Using white sorghum flour for gluten-free breadmaking.

Cornstarch/sorghum flour (X₁) ratio, water added (X₂) and amount of hydroxypropyl methylcellulose (HPMC) used (X₃) were varied for making gluten-free bread so as to optimize batter softness (Y₁), specific volume (Y₂) and crumb grain (Y₃). A second-order model was employed to generate a response surface. It was found that the softness of the batter depends significantly on three factors in a linear way.