Sorghum is a gluten free cereal and forms the staple diet of a majority of the populations living in the semi-arid tropics dough. It is usually consumed in the form of bread made from the grain flour. Dough made with sorghum flour has poor viscoelastic properties compared to wheat dough and mechanical methods for production of sorghum roti are scarce. This study was conducted to elucidate the rheological and thermal properties of sorghum dough to establish its behavior. The temperature and amount of water used for preparation of the dough and the composition of the flour were varied. Wheat, soya and black gram flours were used to prepare the composite doughs. Sensory characteristics of roti made with these dough samples by the traditional method and mechanical compression were studied. The results are presented and their implications are discussed.

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