Sorghum bran, often a low-cost byproduct of sorghum milling, can enhance gluten-free bread’s nutritional value without compromising its flavor, according to a study published in the Journal of Food Science.
While gluten-free foods are in demand to meet consumers’ medical needs and dietary preferences, these foods sometimes are deficient in nutrients and lack taste and texture that appeals to consumers. In gluten-free bread, wheat flour is typically replaced with refined flour and starches from other sources. Adding dietary fiber, a carbohydrate found in whole grains that has important health benefits, to gluten-free bread can lead to a hard texture and more rapid staling.
To find solutions to these challenges, U.S. Department of Agriculture (USDA)’s Agricultural Research Service (ARS) researchers studied sumac sorghum bran, classified as a brown tannin-containing variety with antioxidant properties and dietary fiber, as a possible substitute for wheat flour in gluten-free bread.
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