The control sorghum flour produced breads and cakes with low volume, poor crumb
properties, and dense textures. Additionally, cake and bread made from this heat treatment were more
acceptable than the controls in consumer testing. The overall acceptability score for cake made with heat
treated sorghum flour was 6.65 compared to 5.98 for control. The overall acceptability score for bread
was 5.05 and 4.76 with heat treated and control flour respectively. These results can assist in advancing
the quality of sorghum-based gluten-free foods for the celiac consumers.