Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

This study aims to investigate the potential of white and bronze whole-grain sorghum flour develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, two central point repetitions each, were used effects (WS) or (BS) flours water (W) levels on physical properties, acceptability scores, proximate composition GFB. The WS BS ranged from 50 100% when blended potato starch, W 100 140% (flour weight basis). Independent amount applied, GFB formulations containing well accepted (acceptability scores for appearance, color, odor, texture, flavor overall liking ≥ 6.29 a 10 cm hybrid hedonic scale). No significant differences observed between single composite all evaluated attributes. Moreover, had no effect made BS. Composite prepared 75% also flavor, 7.43 However, increased are required in increase texture acceptability. 50% WS/BS can be classified as source fiber since content is higher than 3 g per g, while high fiber, this component 6 g. research highlights great producing nutrient-dense GFB, which important consumers who choose must adhere GF diet.