A A C C   2 0 0 0   A n n u a l   M e e t i n g

Sorghums containing phenols and tannins can be milled to yield brans high in antioxidants as well as dietary fiber. Adding these brans to baked goods can yield products with nutraceutical properties. This study evaluated the effects of white, brown, and black sorghum bran addition on bread quality. Breads were formulated according to AACC method 10-10B, with addition of 10% white, brown, or black sorghum bran. Loaves were evaluated using AACC procedures. Effects of bran addition on doughs were evaluated using the mixograph. Brans were analyzed for dietary fiber using AOAC methods and for tannins (catechin equivalents, C.E.) and phenols using vanillin-HCl and Folin Ciocalteu methods, respectively. Specific volumes for breads with bran were slightly reduced compared to control. Breads with bran were slightly firmer than control, and all breads increased in firmness from 2 to 24 hrs. Dough containing brown sorghum bran had increased water absorption and mixing time. Brown and black sorghum breads were significantly darker than white sorghum or control breads, with appearance similar to rye or whole grain breads. Sensory evaluation showed that the breads were of excellent quality and flavor. Compared to commercial white bread (0.6 g dietary fiber per 25 g slice), 10% white sorghum bran increased dietary fiber by 131% per 25 g slice and added 4.5 mg phenols; brown bran increased fiber by 92% and added 68 mg phenols and 267 mg C.E; black bran added 38 mg phenols and 17 mg C.E. Brown and black sorghum brans added fiber as well as phenols and catechins to breads, yielding products with desirable texture and flavor.