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

Our study aimed to obtain gluten-free bread from sorghum (Sorghum bicolor (L.) Moench) with applying single cultures of Pediococcus pentosaceus SAP 4.4 (PP), Levilactobacillus brevis SAP 1.4 (LB) and Weissella cibata SAP 8.7 (WC) as sourdoughs. The tested strains reached 108 cfu.g-1 at the end of fermentation process and produced sourdoughs with a pleasant lactic aroma. The most significant influence on the volume, respectively the specific volume of the bread with sorghum flour and the sourdough has its enrichment with sample PP. When conducting an organoleptic analysis, it was found that the appearance, the color of the crust and the medium, the hollowness, the aroma and the chewiness of the product tend to improve. Also, the addition of sourdough improves both the taste and aroma. As the duration of storage increases, the compressibility of the medium decreases in all investigated samples, but with different degrees of intensity.