Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread

► We investigate the impact of EPS forming starter cultures on sorghum bread quality. ► Organic acids formed during sourdough fermentation increase crumb firmness. ► EPS containing sourdoughs soften bread crumb and increase the shelf life of sorghum bread. ► Among EPS, dextran shows the best shelf life improvements.