Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread
Fahrunnisa Adzqia,
Suntaree Suwonsichon,
Masubon Thongngam
Abstract:This research studied the effects of white sorghum flour levels at 0, 10, 25, 40, 70, 85 and 100% in the matrix of rice and tapioca flours and corn starch on the properties of flour blends and the qualities of gluten-free (GF) bread. Single and composite flours were analyzed for moisture content, color and pasting properties. GF bread samples prepared from composite flours were analyzed for specific volume, moisture content, water activity, crumb color and instrumental texture. Sensory profiles of the breads w… Show more
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