The influence of fermented buckwheat, quinoa and amaranth flour on gluten-free bread quality

In this study, buckwheat, quinoa and amaranth flours were fermented by two different methods (spontaneous fermentation and yeast fermentation) and fermented dough of pseudocereals (PFD) was used (0, 15, 30 and 45%) in gluten-free bread formulation. The effects of PFD and fermentation methods of pseudocereals on bread quality were investigated. The increase in the PFD ratio enhanced the amounts of ash, crude protein, total phenolic content (TPC) and antioxidant activity (AA) of breads samples. Among the pseudocereals, quinoa revealed the highest TPC and AA values in the bread samples. The high ratio of PFD (45%) increased the Ca, P, K, Fe, Mg and Zn content of gluten-free breads by 1.3-4.3 times. Although breads with fermented dough of amaranth received high scores in terms of symmetry, pore structure and appearance, they were less appreciated by consumers in terms of taste-odor. Fermentation of pseudocereals using bakers' yeast yielded in softer crumb in the bread samples. Breads containing PFD produced by spontaneous fermentation scored less in sensory analyses. It was concluded that acceptable quality gluten-free bread can be produced with the use of up to 30% PFD.

Automated summary

This study investigated the effects of fermentation methods of pseudocereals on the quality of gluten-free bread. It was found that increasing the ratio of fermented dough of pseudocereals enhanced the ash, crude protein, total phenolic content, and antioxidant activity of the bread samples. Quinoa showed the highest values in terms of TPC and AA. The use of bakers' yeast for fermentation resulted in a softer crumb, while spontaneous fermentation produced breads with lower sensory scores. It was concluded that acceptable quality gluten-free bread can be produced with the use of up to 30% fermented dough of pseudocereals.