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

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Título:	Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH
Autor/a:	Carbó Moliner, Rosa; Gordún Quiles, Elena; Fernández, Antía; Ginovart Gisbert, Marta
Otros autores:	Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia; Universitat Politècnica de Catalunya. Departament de Matemàtiques; Universitat Politècnica de Catalunya. BIOCOM-SC - Grup de Biologia Computacional i Sistemes Complexos
Abstract:	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 and with a dough yield of 250, and an elaboration method to obtain ripe sourdough.
Materia(s):	-Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria dels cereals i derivats -Baked products -Baking technology -Bakery products -Lactic acid bacteria -Yeasts -Fermentation -Gluten -Quinoa
Derechos:	Attribution 3.0 Spain http://creativecommons.org/licenses/by/3.0/es/
Tipo de documento:	Artículo - Versión actualizada Artículo
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