Sorghum flour in breadmaking: opportunities for sorghum sourdough, gluten-free bread quality and shelf life Sorghum flour in breadmaking …
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Abstract
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.
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References
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AACC International. AACC. Approved Methods of Analysis (Eleventh Edition). AACC International: St. Paul, MN, 2010, USA.
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Adzqia F., Suwonsichon S., Thongngam M. Effects of white sorghum flour levels on physicochemical and sensory characteristics of gluten-free bread. Foods, 2023, 12(22): 4113. https://doi.org/10.3390/foods12224113
Agagündüz D., Yılmaz B., ¸Sahin T.O., Güneşliol B.E., Ayten S., Russo P., Spano G., Rocha J.M., Bartkiene E., Özogul F. Dairy lactic acid bacteria and their potential function in dietetics: The food-gut-health axis. Foods, 2021, 10(12): 3099. https://doi.org/10.3390/foods10123099
Ahmed J., Thomas L. Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/β-glucan composite doughs. LWT Food Science and Technology, 2017, 87(1): 443-449. https://doi.org/10.1016/j.lwt.2017.09.017
Angelov A.I., Karadjov G.I., Roshkova Z.G. Strains selection of baker's yeast with improved technological properties. Food Research International, 1996, 29(3-4): 235-239. https://doi.org/10.1016/0963-9969(96)00030-0
Ari Akin P., Demirkesen I., Bean S.R., Aramouni F., Boyaci I.H. Sorghum flour application in bread: technological challenges and opportunities. Foods, 2022, 11(16): 2466. https://doi.org/10.3390/foods11162466
Awika J.M., Rooney L.W. Sorghum phytochemicals and their potential impact on human health. Phytochemistry, 2004, 65(9): 1199-1221. https://doi.org/10.1016/j.phytochem.2004.04.001
Cappa C., Lucisano M., Raineri A., Fongaro L., Foschino R., Mariotti M. Gluten-free bread: Influence of sourdough and compressed yeast on proofing and baking properties. Foods, 2016, 5(4): 69. https://doi.org/10.3390/foods5040069
Chochkov R. Travaux pratiques de technologie du pain. Academic Publishing House of UFT, Plovdiv. 2016, 256 p., ISBN 978-954-24-0242-8. [In France]
Chochkov R., Savova-Stoyanova D., Papageorgiou M., Rocha J.M., Gotcheva V., Angelov A. Effects of teff-based sourdoughs on dough rheology and gluten-free bread quality. Foods, 2022, 11(7): 1012. https://doi.org/10.3390/foods11071012
Coulibaly W.H., Bouatenin K.M.J.P., Boli Z.B.I.A., Alfred K.K., Bi Y.C.T., N’Sa K.M.C., Cot M., Djameh C., Djè K.M. Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d’Ivoire. Current Research in Food Science, 2020, 3(6): 195-200. https://doi.org/ 10.1016/j.crfs.2020.06.001
Crockett R., Ie P., Vodovotz, Y. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten -free dough? Journal of Food Science, 2011, 76(3): E274–E282. https://doi.org/10.1111/j.1750-3841.2011.02088.x
Di Cagno R., de Angelis M., Lavermicocca P., de Vincenzi M., Giovannini C., Faccia M., Gobbetti M. Proteolysis by sourdough lactic acid bacteria: Effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance. Applied and Environmental Microbiology, 2002, 68(2): 623-633. https://doi.org/10.1128/AEM.68.2.623-633.2002
Dykes L., Rooney L.W. Phenolic compounds in cereal grains and their health benefits. Cereal Foods World, 2007, 52(3), 105-111. https://10.1094/CFW-52-3-0105
Gale S., Schwab C., Dal Bello F., Coffey A., Gänzle M.G., Arendt E.K. Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread, International Journal of Food Microbiology, 2012, 155(3), 105-112. https://doi.org/10.1016/j.ijfoodmicro.2012.01.009.
