Sorghum bran rises as an ingredient for enhancing gluten-free bread

NAFB News Service

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 new study.

USDA’s Agricultural Research Service studied sorghum bran to improve gluten-free foods.

One of the USDA researchers said, “we used optimization models to create a gluten-free bread with enhanced dietary fiber while preserving other desirable bread attributes such as color, texture, and flavor.”

The study found that people liked the gluten-free bread that contains 14.2 percent sumac sorghum bran.

According to the National Institutes of Health, about two million people in the United States have celiac disease, an autoimmune condition, and must avoid dietary gluten, a protein found in wheat, rye, and barley.

Additionally, over 20 percent of U.S. consumers purchase gluten-free products without a medical reason. The potential health benefits provided by tannin-containing sorghum bran in gluten-free foods can benefit consumers who must avoid gluten as well as those seeking other food options.

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