'Quality assessment of gluten-free sorghum bread prepared with sourdough and the addition of sweet lupin flour'

This study aimed to examine the characteristics of gluten-free bread made using a combination of sorghum and sweet lupin composite flour in comparison with 100% sorghum bread. The flour ratios used were as follows: 96.3% Sorghum Flour (SF) to 3.7% Lupin Flour (LF), 92.4% SF to 7.6% LF, 88.7% SF to 11.3% LF, 85% SF to 15% LF, 77.7% SF to 22.4% LF, 73.8% SF to 26.2% LF, and 70% SF to 30% LF. Lupin significantly influenced several characteristics, including pasting profiles, fermentation, farinographic properties, and techno-functional properties. Lupin contributed to an improved texture of the bread. The protein content of the breads ranged from 11.71% to 23.43%, while the fat, crude fiber, ash, moisture, and carbohydrate contents of 4.61–6.74%, 0.56–10.99%, 1.51–2.24%, 37.78–35%, and 75.63–55.28%, respectively. Furthermore, sensory analysis indicated enhancement in overall sensory