Sorghum flour was extruded at 110 and 160 °C die temperature with 10, 14 and 18% feed moisture. The effect of extruded sorghum flour incorporation (10%) on physical (moisture, specific volume, crumb cell structure, color and crumb texture) and sensory properties of sorghum–wheat composite bread were evaluated. The extrusion cooking of sorghum flour increased the bread crumb moisture, hardness and redness whereas it decreased its crumb lightness. Extrusion cooking increased the number of cells/cm2, produced smaller average pore size with low pore area fraction and decreased the specific volume in the composite bread and formed denser bread structure. Sensory results indicated that the extrusion cooking reduced the sandy properties of sorghum, improved the sorghum–wheat bread flavor and increased the overall acceptability of sorghum–wheat bread.

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