Effects of physically modified sorghum flour on the properties of whole sorghum dough

• Dough were prepared with substitution of sorghum flour with modified sorghum flour. • Physically modifications improved thermal stability and anti-aging properties of sorghum flour. • The addition of modified sorghum flour could improve the sorghum dough quality. • Dough with 40% E-SF exhibited optimal dough quality. The gluten-free nature of sorghum confers significant health advantages, but whole sorghum dough suffers from poor processing performance and coarse texture due to the lack of gluten proteins. This study systematically investigated and compared the influences of different alternative amounts of steamed sorghum flours (S-SF), microwaved sorghum flours (M-SF), baked sorghum flours (B-SF), and extruded sorghum flours (E-SF) on the properties of whole sorghum dough. Results indicated that all four physically modified sorghum flours enhanced the thermal stability and anti-aging properties of the sorghum mixed flour, with the effect being particularly noticeable with 40% E-SF. Compared with the sorghum dough without modified sorghum flour, dough with modified sorghum flour exhibited deepened color, increased cohesiveness and springiness, reduced free water content, and enhanced water absorption capacity. The substitution with S-SF, M-SF, and B-SF increased the hardness and gumminess of sorghum dough. Conversely, sorghum dough containing 40% E-SF exhibited appropriate hardness and viscosity, and demonstrated optimal dough quality. Results of this research will provide a theoretical basis and guidance for the research and development of gluten-free sorghum staple foods.