Abstract: The study presents the results of the research made on baking wheat bread from nontraditional raw materials adding flour from sweet sorghum. An amount of 15% and above reduces the resistance of the dough during kneading and increases its degree of dilution. This reduces the water absorption capacity rate of the flour by 4.0; 5.9; 12.2; compared with control sample. The baking results showed that the bread crust with sorghum flour has much color intense than control sample. As a result, we can see that the bread with 10% sorghum flour by volume on the same level with wheat bread (control sample) when cut we can observe soft crumb condition which is not jammed unlike prototypes with 20% sorghum flour. During the research, we determined the energy value of the bread with addition of sorghum flour in an amount of 10% by the weight of flour and found that the test sample contains 9% more of starch, 1.1% of sucrose than the control sample. Calorie in the prototype is 230 which is 3% less than the control sample.
Moldir T. Yerbulekova, Auelbek I. Iztayev, Dina R. Dautkanova, Nurlan B. Dautkanov, Botagoz O. Toxanbayeva and Baurzhan A. Iztaev, 2015. Using the Flour of Sorghum from Kazakhstani Varieties in the Production of Wheat Bread. Research Journal of Applied Sciences, 10: 63-65.