Approaches for development of functional and low gluten bread from sorghum: A review

Abstract

The demand for low gluten and gluten‐free products in the market has increased remarkably in recent years owing to diseases derived/provoked by the consumption of gluten. Gluten withdrawals from the diet is the main approach to prevent the incidence of celiac symptoms. Attempts are being made to identify different non‐wheat sources of foods with desirable characteristics. Sorghum is one such identified food grain. Diversified products have fetched the limelight, but bread being a widely consumed food product has been researched widely. Despite enormous work carried out on gluten‐free bread, the approaches utilized for bread development from sorghum have not been documented systematically. The present study thus reviews the literature published in the last 10 years to identify the distribution/spread of these studies, the method used for modification of sorghum for bread, the advancements made, the associated challenges, and future prospects. Practical applications It was observed through published literature that flour and dough modification offered an advantage over unprocessed sorghum flour. In most cases, 20–30% replacement of wheat flour by sorghum seemed feasible for quality bread products while only a few studies could make 100% sorghum‐based bread. Additionally, the additives, ingredients, emulsifiers, enzymes, microbes, etc. addition improved bread properties. However, the number of studies published on every aspect is limited while some approaches are yet to be explored. Hence, the present review will help to identify the work done on sorghum bread and, gap and challenges associated with the development of gluten‐free sorghum bread.

Nutritional, physicochemical and antioxidant properties of sprouted and fermented beverages made from Phalaris canariensis seed

“…Eleven volatile compounds were identified in the germination–fermentation process (Table 5). The unsprouted seed, sprouted seed and sprouted‐fermented beverage samples presented different volatile profiles, which is reported to be directly related to the type of microorganisms present in the fermentation (Sharanagat et al ., 2022) for example yeasts produce a wide variety of volatile compounds, such as alcohols, esters, aldehydes and ketones that provide a specific aroma to the fermented beverage (Rubio‐Castillo et al ., 2021). The results revealed an increase in number of volatile compounds in the beverage compared to the sprouted and unsprouted samples.…”

Evaluation of Functional Properties of Physically Treated Sorghum Flours and Development of Gluten-Free Sorghum Bread

“…Participants mentioned that pre-treated sorghum bread were less astringent and bitter compared to control ones, which is backed up by evidence from other researchs as well. Sharanagat et al (2022) mentioned an increase in acceptability scores and an improvement in taste. (Sharanagat et al 2022) Figure 7 Sensory evaluation of sorghum bread products.…”

“…Sharanagat et al (2022) mentioned an increase in acceptability scores and an improvement in taste. (Sharanagat et al 2022) Figure 7 Sensory evaluation of sorghum bread products. Bread 5% = Bread with 5 % psyllium husk, Bread 7,5%= Bread with 7,5% psyllium husk, Bread 10%= Bread with 10% psyllium husk.…”

Dough‐making performance of composite whole‐grain sorghum and whole‐grain wheat flours as assessed by a micro‐doughLAB assay

“…However, it is challenging to incorporate a substantial proportion of sorghum flour into leavened bread because its flour does not form a viscoelastic and gas‐holding dough, as associated with wheat flour (Sharanagat et al, 2022; Taylor et al, 2016). This is largely due to significant compositional and structural differences between kafirin, the sorghum prolamin protein, and wheat gluten (Taylor & Taylor, 2023), including kafirin's higher hydrophobicity, the predominantly α‐helical and highly folded conformation of the kafirin polypeptides.…”