Abstract
White sorghum is tasteless with no odor or gluten, allowing people with allergic disorders to eat it, and can be applied to various dishes and used as an ingredient in confectionery as a substitute for wheat. This study reveals the fundamental cooking characteristics of white sorghum powder. Several types of typical cooked foods are examined to identify those preferred by people over a wide age range, and a comparison is made between white sorghum and wheat flour with regard to those qualities. A microscopic comparison was made of the gelatinization characteristics of white sorghum powder and those of flour. The dough and batter for doughnuts, crepes, and fried food were prepared as applications to cooked food, and apparatus measurement and a sensory evaluation were carried out. Deep-fried dough of white sorghum was found to be promising as a low-calorie food material. The batter fried in oil possessed a brittle and light texture, making it suitable for deep-fried dishes and crepes.
