# Sorghum Flour: A Valuable Ingredient for Bakery Industry?
###### Abstract  
The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum was evaluated compared to that of wheat whole flour, showing high contents of mineral and fibers. Next were evaluated the dough rheological properties of flour mixtures using Mixolab equipment, \"Chopin+\" protocol. Finally, six bread samples were obtained from wheat flour with addition of sorghum seed flour in various percentages, in which three samples were fortified with _Lactobacillus plantarum_ compared to the other three bread samples without the addition of any _lactic acid bacteria_. All six bread sample were compared to a control bread sample with wheat flour type 550. The results show the fat and raw fiber were higher in sorghum compared to whole wheat flour. Also, the content of magnesium, potassium, and iron were much higher than in whole wheat flour. A significant improvement of the sensorial characteristics was observed in bread samples in which lactic acid bacteria was used. s 202  
Lately, in occidental countries, the use of sorghum in human consumption has increased due to its antioxidant potential with a role in reducing the risk of developing chronic diseases (obesity, cardiovascular diseases, hypertension, diabetes, and cancer) [4; 5]. Thus, [PERSON] et al. extracted a soluble polysaccharide from _Sorghum bicolor_ (L.) seeds and evaluated in vitro hemolytic and antioxidant activities as well as its in vivo wound healing ability to treat burns induced by fractional CO\({}_{2}\) laser. The obtained results have shown that this polysaccharide was efficient on wound closure and that it might be useful as a wound healing agent in modern medicine. Also, sorghum is a cereal recommended as a safe food for celiac patients because it is gluten-free [6]. Sorghum is a major source of energy, serving as a staple food to many of the world's poorest and least privileged population [7]. Some of the challenges associated with the use of sorghum, in the production of bread are associated to reduced volume, hard texture, and poor sensory attributes. These shortcomings of unconventional flours have been enhanced with sourdough fermentation, providing nutritive food with attractive flavor and texture [8; 9; 10]. One of the main trends in the market is the use of sourdough especially for bread because it has been shown that it has a positive influence on bakery products both in terms of sensory, nutritional texture, and shelf life [11; 12]. Overall, the fermentation with sourdough showed new ways to improve the quality and acceptability of bread with the addition of gluten-free matrices. During fermentation with sourdough, acid appears, which improves the swelling of polysaccharides that could partially replace gluten and improve the structure of gluten-free bread [13]. According to [PERSON] et al. [14], lactic acid bacteria are very important because this fermentents gluten-free flours. The result is the production of functional bread enriched with bioactive compounds. _L. plantarum_ was selected to synthesize \(\gamma\)-aminobutyric acid (GABA) by fermenting wheat sourdough, sorghum, rye, spelled, oats, buckwheat, rice, amaranth, millet, chickpeas, and soybeans. The objective of the present study was to compare the nutritional composition of _Sorghum bicolor_ (alimentary hybrid) seeds flour with whole wheat flour, on the future prospect of using this cereal in the bakery industry. In order to highlight the valuable chemical composition of sorghum vis-a-vis wheat, whole meal sorghum flour and whole wheat flour were studied comparatively (potassium, magnesium, zinc, iron, etc. contents). To evaluate the ability to integrate sorghum flour into classical bread making technology, the rheology of sorghum flour mixtures with white wheat flour was studied, compared to a control sample of 100% type 550 wheat flour.