Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus andWeissella confusa Strains.

Enriched gluten-free products are in high demand owing to increasing celiac disease
worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering
the resulting product beneficial as a functional food. This study produced sorghum bread (SB)
using sourdough technology and evaluated the texture, nutrition profile, bioactive components,
and sensory attributes of the product. The base formula was composed of sorghum flour and
corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or
Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread
without sourdough addition was used as the control sample. The texture profiles of the SB were
significantly (p < 0.05) softer than that of the control. The sourdough breads possessed higher crude
protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were
significantly (p < 0.05) higher in the sourdough breads compared to the control sample. The specific
volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the
other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma,
and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56).
This study established promising use of sourdough with starters as an ingredient for baked products
with improved technological and nutritional attributes as well as consumer acceptability.