# Gluten-Free Sourdough Based on Quinoa and Sorghum: Characterization and Applications in Breadmaking
## 3 Results
### Sourdough Properties
\begin{table}
\begin{tabular}{c c c c c} \hline
**Dough Sample** & **C3, Nm** & **tC3, min** & **TC3, \({}^{\circ}\)C** & **C3-C2, Nm** \\ \hline Q100 & 1.48 \(\pm\) 0.02 \({}^{\text{c,B}}\) & 28.25 \(\pm\) 0.04 \({}^{\text{a,A}}\) & 83.6 \(\pm\) 0.06 \({}^{\text{b,A}}\) & 1.20 \(\pm\) 0.04 \({}^{\text{c,B}}\) \\ Q75 & 1.87 \(\pm\) 0.02 \({}^{\text{b,B}}\) & 27.53 \(\pm\) 0.04 \({}^{\text{b,A}}\) & 84.2 \(\pm\) 0.06 \({}^{\text{a,B}}\) & 1.56 \(\pm\) 0.03 \({}^{\text{b,A}}\) \\ Q50 & 2.52 \(\pm\) 0.02 \({}^{\text{a,B}}\) & 25.25 \(\pm\) 0.04 \({}^{\text{c,C}}\) & 84.1 \(\pm\) 0.06 \({}^{\text{a,C}}\) & 2.00 \(\pm\) 0.00 \({}^{\text{a,B}}\) \\ \hline Q100 C & 1.39 \(\pm\) 0.01 \({}^{\text{c,C}}\) & 26.68 \(\pm\) 0.05 \({}^{\text{b,D}}\) & 82.4 \(\pm\) 0.06 \({}^{\text{c,C}}\) & 1.10 \(\pm\) 0.03 \({}^{\text{c,C}}\) \\ Q75 C & 1.98 \(\pm\) 0.01 \({}^{\text{b,A}}\) & 27.07 \(\pm\) 0.05 \({}^{\text{a,B}}\) & 84.1 \(\pm\) 0.06 \({}^{\text{b,B}}\) & 1.63 \(\pm\) 0.03 \({}^{\text{b,A}}\) \\ Q50 C & 2.63 \(\pm\) 0.03 \({}^{\text{a,A}}\) & 27.12 \(\pm\) 0.05 \({}^{\text{a,A}}\) & 84.6 \(\pm\) 0.06 \({}^{\text{a,B}}\) & 2.06 \(\pm\) 0.01 \({}^{\text{a,A}}\) \\ \hline Q100 SC1 & 1.47 \(\pm\) 0.02 \({}^{\text{c,B}}\) & 27.15 \(\pm\) 0.05 \({}^{\text{a,B}}\) & 83.1 \(\pm\) 0.10 \({}^{\text{c,B}}\) & 1.19 \(\pm\) 0.03 \({}^{\text{c,B}}\) \\ Q75 SC1 & 1.96 \(\pm\) 0.02 \({}^{\text{b,A}}\) & 27.10 \(\pm\) 0.05 \({}^{\text{a,B}}\) & 83.7 \(\pm\) 0.06 \({}^{\text{b,C}}\) & 1.61 \(\pm\) 0.01 \({}^{\text{b,A}}\) \\ Q50 SC1 & 2.57 \(\pm\) 0.03 \({}^{\text{a,A}}\) & 27.13 \(\pm\) 0.05 \({}^{\text{a,A}}\) & 84.8 \(\pm\) 0.06 \({}^{\text{a,A}}\) & 2.06 \(\pm\) 0.01 \({}^{\text{a,A}}\) \\ \hline Q100 SC2 & 1.55 \(\pm\) 0.02 \({}^{\text{c,A}}\) & 26.93 \(\pm\) 0.04 \({}^{\text{b,C}}\) & 83.7 \(\pm\) 0.06 \({}^{\text{c,A}}\) & 1.27 \(\pm\) 0.01 \({}^{\text{c,A}}\) \\ Q75 SC2 & 1.94 \(\pm\) 0.02 \({}^{\text{b,A}}\) & 27.12 \(\pm\) 0.04 \({}^{\text{a,B}}\) & 84.4 \(\pm\) 0.06 \({}^{\text{a,A}}\) & 1.60 \(\pm\) 0.03 \({}^{\text{b,A}}\) \\ Q50 SC2 & 2.44 \(\pm\) 0.02 \({}^{\text{a,C}}\) & 26.98 \(\pm\) 0.04 \({}^{\text{b,B}}\) & 84.1 \(\pm\) 0.04 \({}^{\text{b,C}}\) & 1.92 \(\pm\) 0.01 \({}^{\text{a,C}}\) \\ \hline \end{tabular} Q100—quinoa flour; Q75—quinoa flour with 25% sorghum flour addition; Q50—quinoa flour with 50% sorghum flour addition; Q100 C, Q75 C and Q50 C—samples prepared with spontaneously fermented sourdoughs; Q100 SC1, Q75 SC2 and Q50 SC2—samples prepared with sourdoughs fermented with starter culture SC1; Q100 SC2, type of starter culture, the average values from a column corresponding to samples prepared from different flour blends, accompanied by different lowercase letters (a, b, c) are significantly different (\(p<0.05\)), based on the Tukey test.  
\end{table} 
Table 7: The influence of the flour type and sourdough addition on the parameters of the Mixolab curves registered on the gluten-free dough samples during starch gelatinization. \begin{table}
\begin{tabular}{c c c c} \hline
**Dough Sample** & **C4, Nm** & **tC4, min** & **C5, Nm** & **C5-C4, Nm** \\ \hline Q100 & 1.43 \(\pm\) 0.02 \({}^{\text{c,B}}\) & 33.52\(\pm\) 0.05 \({}^{\text{a,A}}\) & 1.98 \(\pm\) 0.02 \({}^{\text{c,B}}\) & 0.55 \(\pm\) 0.00 \({}^{\text{b,A}}\) \\ Q75 & 1.79 \(\pm\) 0.02 \({}^{\text{b,C}}\) & 32.38 \(\pm\) 0.05 \({}^{\text  
from the system [47]. Moreover, the content and functionality of proteins from sorghum flour are inferior to those from quinoa flour. When compared to sorghum-based flour (Q100), dough stability did not change in the case of Q75 but significantly decreased in the case of the Q50 sample (\(p<0.05\)). A reversed trend was observed for dough consistency and dough stability after 8 min of mixing at 30 \({}^{\circ}\)C. The C8 torque values registered for Q100 and Q75 were 0.05-0.06 Nm lower than that for C1, but no torque variation was noticed in the case of the dough with 50% sorghum flour. Dough stability at 8 min significantly increased from 5.9 to 7.1 min (\(p<0.05\)) with the sorghum flour addition (Table 5).