Abstract
Sorghum is a gluten-free nutrient-dense minor cereal, rich in polyphenols and bioactive compounds of presumed functional and health benefits. This study examined the suitability of whole-grain red sorghum flour (WSF) in breadmaking in terms of its impact on the nutritional value, techno-functional properties, and sensory acceptance of the developed gluten-free bread (GFB). The WSF was incorporated into the GFB formula by replacing corn and potato starches (from 10 to 40%; w/w). The use of WSF contributed to a significant (p < 0.05) enrichment of GFB in proteins, dietary fibre, and phenolic compounds enhancing its antioxidant power (ABTS, DPPH, FRAP, and CUPRAC). WSF30% and WSF40% were characterised by improved technological parameters, in particular higher specific volume, and softer and better-coloured crumb than the control. Moreover, GFB containing a higher WSF percentage achieved better sensory acceptance of consumers. WSF30% was distinguished as a product of favourable nutritional and technological quality, sensory attractiveness, and antioxidant activity. This is a step forward to imparting functional properties and health-related benefits to GFB.
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