Ho L., Aziah A.N. Dough mixing and thermal properties including the pasting profiles of composite flour blends with added hydrocolloids. International Food Research Journal, 2013, 20(2), 911-918. https://10.13140/2.1.2195.5203
Jafari M., A. Koocheki, E. Milani, Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough, Journal of Cereal Science, 2017, 77(9), 49-57. https://doi.org/10.1016/j.jcs.2017.07.011
Khating K.P., G.B. Kenghe, V.M. Ingale, S.D. Shelar, Effect of blending sorghum flour on dough rheology of wheat bread, International Journal of Agricultural Engineering. 2014, 7(5), 117-124.
Lazaridou A., Duta D., Papageorgiou M., Belc N., Biliaderis C. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 2007, 79(3), 1033–1047. https://doi.org/10.1016/j.jfoodeng.2006.03.032
Matos M.E., Rosell C.M. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance. Journal of the Science of Food and Agriculture, 2015, 95(4), 653-661. https://10.1002/jsfa.6732
Moore M.M., Heinbockel M., Dockery P., Ulmer H.M., Arendt E.K. Network formation in gluten-free bread with application of transglutaminase. Cereal Chemistry, 2006, 83(1), 28-36. http://doi.org/10.1094/CC-83-0028
Moore M.M., Juga B., Schober T.J., Arendt E.K. Effect of lactic acid bacteria on properties of gluten-free sourdoughs, batters, and quality and ultrastructure of gluten-free bread. Cereal Chemistry, 2007, 84(4), 357-364. https://doi.org/10.1094/CCHEM-84-4-0357
Moroni A.V., dal Bello F., Arendt E.K. Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue? Food Microbiology, 2009, 26(7), 676-684. https://doi.org/10.1016/j.fm.2009.07.001
Ngemakwe P.H., le Roes-Hill M., Jideani V.A. Advances in gluten-free bread technology. Food Science and Technology International, 21(4): 256-276. https://doi.org/10.1177/1082013214531425
Ogunsakin O.A, Banwo K., Ogunremi O.R., Sanni A.I. Microbiological and physicochemical properties of sourdough bread from sorghum flour, International Food Research Journal, 2015, 22(6): 2610-2618. Available at: http://ifrj.upm.edu.my/22%20(06)%202015/(48).pdf
Olojede A.O., Sanni A.I., Banwo K. Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread. LWT Food Science and Technology, 2020, 118(1): 108769. https://doi.org/10.1016/j.lwt.2019.108769
Onyango C., Mutungi C., Unbehend G., Lindhauer M.G. Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch. LWT-Food Science and Technology, 2011, 44(3): 687-693. https://doi.org/10.1016/j.lwt.2010.08.019
Ozkoc S.O., Sumnu G., Sahin S. The effects of gums on macro and microstructure of breads baked in different ovens. Food Hydrocolloids, 2009, 23(8): 2182-2189. https://10.1016/j.foodhyd.2009.04.003
Petkova M., Stefanova P., Gotcheva V., Kuzmanova I., Angelov A. Microbiological and physicochemical characterization of traditional Bulgarian sourdoughs and screening of lactic acid bacteria for amylolytic activity. Journal of Chemical Technology and Metallurgy, 2020, 55(4): 921-934. Available at: https://journal.uctm.edu/node/j2020-5/1_20-61_p921-934.pdf
Petkova M., Stefanova P., Gotcheva V., Angelov A. Isolation and characterisation of lactic acid bacteria and yeasts from typical Bulgarian sourdoughs. Microorganisms, 2021, 9(7): 1346. https://doi.org/10.3390/microorganisms9071346
Rosell C., Rojas J., De Barber C.B. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 2001, 15(1): 75-81. https://10.1016/S0268-005X(00)00054-0
Rumler R., Schönlechner R. Effect of sorghum on rheology and final quality of western style breads: A literature review. Foods, 2021, 10(6): 1392. https://doi.org/10.3390/foods10061392
Salim-ur-Rehman Ahmad M., Bhatti I., Shafique R., Mueen-ud-Din G., Murtaza M. Effect of pearling on physico-chemical, rheological characteristics and phytate content of wheat-sorghum flour. Pakistan Journal of Botany, 2006, 38(3): 711-719.
