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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Autores principales:	Anca Lupu, Iuliana Banu, Leontina Grigore-Gurgu, Ina Vasilean, Iuliana Aprodu
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2025-05-01
Colección:	Applied Sciences
Materias:	gluten-free bread sorghum quinoa lactic acid bacteria sourdough thermo-mechanical behavior
Acceso en línea:	https://www.mdpi.com/2076-3417/15/10/5468
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