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September 12, 2025FoodsOpen Access

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

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Authors

MRMelissa Rodríguez-EspañaInstituto Tecnologico de VeracruzCFClaudia Yuritzi Figueroa-HernándezTecnológico Nacional de MéxicoMSMirna Leonor Suárez-QuirozTecnológico Nacional de México

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Implication

Response surface methodology improved loaf volume by 64% in gluten-free bread, indicating enhanced properties.

Key Points

  • The optimized formulation increased specific loaf volume from 1.7 to 2.8 cm3 g-1, enhancing product quality.
  • Crumb firmness decreased from 10.6 to 3.7 N, indicating a softer texture in the gluten-free bread.
  • Egg white, milk powder, and psyllium contribute significantly to forming a gluten-like network for better gas retention.
  • Sensory evaluation averaged a score of 7 on a 9-point scale, indicating high consumer acceptability for texture and flavor.

Cite This Study

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

synapsesocial.com/papers/68d44f7331b076d99fa5688fhttps://doi.org/10.3390/foods14173113
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