum.
The Presidential Initiative on Banana Industrial
Development (PIBID) is a pilot project of the government of
the Republic of Uganda On Banana Research.
PIBID’s underlying theory of change is that rural farmers
with access to science-led-processing and value addition
enterprises under patronage of H.E. the President of the
Republic of Uganda will be able to rapidly access profitable
market chains that supply local, regional and international
markets, resulting into increased household incomes.
Harvest conditions: Effects on wheat quality and routes to addressing issues ...Milling and Grain magazine
For the 2013 crop of UK wheat, the weather during planting was poor hence, farmers sowed more spring wheat, but because the weather improved, the final crop quality was average.
Effects of Different Tuber Crop Flours and Melon Seed Meal on the Physicochem...IIJSRJournal
Flours were made from cassava (C), white yam (Y), Irish potato (I), sweet potato (S), they were used to replace 25% of wheat flour, the resulting blends were fortified with either fullfat(F) or defatted(D) melon seed meal (MSM), the blends with constant blend ratio (65:25:10) were coded as follows: WCF, WCD, WIF, WID, WYF, WYD, WSF, WSD and the experimental control was commercial wheat flour (W100:0:0). Biscuits were made with the blends. Standard procedures were used to evaluate the particle size distribution of the flours, proximate composition of the blends and the biscuits as well as the physical and sensory properties of the biscuits. Results revealed that wheat and cassava flours had finer granulation as indicated by the least retention on <0.25mm sieves contrary to higher percent retentions for yam, sweet and Irish potato on the same sieves (<0.250mm). But on higher sieves (>0.50mm), all the flours had minimal retentions except cassava flour (42%). Significant observation was the enhancement of the nutritive value of the blends and biscuits. Moisture, crude protein, crude fat, crude fibre, total ash and carbohydrate contents of the blends varied significantly (p<0.05): 7.70-10.61%, 5.25-12.40%, 1.92-15.15%, 2.87-5.71%, 1.02-3.29% and 59.58-72.43% respectively, and for the various biscuits, the variations were 3.84-4.80%, 6.12-8.74%, 5.27-16.88%, 1.61-2.98%, 2.19-6.52% and 62.76-75.80% for moisture, protein, fat, ash, fibre and carbohydrate respectively. The spread ratio (7.9-9.6) of the modified biscuits were slightly higher especially those with fullfat MSM, also wheat biscuits were harder than the treated. Sensory attributes of the treated biscuits with the exception of 25% Irish potato biscuits, competed favorably with wheat biscuits on all sensory attributes investigated, although wheat biscuits outscored the modified biscuits on all the attributes. Therefore, it was concluded that nutritive biscuits could be successfully prepared from flour blends containing wheat , tuber crop and MSM (fullfat or defatted) without undermining sensory properties associated with conventional biscuits.
1. NEWS 498 Karoline Kastanek
Feature #1 – Sorghum Bread, Final Draft, READY TO EDIT April 28, 2010
LOCATED IN BFC
Move over wheat, bread has new flour - sorghum
Bruce Hamaker makes the most of his time…even if that means sitting down in an airport
for a good long phone chat about the very reason he’s in the airport: work. On his way to Mali in
late February, Hamaker did just that.
Hamaker, a food science professor at Purdue University and director of the Whistler
Center for Carbohydrate Research, studies carbohydrates. In addition, Hamaker serves as
INTSORMIL’s U.S. Coordinator of the West Africa Regional Program.
Hamaker studies bread characteristics and consumption trends in West Africa for
INTSORMIL. Although he claims he is not a prize-winning bread maker, he is perfecting a
bread recipe. Hamaker’s bread recipe is unique compared to most bread. It calls for sorghum
flour.
His current INTSORMIL research focuses on increasing the almost non-existent demand
for West African-grown sorghum. Although sorghum is an easy crop for farmers to grow in West
Africa’s climate, especially in comparison to wheat, it has a barely-there market in Africa
because of consumer preferences.
Hamaker researches ways to substitute sorghum for wheat in foods like couscous and
bread. His overall goal is to create a demand for sorghum in the food products industry for
farmers. Bread is an expensive food in Africa because Africa imports most of its wheat Hamaker
said. Farmers in West Africa need a profitable crop that will bump their production up from
being self-sustaining farmers to commercial, large-scale crop growers. Hamaker’s primary goal
2. in his sorghum bread research is to benefit African sorghum producers. Hamaker said he can
achieve this goal by creating a sorghum bread that tastes and looks similar to the standard wheat
bread out on the market that appeals to the West African consumer. Hamaker’s work also fulfills
some of INTSORMIL’s top objectives: To improve the nutritional quality and taste of sorghum
and millet and to increase the opportunity for farmers to sell sorghum and pearl millet
domestically.
