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This is a Experimental Study study.

September 12, 2025MoleculesOpen Access

Chemical Composition and Nutritional Profile of Quinoa Sourdough Enriched with Quinoa Malts

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Authors

AWAgata Wojciechowicz-BudziszWroclaw University of Economics and Business AGAlan GasińskiInstitute for Fermentation WPWitold PietrzakWrocław University of Environmental and Life Sciences

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Implication

This research shows quinoa malt improves nutritional properties and sensory qualities in sourdough, suggesting optimal grain variety enhances fermentation.

Key Points

Quinoa malt addition significantly increased fermentation characteristics, with titratable acidity rising from 20.0-20.4 to 21.2-23.8 mL NaOH/10 g.
Black quinoa with 10% malt reached lactic acid levels of 12.92 ± 0.00 g/kg, demonstrating enhanced nutritional density.
White quinoa exhibited maximum acidity at pH 4.28 ± 0.01 and high mineral bioavailability, indicating varying traits based on quinoa type.
Overall findings reveal that combining quinoa variety with malt optimization produces gluten-free sourdoughs with improved nutritional and sensory traits.

Cite This Study

Wojciechowicz-Budzisz et al. (2025) studied this question.

synapsesocial.com/papers/68d44f7331b076d99fa56a8a https://doi.org/10.3390/molecules30173653

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Implication

This research shows quinoa malt improves nutritional properties and sensory qualities in sourdough, suggesting optimal grain variety enhances fermentation.

Chemical Composition and Nutritional Profile of Quinoa Sourdough Enriched with Quinoa Malts

Discussion

Member takes

Implication

Key Points

Cite This Study

Chemical Composition and Nutritional Profile of Quinoa Sourdough Enriched with Quinoa Malts

Discussion

Member takes

Implication

Key Points

Cite This Study

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