Sustainable Bioprocesses for the Technological Enhancement of Sorghum Flour: Applications in Wheat-Sorghum Composite Bread

This Ph.D. thesis investigates the molecular and techno-functional changes in sorghum flour induced by bioprocessing, with a particular focus on breadmaking applications. The first research phase examines the molecular modifications in sorghum flour through sprouting and lactic acid bacteria (LAB) fermentation, emphasizing the effects on protein and starch fractions and their contribution to flour functionality. These insights lay the groundwork for incorporating sorghum into composite formulations. The second phase explores the impact of LAB-fermented sorghum flour on the quality parameters of wheat-sorghum composite doughs and breads, highlighting how bioprocessing can be strategically utilized to optimize dough properties and improve bread sensory properties, crumb structure, and flavor. The third phase addresses bread staling dynamics—a critical quality factor influencing shelf life and consumer acceptance. This section evaluates wheat-sorghum breads formulated with untreated and LAB-fermented sorghum flour, analyzing the roles of fresh and freeze-dried fermented sorghum in modulating water mobility, starch retrogradation, and texture during storage. By elucidating sorghum’s transformations across molecular and techno-functional levels, this Ph.D. thesis offers a foundational perspective on the potential of bioprocessed sorghum for sustainable food production. Moreover, these findings highlight the role of bioprocessed sorghum in facilitating the integration of climate-resilient crops into Western diets.