Gluten-Free Sourdough Based on Quinoa and Sorghum: Characterization and Applications in Breadmaking
Gluten-free flour blends, consisting of quinoa and sorghum flours, were used in the present study to prepare sourdough samples, which were characterized in terms of physical–chemical properties, the thermo-mechanical behavior of dough and bread making performance. The quinoa–sorghum flour blends (10...
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2025-05-01
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| author | Anca Lupu Iuliana Banu Leontina Grigore-Gurgu Ina Vasilean Iuliana Aprodu |
| author_facet | Anca Lupu Iuliana Banu Leontina Grigore-Gurgu Ina Vasilean Iuliana Aprodu |
| author_sort | Anca Lupu |
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| description | Gluten-free flour blends, consisting of quinoa and sorghum flours, were used in the present study to prepare sourdough samples, which were characterized in terms of physical–chemical properties, the thermo-mechanical behavior of dough and bread making performance. The quinoa–sorghum flour blends (100:0, 75:25, 50:50) were fermented using two different starter cultures, consisting of <i>Lacticaseibacillus rhamnosus</i>, <i>Levilactobacillus brevis</i> and <i>Lactiplantibacillus plantarum</i> (SC1), and <i>Lactobacillus acidophilus</i>, <i>Bifidobacterium lactis</i> and <i>Streptococcus thermophilus</i> (SC2). After 20 h of fermentation at 30 °C, the acidity of the sourdoughs prepared with SC1 and SC2 was significantly higher in respect to the corresponding spontaneously fermented sample. The use of the starter culture for sourdough fermentation resulted in sourdoughs with higher glycerol and lactic acid contents, and lower ethanol and acetic acid. The empirical rheological measurements indicated that the behavior of the proteins and starch within the complex dough matrix, during mixing and heating, is influenced by both sorghum level and starter culture type. The use of the sourdough allowed the preparation of gluten-free breads with good texture and high contents of bioactive compounds. In conclusion, sourdough fermentation can be successfully used for boosting the quality of the gluten-free bread products. |
| format | Article |
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| issn | 2076-3417 |
| language | English |
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| series | Applied Sciences |
| spelling | doaj-art-a833ffcb243f4c10a59d8a1e6f4606922025-08-20T02:33:39ZengMDPI AGApplied Sciences2076-34172025-05-011510546810.3390/app15105468Gluten-Free Sourdough Based on Quinoa and Sorghum: Characterization and Applications in BreadmakingAnca Lupu0Iuliana Banu1Leontina Grigore-Gurgu2Ina Vasilean3Iuliana Aprodu4Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, RomaniaGluten-free flour blends, consisting of quinoa and sorghum flours, were used in the present study to prepare sourdough samples, which were characterized in terms of physical–chemical properties, the thermo-mechanical behavior of dough and bread making performance. The quinoa–sorghum flour blends (100:0, 75:25, 50:50) were fermented using two different starter cultures, consisting of <i>Lacticaseibacillus rhamnosus</i>, <i>Levilactobacillus brevis</i> and <i>Lactiplantibacillus plantarum</i> (SC1), and <i>Lactobacillus acidophilus</i>, <i>Bifidobacterium lactis</i> and <i>Streptococcus thermophilus</i> (SC2). After 20 h of fermentation at 30 °C, the acidity of the sourdoughs prepared with SC1 and SC2 was significantly higher in respect to the corresponding spontaneously fermented sample. The use of the starter culture for sourdough fermentation resulted in sourdoughs with higher glycerol and lactic acid contents, and lower ethanol and acetic acid. The empirical rheological measurements indicated that the behavior of the proteins and starch within the complex dough matrix, during mixing and heating, is influenced by both sorghum level and starter culture type. The use of the sourdough allowed the preparation of gluten-free breads with good texture and high contents of bioactive compounds. In conclusion, sourdough fermentation can be successfully used for boosting the quality of the gluten-free bread products.https://www.mdpi.com/2076-3417/15/10/5468gluten-free breadsorghumquinoalactic acid bacteriasourdoughthermo-mechanical behavior |
| spellingShingle | Anca Lupu Iuliana Banu Leontina Grigore-Gurgu Ina Vasilean Iuliana Aprodu Gluten-Free Sourdough Based on Quinoa and Sorghum: Characterization and Applications in Breadmaking Applied Sciences gluten-free bread sorghum quinoa lactic acid bacteria sourdough thermo-mechanical behavior |
| title | Gluten-Free Sourdough Based on Quinoa and Sorghum: Characterization and Applications in Breadmaking |
| title_full | Gluten-Free Sourdough Based on Quinoa and Sorghum: Characterization and Applications in Breadmaking |
| title_fullStr | Gluten-Free Sourdough Based on Quinoa and Sorghum: Characterization and Applications in Breadmaking |
| title_full_unstemmed | Gluten-Free Sourdough Based on Quinoa and Sorghum: Characterization and Applications in Breadmaking |
| title_short | Gluten-Free Sourdough Based on Quinoa and Sorghum: Characterization and Applications in Breadmaking |
| title_sort | gluten free sourdough based on quinoa and sorghum characterization and applications in breadmaking |
| topic | gluten-free bread sorghum quinoa lactic acid bacteria sourdough thermo-mechanical behavior |
| url | https://www.mdpi.com/2076-3417/15/10/5468 |
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