Optimization of Gluten-Free Bread Formulation Using Whole Sorghum-Based Flour by Response Surface Methodology
2025
Melissa Rodríguez-España | Claudia Yuritzi Figueroa-Hernández | Mirna Leonor Suárez-Quiroz | Fátima Canelo-Álvarez | Juan de Dios Figueroa-Cárdenas | Oscar González-Ríos | Patricia Rayas-Duarte | Zorba Josué Hernández-Estrada
The growing awareness of celiac disease and gluten sensitivities has generated interest in gluten-free products. Whole sorghum (Sorghum bicolor) is an excellent source of nutrients and is gluten-free. However, the absence of gluten makes it technologically challenging to produce leavened products. This research aims to utilize a response surface methodology to optimize the specific loaf volume and crumb firmness of a whole sorghum-based gluten-free bread formulation, evaluating different levels of milk powder, egg white, yeast, sugar, psyllium husk powder, xanthan gum, and soy lecithin. The models fit achieved an R2&ge:80%. The optimized formulation increased the specific loaf volume from 1.7 to 2.8 cm3 g&minus:1 and decreased crumb firmness from 10.6 to 3.7 N compared to the initial gluten-free bread formulation (C1). Egg white, milk powder, and psyllium contribute to the formation of a gluten-like network, which enables gas retention, dough expansion, and volume increase. In addition, soy lecithin, among hydrocolloids, enhances dough stability and moisture retention, resulting in a softer crumb. Sensory evaluation indicated good consumer acceptability (average score of 7 on a 9-point hedonic scale), particularly for texture and flavor. These findings suggest that optimal formulation of sorghum achieves both technological and sensory properties, supporting its potential as a viable gluten-free bread alternative.
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