Optimization of Gluten-Free Bread Formulation Using Whole Sorghum-Based Flour by Response Surface Methodology.

An increasing trend in specific volume was observed with higher contents of both ingredients ( Figure 2 a).

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Simultaneously, crumb firmness exhibited a decreasing trend, mainly associated with higher concentrations of EW, particularly at levels of 1.0 and 1.4 ( Figure 2 b).

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