Shittu T.A., Aminu R.A., Abulude E.O. Functional effects of xanthan gum on composite cassava-wheat dough and bread. Food Hydrocolloids, 2009, 23(8): 2254-2260. https://10.1016/j.foodhyd.2009.05.016
Sibanda T., Ncube N. Ngoromani. Rheological properties and bread making quality of white grain sorghum-wheat flour composites. International Journal of Food Science and Nutrition Engineering, 2015, 5(4): 176-182. https://doi.org/10.5923/j.food.20150504.03
Sun L., Li X., Zhang Y., Yang W., Ma G., Ma N., Hu Q., Pei F. A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread. Food Control, 2020, 109(3): 106914. https://doi.org/10.1016/j.foodcont.2019.106914
Teleky B.E., Martau G.A., Vodnar D.C. Physicochemical effects of Lactobacillus plantarum and Lactobacillus casei cocultures on soy-wheat flour dough fermentation. Foods, 2020, 9(12): 1894. https://doi.org/10.3390/foods9121894
Turksoy S., Mustafa G., Nihal G. Effect of sourdough addition on gluten-free sorghum bread fortified with plant-based protein and dietary fiber: Functional, textural, and structural properties. Cereal chemistry, 2023, 101(3): 518-529. https://doi.org/10.1002/cche.10752
Velázquez N., Sánchez H., Osella C., Santiago L.G. Using white sorghum flour for gluten-free breadmaking. International Journal of Food Sciences and Nutrition, 2012, 63(4): 491-497. https://doi.org/10.3109/09637486.2011.636734
AACC International. AACC. Approved Methods of Analysis (Eleventh Edition). AACC International: St. Paul, MN, 2010, USA.
Adepehin J.O.V.N., Enujiugha A.A., Badejo G.M., Young D.A. Odeny D.M. Physicochemical and sensory attributes of gluten-free sourdough breads produced from underutilised African cereal flours and flour blends. International journal of food science and technologies, 2022, 58(1): 493-501. https://doi.org/10.1111/ijfs.16094
Adzqia F., Suwonsichon S., Thongngam M. Effects of white sorghum flour levels on physicochemical and sensory characteristics of gluten-free bread. Foods, 2023, 12(22): 4113. https://doi.org/10.3390/foods12224113
Agagündüz D., Yılmaz B., ¸Sahin T.O., Güneşliol B.E., Ayten S., Russo P., Spano G., Rocha J.M., Bartkiene E., Özogul F. Dairy lactic acid bacteria and their potential function in dietetics: The food-gut-health axis. Foods, 2021, 10(12): 3099. https://doi.org/10.3390/foods10123099
Ahmed J., Thomas L. Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/β-glucan composite doughs. LWT Food Science and Technology, 2017, 87(1): 443-449. https://doi.org/10.1016/j.lwt.2017.09.017
Angelov A.I., Karadjov G.I., Roshkova Z.G. Strains selection of baker's yeast with improved technological properties. Food Research International, 1996, 29(3-4): 235-239. https://doi.org/10.1016/0963-9969(96)00030-0
Ari Akin P., Demirkesen I., Bean S.R., Aramouni F., Boyaci I.H. Sorghum flour application in bread: technological challenges and opportunities. Foods, 2022, 11(16): 2466. https://doi.org/10.3390/foods11162466
Awika J.M., Rooney L.W. Sorghum phytochemicals and their potential impact on human health. Phytochemistry, 2004, 65(9): 1199-1221. https://doi.org/10.1016/j.phytochem.2004.04.001
Cappa C., Lucisano M., Raineri A., Fongaro L., Foschino R., Mariotti M. Gluten-free bread: Influence of sourdough and compressed yeast on proofing and baking properties. Foods, 2016, 5(4): 69. https://doi.org/10.3390/foods5040069
Chochkov R. Travaux pratiques de technologie du pain. Academic Publishing House of UFT, Plovdiv. 2016, 256 p., ISBN 978-954-24-0242-8. [In France]
