ABSTRACTFive genetically different sorghums were ground and partially substituted for bread and cookie flour in U.S. white pan bread, Egyptian “Balady” bread and sugar cookies. Except for brown sorghum, water absorption, peak time, stability and time to breakdown, decreased as sorghum increased in the formula. Brown sorghum produced a better quality dough and higher bread volume compared to other sorghums. Bread volume decreased with increasing level of sorghum substitution. Crumb and crust color were directly related to sorghum variety and level of substitution. Replacement of bread flour with up to 30 ground sorghum produced acceptable Egyptian “Balady” bread. Spread factor of sugar cookies increased with increasing levels of
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