title: Using white sorghum flour for gluten-free breadmaking.
abstract: Cornstarch/sorghum flour (X₁) ratio, water added (X₂) and amount of hydroxypropyl methylcellulose (HPMC) used (X₃) were varied for making gluten-free bread so as to optimize batter softness (Y₁), specific volume (Y₂) and crumb grain (Y₃). A second-order model was employed to generate a response surface. It was found that the softness of the batter depends significantly on three factors in a linear way. The specific volume (Y₂), in particular, was increased significantly with the increment of X₁ and X₃. The crumb grain (Y₃) depended significantly on three factors, its scores increased with X₁ and decreased with the water added (X₂). Finally, 0.55 cornstarch/sorghum flour ratio, 90% of water added and 3% of HPMC were chosen as the best conditions, considering acceptable levels of specific volume and of crumb grain, and also taking into account the possibility of using the highest proportion of sorghum flour.
authors: Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1° de Mayo 3250, 3000 Santa Fe, Argentina.
authors: Noemí
authors: N
authors: Velázquez
authors: Hugo
authors: H
authors: Sánchez
authors: Carlos
authors: C
authors: Osella
authors: Liliana G
authors: LG
authors: Santiago
mesh_terms: D001939:Bread / Q000032:analysis*; D055050:Diet, Gluten-Free; D005433:Flour / Q000032:analysis*; D005524:Food Technology; D006801:Humans; D065347:Hypromellose Derivatives; D008747:Methylcellulose / Q000031:analogs & derivatives*; D012639:Seeds; D045868:Sorghum; D013213:Starch; D014867:Water
chemical_list: D014867:Water; D065347:Hypromellose Derivatives; D008747:Methylcellulose; D013213:Starch