September 12, 2025FoodsOpen Access

Optimization of Gluten-Free Bread Formulation Using Whole Sorghum-Based Flour by Response Surface Methodology

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Response surface methodology improved loaf volume and crumb firmness in gluten-free bread, suggesting sorghum's viability.

The optimized formulation increased specific loaf volume from 1.7 to 2.8 cm3 g-1, enhancing gluten-free bread.
Response surface methodology achieved an R2≥80% fit, validating the effectiveness of the formulation changes.
Egg white and milk powder contribute to gluten-like network formation, crucial for gas retention and volume increase.
Sensory evaluation rated texture and flavor highly, averaging 7 on a 9-point hedonic scale, indicating good consumer acceptance.

Rodríguez-España et al. (2025) studied this question.

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September 12, 2025FoodsOpen Access

View Full Paper

Ask AI

Bookmark

Authors

Response surface methodology improved loaf volume and crumb firmness in gluten-free bread, suggesting sorghum's viability.

The optimized formulation increased specific loaf volume from 1.7 to 2.8 cm3 g-1, enhancing gluten-free bread.
Response surface methodology achieved an R2≥80% fit, validating the effectiveness of the formulation changes.
Egg white and milk powder contribute to gluten-like network formation, crucial for gas retention and volume increase.
Sensory evaluation rated texture and flavor highly, averaging 7 on a 9-point hedonic scale, indicating good consumer acceptance.

Rodríguez-España et al. (2025) studied this question.

View Full Paper

Ask AI

Bookmark