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October 12, 2025Food Science and Applied BiotechnologyOpen Access

Sorghum flour in breadmaking: opportunities for sorghum sourdough, gluten-free bread quality and shelf life

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Authors

RCRosen ChochkovAAAngel AngelovАKА. Krasteva

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Overview

This study examines sourdough made from sorghum in gluten-free bread, highlighting flavor and shelf life improvements.

Key Points

  • Sorghum flour enhances gluten-free bread quality through sourdough fermentation with selected cultures.
  • The fermentation process reached 108 cfu.g-1, producing pleasantly aromatic sourdoughs.
  • Improved characteristics were noted in appearance, aroma, and chewiness due to sourdough addition.
  • Storage duration notably affects the compressibility and overall quality of gluten-free bread.

Cite This Study

Chochkov et al. (2025) studied this question.

synapsesocial.com/papers/68ebabe3155248a327effbd3https://doi.org/10.30721/fsab2025.v8.i2.522
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Also Consider

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  1. 1Optimization of Gluten-Free Bread Formulation Using Whole Sorghum-Based Flour by Response Surface Methodology2025 · 6 citations
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  4. 4Impact of Sourdoughs, Enzymes, and Their Combinations on Gluten-Based Bread Quality2025
  5. 5Nutritional and Physicochemical Attributes of Sourdough Breads Fermented with a Novel Pediococcus acidilactici ORE 5 Strain2025