Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Dry Fractionation and Sourdough Fermented, Gluten-Free Bread Baking from Quinoa and Sorghum

Regine Schoenlechner
ORCID logo ,
Denisse Bender
ORCID logo ,
Stefano D’Amico
,
Mathias Kinner
,
Sandor Tömösközi
,
Ram Yamsaengsung
*
Version 1 : Received: 2 August 2023 / Approved: 3 August 2023 / Online: 3 August 2023 (14:37:15 CEST)

A peer-reviewed article of this Preprint also exists.

Schoenlechner, R.; Bender, D.; D’Amico, S.; Kinner, M.; Tömösközi, S.; Yamsaengsung, R. Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum. Foods 2023, 12, 3125. Schoenlechner, R.; Bender, D.; D’Amico, S.; Kinner, M.; Tömösközi, S.; Yamsaengsung, R. Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum. Foods 2023, 12, 3125.

Abstract

Roller milling of sorghum and quinoa seeds into flour fractions (course, middle, and fine) was investigated, chemically analysed and applied in the baking of gluten-free sourdough bread. Gap settings were adjusted to 0, 5, 8 and 10 for quinoa and 3, 5, and 7 for sorghum. The fine fractions reached values of up to about 41% (gap 8) for quinoa and around 20% for sorghum (gap 5). SEM pictographs illustrated clear separation of each fraction with chemical analysis showing high contents of protein, TDF (total dietary fibre) and IDF (insoluble dietary fibre) in the course fraction. Up to 77% starch content was obtained in the fine fraction with significant amounts of SDF (soluble dietary fibre) which has good health benefits. Increasing the dough moisture up to 90% helped in decreasing the bread crumb firmness, while low Avrami parameters and RVA pasting behaviour indicated slow bread staling rate for both sourdough breads.

Keywords

dry fractionation; quinoa flour; sorghum flour; gluten-free bread; sourdough fermentation

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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