Optimization of Formulation and Process Conditions of Gluten-Free Bread from Sorghum using Response Surface Methodology

Shimelis Admassu Emire^1* and Dawit Demelash Tiruneh²

¹Food Engineering Graduate Program, Department of Chemical Engineering, Addis Ababa Institute of Technology, P.O.Box 385, Addis Ababa University, Ethiopia

²School of Agriculture, Department of Food Processing, Adama University, Ethiopia

^*Corresponding Author: