In this study, the fermented cassava-sweet potato-sorghum mixed flours have been used to produce GF bread using xanthan gum as substitute of gluten. The "constrained mixture design" was used to evaluate the effect of flour proportions on the rheological and textural properties of dough and bread. The pasting properties of flour blends reveal high peak viscosity (750–1076 cP) for blends containing more than 70% cassava flour. Sweet potato and sorghum flours lead to a drop in the peak viscosity in the blend when substituted at 30 and 20% respectively. According to the response surface of the Linear Visco elasticity (LVR G′), 5% of sorghum proportion appears as the critical threshold beyond which the decrease in the proportion of cassava flour makes it possible to increase the solid character of the dough (LVR G′ increases). Analysis of the textural properties (hardness, adhesiveness, elasticity, cohesiveness and chewiness) of the crumb of the fresh and stored breads allowed obtaining an optimal flour formulation made of 75% fermented cassava, 20% sweet potato flour and 5% sorghum. This study demonstrated feasibility of fermented cassava-sweet potato-sorghum mixed flours in GF bread making.

在这项研究中，已使用木薯-甜马铃薯-高粱混合面粉发酵，用黄原胶替代麸质生产GF面包。使用“受限混合物设计”来评估面粉比例对面团和面包的流变学和质地的影响。面粉混合物的糊化特性显示出木薯粉含量超过70％的混合物具有较高的峰值粘度（750-1076 cP）。当分别以30％和20％取代时，甘薯粉和高粱粉会导致混合物中的峰值粘度下降。根据线性粘弹性（LVR G'）的响应表面，高粱比例的5％出现为临界阈值，超过此阈值，木薯粉比例的降低使得可以提高面团的固态特性（LVR G '增加）。对新鲜和储存的面包的面包屑的质地特性（硬度，粘附性，弹性，内聚性和耐嚼性）的分析允许获得由75％的发酵木薯，20％的甘薯粉和5％的高粱制成的最佳面粉配方。这项研究证明了发酵的木薯-甜薯-高粱混合面粉在GF面包制作中的可行性。