Gums / Ingredients / Healthy Baking

Sorghum-fortified bread said to boost antioxidants, aid digestion

Researchers from Australia’s Curtin University and Deakin University studied whether they could make a tasty bread product with a slow starch digestion rate and high antioxidants—two constituents that may protect against disease. Grown in arid regions around the world, sorghum is a cereal crop with high antioxidant properties and a low glycemic index.

“Sorghum has a reputation in animal feed industries, and in food in the developing world, for its low digestibility and high polyphenolic antioxidants,” senior research fellow at Curtin’s Centre for Food Science Research Dr. Stuart K. Johnson says. “This can be a problem because it lowers the feed conversion efficiency for animal feed and, if food is in short supply, it can lead to under-nutrition and poor health.”

However, these properties may be beneficial in developed countries where food is in oversupply, as sorghum flour may lower blood glucose and suppress the appetite more. “The sorghum can also provide antioxidants to protect the body from oxidative stress, which can accelerate the progression of chronic diet-related diseases,” he adds.

The properties of the flatbread dough were evaluated by conventional industry methods to see if sorghum interfered with the required dough structure to make good bread.

Clinical studies are now required to evaluate the health effects of sorghum flatbreads, and the first stage will involve post-meal studies in health participants. Additional details are available at


Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.



Image Galleries

Blue Diamond Almonds Facility

Blue Diamond Almond’s new  processing facility in Turlock, CA.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

Table Of Contents Subscribe

School Lunches

Millions of children will soon be returning to school, lunchboxes in hand. What was your favorite lunchbox treat when you were a kid?
View Results Poll Archive


Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!


Facebook IconTwitter IconYoutube IconLinkedIn Icon