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

The growing awareness of celiac disease and gluten sensitivities has generated interest in gluten-free products. Whole sorghum (Sorghum bicolor) is an excellent source of nutrients and is gluten-free. However, the absence of gluten makes it technologically challenging to produce leavened products. This research aims to utilize a response surface methodol- ogy to optimize the specific loaf volume and crumb firmness of a whole sorghum-based gluten-free bread formulation, evaluating different...