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A satisfactory chemically leavened gluten‐free sorghum bread method was developed by using a blend of 90% commercially milled sorghum flour and 10% rice, tapioca, or potato starch as the “flour.” The most effective starch/hydrocolloid combinations in the formula were potato starch with 4% xanthan, tapioca starch with 3% hydroxypropyl methylcellulose, and rice starch with 3% xanthan. Overall, there was not a significant difference in the quality of loaves made with each starch/hydrocolloid combination. Rapid visco analysis showed that batter viscosity did not have a significant impact on loaf volume index but did affect crumb grain properties. Batters with lower viscosity produced loaves with better crumb grain.
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Akın et al. (2017) studied this question.
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