Evaluation of Functional and Pasting Properties of Wheat–Malted Sorghum Flour Blends

This study investigated the functional and pasting properties of composite flours formulated from wheat flour (WF), malted white sorghum flour (MWSF), and malted red sorghum flour (MRSF) for bread production. A control sample was prepared from 100% commercial wheat flour, while six blends were produced at substitution ratios of 80:20:0, 60:40:0, 80:0:20, 60:0:40, 80:10:10, and 60:20:20 (WF: MWSF: MRSF). Standard analytical methods were employed to evaluate functional and pasting characteristics. Results revealed that water absorption capacity ranged from 1.31 to 1.74 g/g, oil absorption capacity from 0.90 to 1.37 g/g, swelling capacity from 4.74 to 6.52 ml/g, foaming capacity from 17.34 to 22.16%, and gelatinization temperature from 61.02 to 71.02 °C, with values generally increasing with sorghum substitution. Pasting properties showed significant (p < 0.05) variation, with pasting temperature (63.57–68.59 °C), peak viscosity (210.05–250.25 RVU), peak time (5.01–5.49 min), minimum viscosity (95.05–115.08 RVU), final viscosity (190.45–215.08 RVU), and breakdown viscosity (100.05–120.10 RVU). Specific loaf volume ranged from 75.38 to 95.48 cm³/g. Among the blends, the 60% WF:40% MRSF formulation exhibited the most desirable functional and pasting characteristics, suggesting its potential as a suitable alternative for pastry production. The study indicates that flour of high quality can be produced from composite flour of wheat and malted sorghum. The incorporation of malted sorghum flours into wheat flour enhances hydration, foaming, and pasting properties, demonstrating their potential as functional ingredients for bakery applications. These flour substitutions in baked products can alleviate the problem of wheat importation in Nigeria and also promote the utilization of Sorghum and similar underutilized crops, thus enhancing food security.