International Journal of Life Science and Engineering
Articles Information
International Journal of Life Science and Engineering, Vol.1, No.4, Sep. 2015, Pub. Date: Jun. 30, 2015
Effect of Addition of Different Cereal Flours to Sorghum Flour on Dough Fermentation Pattern and Quality Parameters of Kisra
Pages: 127-131 Views: 2779 Downloads: 1633
Authors
[01] Samah Awad Aljak, Food Research Centre, Khartoum North, Sudan.
[02] Asmahan Azhari Ali, Food Research Centre, Khartoum North, Sudan.
[03] Warda S. Abdelgadir, Food Research Centre, Khartoum North, Sudan.
Abstract
Kisra is fermented sorghum bread which constitutes the staple diet in Sudan. Traditionally the bread is made by utilizing the natural micro flora in sorghum flour. The fermented dough known as Ajean, is prepared Kisra traditionally by mixing sorghum flour with water in a ratio of 1:2 in a round earthenware container called a khumara. A small amount of the previously fermented dough is then added to the mixture to act as a starter.
Keywords
Lactic Acid Bacteria, Fermentation, Composite Flours, Kisra
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