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

Editorial Material Food Science & Technology

Sorghum and its potential for the Western diet

Rubina Rumler et al.

JOURNAL OF CEREAL SCIENCE (2022)

Review Food Science & Technology

Sorghum Flour Application in Bread: Technological Challenges and Opportunities

Pervin Ari Akin et al.

Summary: This review paper discusses different types of sorghum bread and factors that affect its properties. It also explores methods to improve the quality of sorghum flour, dough, and bread, as well as techniques for enhancing sorghum functionality.

FOODS (2022)

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Article Plant Sciences

Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production

Ionica Cotovanu et al.

Summary: The study aimed to investigate the influence of quinoa fractions on the chemical components of wheat flour, dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of quinoa fractions were dependent on the particle size. The highest quinoa fractions addition levels and particle size led to the highest dough viscoelastic moduli, while gradual increase of quinoa fractions determined dough hardness increase and adhesiveness decrease.

PLANTS-BASEL (2021)

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Article Food Science & Technology

Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling

Rubina Rumler et al.

Summary: Climate change may lead to widespread cultivation of sorghum in Western countries; sorghum is rich in health-promoting nutrients; research shows that using stone and roller milling systems can successfully produce chemically and physically distinct sorghum flour fractions, providing new options for future food applications.

FOODS (2021)

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Review Food Science & Technology

Recent developments and knowledge in pseudocereals including technological aspects

D. Bender et al.

Summary: Pseudocereals such as amaranth, buckwheat, quinoa, and canihua are important due to their high nutritional value and unique properties for food processing. Research on these pseudocereals has increased, focusing on technological advancements and the development of new food products. Their botanical classification as dicotyledonous plants leads to significant differences in their chemical, physical, and processing characteristics compared to traditional cereals.

ACTA ALIMENTARIA (2021)

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Review Food Science & Technology

Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition

Laura Ramos et al.

Summary: Recent studies suggest that sourdough fermentation may be beneficial for the development of new gluten-free products to improve their technological and nutritional properties. Additives like hydrocolloids, proteins, enzymes, and emulsifiers are commonly used to enhance the technological performance of gluten-free products. Sourdough biotechnology, mimicking gluten molecules, shows great potential in the field of gluten-free products.

FOODS (2021)

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Article Food Science & Technology