Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH

• Rosa Carbó ; Elena Gordún ; Antía Fernández ^[1] ; Marta Ginovart Gisbert
  1. [1] Universitat Politècnica de Catalunya

     Universitat Politècnica de Catalunya

     Barcelona, España

     
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 26, Nº 4, 2020, págs. 344-352
• Idioma: inglés
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• Resumen

  • Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat, and quinoa with a dough yield of 250, and an elaboration method to obtain ripe sourdough. Sourdough was characterized in terms of microbiology, pH, and total titratable acidity. The established protocol made it possible to obtain a spontaneous ripe sourdough with lactic acid bacteria populations of 9.60 ± 0.02 log CFU/g and total yeasts and non-Saccharomyces yeast populations (lysine positive) of 7.91 ± 0.15 and 7.52 ± 0.10 log CFU/g, respectively. Great pH stability and total titratable acidity were maintained in the ripe sourdough phase, with values of 4.04 ± 0.02 and 18.39 ± 0.56 ml NaOH 0.1 M/10 g, respectively, at the time of the next refreshment. The use of this sourdough could be an interesting alternative for the production of not only gluten-free bread but also other gluten-free products.