Chochkov R., Savova-Stoyanova D., Papageorgiou M., Rocha J.M., Gotcheva V., Angelov A. Effects of teff-based sourdoughs on dough rheology and gluten-free bread quality. Foods, 2022, 11(7): 1012. https://doi.org/10.3390/foods11071012
Coulibaly W.H., Bouatenin K.M.J.P., Boli Z.B.I.A., Alfred K.K., Bi Y.C.T., N’Sa K.M.C., Cot M., Djameh C., Djè K.M. Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d’Ivoire. Current Research in Food Science, 2020, 3(6): 195-200. https://doi.org/ 10.1016/j.crfs.2020.06.001
Crockett R., Ie P., Vodovotz, Y. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten -free dough? Journal of Food Science, 2011, 76(3): E274–E282. https://doi.org/10.1111/j.1750-3841.2011.02088.x
Di Cagno R., de Angelis M., Lavermicocca P., de Vincenzi M., Giovannini C., Faccia M., Gobbetti M. Proteolysis by sourdough lactic acid bacteria: Effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance. Applied and Environmental Microbiology, 2002, 68(2): 623-633. https://doi.org/10.1128/AEM.68.2.623-633.2002
Dykes L., Rooney L.W. Phenolic compounds in cereal grains and their health benefits. Cereal Foods World, 2007, 52(3), 105-111. https://10.1094/CFW-52-3-0105
Gale S., Schwab C., Dal Bello F., Coffey A., Gänzle M.G., Arendt E.K. Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread, International Journal of Food Microbiology, 2012, 155(3), 105-112. https://doi.org/10.1016/j.ijfoodmicro.2012.01.009.
Ho L., Aziah A.N. Dough mixing and thermal properties including the pasting profiles of composite flour blends with added hydrocolloids. International Food Research Journal, 2013, 20(2), 911-918. https://10.13140/2.1.2195.5203
Jafari M., A. Koocheki, E. Milani, Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough, Journal of Cereal Science, 2017, 77(9), 49-57. https://doi.org/10.1016/j.jcs.2017.07.011
Khating K.P., G.B. Kenghe, V.M. Ingale, S.D. Shelar, Effect of blending sorghum flour on dough rheology of wheat bread, International Journal of Agricultural Engineering. 2014, 7(5), 117-124.
Lazaridou A., Duta D., Papageorgiou M., Belc N., Biliaderis C. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 2007, 79(3), 1033–1047. https://doi.org/10.1016/j.jfoodeng.2006.03.032
Matos M.E., Rosell C.M. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance. Journal of the Science of Food and Agriculture, 2015, 95(4), 653-661. https://10.1002/jsfa.6732
Moore M.M., Heinbockel M., Dockery P., Ulmer H.M., Arendt E.K. Network formation in gluten-free bread with application of transglutaminase. Cereal Chemistry, 2006, 83(1), 28-36. http://doi.org/10.1094/CC-83-0028
Moore M.M., Juga B., Schober T.J., Arendt E.K. Effect of lactic acid bacteria on properties of gluten-free sourdoughs, batters, and quality and ultrastructure of gluten-free bread. Cereal Chemistry, 2007, 84(4), 357-364. https://doi.org/10.1094/CCHEM-84-4-0357
Moroni A.V., dal Bello F., Arendt E.K. Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue? Food Microbiology, 2009, 26(7), 676-684. https://doi.org/10.1016/j.fm.2009.07.001
Ngemakwe P.H., le Roes-Hill M., Jideani V.A. Advances in gluten-free bread technology. Food Science and Technology International, 21(4): 256-276. https://doi.org/10.1177/1082013214531425
Ogunsakin O.A, Banwo K., Ogunremi O.R., Sanni A.I. Microbiological and physicochemical properties of sourdough bread from sorghum flour, International Food Research Journal, 2015, 22(6): 2610-2618. Available at: http://ifrj.upm.edu.my/22%20(06)%202015/(48).pdf
