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https://doi.org/10.21256/zhaw-29744| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| Title: | Dry fractionation and gluten-free sourdough bread baking from quinoa and sorghum |
| Authors: | Schoenlechner, Regine Bender, Denisse D'Amico, Stefano Kinner, Mathias Tömösközi, Sandor Yamsaengsung, Ram |
| et. al: | No |
| DOI: | 10.3390/foods12163125 10.21256/zhaw-29744 |
| Published in: | Foods |
| Volume(Issue): | 12 |
| Issue: | 16 |
| Page(s): | 3125 |
| Issue Date: | 20-Aug-2023 |
| Publisher / Ed. Institution: | MDPI |
| ISSN: | 2304-8158 |
| Language: | English |
| Subjects: | Dry fractionation; Gluten-free bread; Quinoa flour; Sorghum flour; Sourdough fermentation |
| Subject (DDC): | 664: Food technology |
| Abstract: | The roller milling of sorghum and quinoa seeds into flour fractions (coarse, middle, and fine) was investigated, chemically analysed, and applied in the baking of gluten-free sourdough bread. The gap settings were adjusted to 0, 5, 8, and 10 for quinoa, and 3, 5, and 7 for sorghum. The fine fractions reached values of up to about 41% (gap 8) for quinoa and around 20% for sorghum (gap 5). SEM pictographs illustrated the clear separation of each fraction with the chemical analysis showing high contents of protein, TDF (total dietary fibre), and IDF (insoluble dietary fibre) in the coarse fraction. Up to 77% starch content was obtained in the fine fraction with significant amounts of SDF (soluble dietary fibre), which has good health benefits. Increasing the dough moisture up to 90% helped in decreasing the bread crumb firmness, while low Avrami parameters and RVA pasting behaviour indicated a slow bread-staling rate for both sourdough breads. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/29744 |
| Fulltext version: | Published version |
| License (according to publishing contract): | CC BY 4.0: Attribution 4.0 International |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2023_Schoenlechner-etal_Dry-fractionation-sourdough-bread-baking_MDPI.pdf | 4.62 MB | Adobe PDF |  View/Open |
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Schoenlechner, R., Bender, D., D’Amico, S., Kinner, M., Tömösközi, S., & Yamsaengsung, R. (2023). Dry fractionation and gluten-free sourdough bread baking from quinoa and sorghum. Foods, 12(16), 3125. https://doi.org/10.3390/foods12163125
Schoenlechner, R. et al. (2023) ‘Dry fractionation and gluten-free sourdough bread baking from quinoa and sorghum’, Foods, 12(16), p. 3125. Available at: https://doi.org/10.3390/foods12163125.
R. Schoenlechner, D. Bender, S. D’Amico, M. Kinner, S. Tömösközi, and R. Yamsaengsung, “Dry fractionation and gluten-free sourdough bread baking from quinoa and sorghum,” Foods, vol. 12, no. 16, p. 3125, Aug. 2023, doi: 10.3390/foods12163125.
SCHOENLECHNER, Regine, Denisse BENDER, Stefano D’AMICO, Mathias KINNER, Sandor TÖMÖSKÖZI und Ram YAMSAENGSUNG, 2023. Dry fractionation and gluten-free sourdough bread baking from quinoa and sorghum. Foods. 20 August 2023. Bd. 12, Nr. 16, S. 3125. DOI 10.3390/foods12163125
Schoenlechner, Regine, Denisse Bender, Stefano D’Amico, Mathias Kinner, Sandor Tömösközi, and Ram Yamsaengsung. 2023. “Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.” Foods 12 (16): 3125. https://doi.org/10.3390/foods12163125.
Schoenlechner, Regine, et al. “Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.” Foods, vol. 12, no. 16, Aug. 2023, p. 3125, https://doi.org/10.3390/foods12163125.
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