Taste is on the tongue of the beholder. Bread consumption varies in countries and even
whole regions of Africa. Hamaker said bread is eaten by urban dwellers rather than rural village
people. Urban people have a higher income than villagers and can afford to buy bread. The high
price of wheat and the additional cost of importing wheat drive up the cost of bread.
Bread is not a traditional food in Africa. Its origins date back to when England and
France occupied colonies on the continent, thus, people from different regions of Africa have
different preferences. For example, France occupied the Niger, so, the bread served in this
country may resemble a French baguette. In the countries formerly occupied by England, the
bread may have a fluffy texture and taste similar to the bread eaten in England or the United
States.
As Hamaker tries to increase the demand for sorghum in Africa, his bread needs to taste,
look and feel just like its competitor, wheat bread. A few similarities between sorghum and
wheat do exist. Africans have storage problems with both sorghum and wheat. “They can’t use
whole wheat flour because it doesn’t have good shelf life in the hot humidity,” said Hamaker.
Sorghum shares in this same problem, Hamaker said, because much like wheat, it has a bran
layer. This hard, nutritional outer layer must be removed during the milling process.
3. Sorghum flour and wheat flour do have different bread-making properties though. Wheat
bread is often light and airy in texture. Gluten protein gives wheat flour the ability to make light,
airy bread.
When wheat flour is mixed with yeast and water, the gluten protein in the flour gives the
dough a viscoelastic structure or a stretchy composition. “It is this elastic gluten framework
which stretches to contain the expanding leavening gases during rising,” Nebraska Extension
Assistant Sharon Lauterbach and Extension Food Specialist Julie Albrecht said. These leavening
gases or gases created from combining yeast, flour and water, make small air pockets in wheat
bread giving it a porous look after it is baked. Sorghum lacks this essential ingredient in making
bread.
Instead of gluten, sorghum has weaker proteins called analogous proteins. When these
proteins interact with wet yeast, the proteins cannot create a viscoelastic structure stable enough
to give the dough stretchiness. Instead, the dough becomes a sticky pile of glop that when baked,
becomes a dense crumbly cake-like substance.
In attempt to lower the cost of making bread, and more so to boost the sorghum market
for domestic producers in Africa, Hamaker is working to develop a bread that has as much
sorghum as possible. Sorghum bread currently has a blend of sorghum and wheat flour. When
scientists first used conventional sorghum flour, only 15 percent of the flour used could be
sorghum and other the 85 percent of the flour had to be wheat flour. Scientists found that this
ratio of flours would make a “good quality” bread. As a result of Hamaker’s research, the ratio of
flours has changed.
The sorghum bread that Hamaker is producing is a made from a close relative of the
Purdue University-produced variety, Sorghum P721 Opaque. This variety of sorghum contains a
4. stronger protein compared to the conventional sorghum. It allows dough to have some
viscoelastic structure but not enough to use 100 percent sorghum flour. Hamaker can now use a
50:50 ratio of the new sorghum flour and wheat flour.
“Imagine if you could replace half of the wheat flour used to make bread with sorghum
flour…,” Hamaker said.
Half of the cost of bread flour could be returned to the African farmers. According to the
U.S. Department of Agriculture’s Foreign Agriculture Service, Africa consumed 69,950 metric
tons of wheat in 2009. On a large-scale market, those small changes to a recipe can mean
changes in varieties of sorghum for farmers and big changes in demand for sorghum.
As with most all food products, research and development take time. And this project is
no exception.
“Like everything, if you’re trying to change a grain or make a hybrid…it takes time,”
Hamaker said.
In fact, putting sorghum bread onto the market is more complex than most food products.
There are more people to train in this process. “Farmers have to adopt it (new sorghum variety)
and they have to have a good reason for do it,” Hamaker said. INTSORMIL scientists must also
teach millers what type of texture the new sorghum flour should have for good baking qualities.
And finally, the scientists must teach bakers how to develop a quality product using the proper
sorghum/wheat flour ratio.
Changing a raw food product at its most basic level, the seed, is one of the reasons
Haymaker says that INTSORMIL’s influences on Africa’s agriculture in the past 30 years has
been slow. “Things tend to move slowly, but with persistence you see changes,” Hamaker said.
5. When Hamaker joined the INTSORMIL team in 1992, the food laboratories he started
working with were researching breeding techniques. These laboratories conducted tests on
varieties of sorghum to examine the fat and protein content. Today, these same laboratories are
trying to bring the new changes of sorghum production and flour processing to farming
cooperatives and millers.
Hamaker isn’t quite ready to pitch this new sorghum bread to Africa. He is collaborating
with the Food Institute of Technology in Senegal to do sensory tests – taste tests in market places
around West Africa. If the sensory tests prove that consumers in Africa are willing to buy
sorghum bread, scientists will start teaching bakers, millers and farmers how to process and
produce this new form of sorghum. Until then, Hamaker will continue to perfect his sorghum
bread recipe.