Olojede A.O., Sanni A.I., Banwo K. Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread. LWT Food Science and Technology, 2020, 118(1): 108769. https://doi.org/10.1016/j.lwt.2019.108769
Onyango C., Mutungi C., Unbehend G., Lindhauer M.G. Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch. LWT-Food Science and Technology, 2011, 44(3): 687-693. https://doi.org/10.1016/j.lwt.2010.08.019
Ozkoc S.O., Sumnu G., Sahin S. The effects of gums on macro and microstructure of breads baked in different ovens. Food Hydrocolloids, 2009, 23(8): 2182-2189. https://10.1016/j.foodhyd.2009.04.003
Petkova M., Stefanova P., Gotcheva V., Kuzmanova I., Angelov A. Microbiological and physicochemical characterization of traditional Bulgarian sourdoughs and screening of lactic acid bacteria for amylolytic activity. Journal of Chemical Technology and Metallurgy, 2020, 55(4): 921-934. Available at: https://journal.uctm.edu/node/j2020-5/1_20-61_p921-934.pdf
Petkova M., Stefanova P., Gotcheva V., Angelov A. Isolation and characterisation of lactic acid bacteria and yeasts from typical Bulgarian sourdoughs. Microorganisms, 2021, 9(7): 1346. https://doi.org/10.3390/microorganisms9071346
Rosell C., Rojas J., De Barber C.B. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 2001, 15(1): 75-81. https://10.1016/S0268-005X(00)00054-0
Rumler R., Schönlechner R. Effect of sorghum on rheology and final quality of western style breads: A literature review. Foods, 2021, 10(6): 1392. https://doi.org/10.3390/foods10061392
Salim-ur-Rehman Ahmad M., Bhatti I., Shafique R., Mueen-ud-Din G., Murtaza M. Effect of pearling on physico-chemical, rheological characteristics and phytate content of wheat-sorghum flour. Pakistan Journal of Botany, 2006, 38(3): 711-719.
Shittu T.A., Aminu R.A., Abulude E.O. Functional effects of xanthan gum on composite cassava-wheat dough and bread. Food Hydrocolloids, 2009, 23(8): 2254-2260. https://10.1016/j.foodhyd.2009.05.016
Sibanda T., Ncube N. Ngoromani. Rheological properties and bread making quality of white grain sorghum-wheat flour composites. International Journal of Food Science and Nutrition Engineering, 2015, 5(4): 176-182. https://doi.org/10.5923/j.food.20150504.03
Sun L., Li X., Zhang Y., Yang W., Ma G., Ma N., Hu Q., Pei F. A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread. Food Control, 2020, 109(3): 106914. https://doi.org/10.1016/j.foodcont.2019.106914
Teleky B.E., Martau G.A., Vodnar D.C. Physicochemical effects of Lactobacillus plantarum and Lactobacillus casei cocultures on soy-wheat flour dough fermentation. Foods, 2020, 9(12): 1894. https://doi.org/10.3390/foods9121894
Turksoy S., Mustafa G., Nihal G. Effect of sourdough addition on gluten-free sorghum bread fortified with plant-based protein and dietary fiber: Functional, textural, and structural properties. Cereal chemistry, 2023, 101(3): 518-529. https://doi.org/10.1002/cche.10752
Velázquez N., Sánchez H., Osella C., Santiago L.G. Using white sorghum flour for gluten-free breadmaking. International Journal of Food Sciences and Nutrition, 2012, 63(4): 491-497. https://doi.org/10.3109/09637486.2011.636734
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How to Cite
CHOCHKOV, Rosen et al.
Sorghum flour in breadmaking: opportunities for sorghum sourdough, gluten-free bread quality and shelf life.
Food Science and Applied Biotechnology, [S.l.], v. 8, n. 2, p. 217-225, oct. 2025.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/522>. Date accessed: 14 jan. 2026.
doi: https://doi.org/10.30721/fsab2025.v8.i2.522.