# Gluten-Free Sourdough Based on Quinoa and Sorghum: Characterization and Applications in Breadmaking
## 3 Results
### Sourdough Properties
Acetic acid is well  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multirow{2}{*}{**pH**} & **Total** & **Lactic Acid**, & **Acetic Acid**, & **Glycerol**, & **Ethanol**, \\  & & **Tittrable** & **mg/100 g** & **mg/100 g** & **mg/100 g** & **mg/100 g** \\  & & **Acidity** & **d.w** & **d.w** & **d.w** & **d.w** \\ \hline \multirow{2}{*}{Q100 C} & 5.898 \(\pm\) & 6.41 \(\pm\) & 1490.11 \(\pm\) & 103.24 \(\pm\) & 58.63 \(\pm\) & 64.62 \(\pm\) \\  & 0.001 \({}^{\text{\tiny{A}}}\) & 0.02 \({}^{\text{\tiny{C}}}\) & 38.31 \({}^{\text{\tiny{B}}}\) & 4.05 \({}^{\text{\tiny{A}}}\) & 1.65 \({}^{\text{\tiny{B}}}\) & 3.06 \({}^{\text{\tiny{A}}}\)\({}^{\text{\tiny{A}}}\) \\  & 5.750 \(\pm\) & 7.21 \(\pm\) & 2330.04 \(\pm\) & 114.25 \(\pm\) & 95.54 \(\pm\) & 52.87 \(\pm\) \\  & 0.006 \({}^{\text{\tiny{A}}}\) & 0.02 \({}^{\text{\tiny{B}}}\) & 106.28 \({}^{\text{\tiny{A}}}\) & 47.44 \({}^{\text{\tiny{A}}}\) & 3.01 \({}^{\text{\tiny{C}}}\) & 0.58 \({}^{\text{\tiny{B}}}\)\({}^{\text{\tiny{A}}}\) \\  & 5.756 \(\pm\) & 7.41 \(\pm\) & 1518.93 \(\pm\) & 114.60 \(\pm\) & 96.42 \(\pm\) & 51.24 \(\pm\) \\  & 0.001 \({}^{\text{\tiny{B}}}\) & 0.02 \({}^{\text{\tiny{B}}}\) & 26.21 \({}^{\text{\tiny{B}}}\) & 4.52 \({}^{\text{\tiny{A}}}\) & 3.15 \({}^{\text{\tiny{A}}}\) & 1.88 \({}^{\text{\tiny{B}}}\)\({}^{\text{\tiny{A}}}\) \\ \hline \multirow{2}{*}{Q100 SC1} & 4.454 \(\pm\) & 9.74 \(\pm\) & 254.93 \(\pm\) & 7.14 \(\pm\) & 70.74 \(\pm\) & 19.99 \(\pm\) \\  & 0.001 \({}^{\text{\tiny{B}}}\) & 0.02 \({}^{\text{\tiny{A}}}\) & 37.74 \({}^{\text{\tiny{B}}}\) & 0.04 \({}^{\text{\tiny{C}}}\) & 1.80 \({}^{\text{\tiny{B}}}\) & 1.02 \({}^{\text{\tiny{B}}}\) \\  & 4.439 \(\pm\) & 10.99 \(\pm\) & 3551.99 \(\pm\) & 31.75 \(\pm\) & 139.36 \(\pm\) & 18.53 \(\pm\) \\  & 0.003 \({}^{\text{\tiny{A}}}\) & 0.08 \({}^{\text{\tiny{B}}}\) & 26.01 \({}^{\text{\tiny{B}}}\) & 1.43 \({}^{\text{\tiny{B}}}\) & 1.13 \({}^{\text{\tiny{A}}}\) & 0.66 \({}^{\text{\tiny{A}}}\)\({}^{\text{\tiny{B}}}\) \\  & 4.408 \(\pm\) & 11.57 \(\pm\) & 2494.96 \(\pm\) & 51.41 \(\pm\) & 132.97 \(\pm\) & 17.41 \(\pm\) \\  & 0.006 \({}^{\text{\tiny{B}}}\) & 0.01 \({}^{\text{\tiny{A}}}\) & 23.81 \({}^{\text{\tiny{B}}}\) & 2.59 \({}^{\text{\tiny{A}}}\) & 3.90 \({}^{\text{\tiny{A}}}\) & 0.57 \({}^{\text{\tiny{A}}}\)\({}^{\text{\tiny{B}}}\) \\ \hline \multirow{2}{*}{Q100 SC2} & 4.507 \(\pm\) & 8.94 \(\pm\) & 3296.02 \(\pm\) & 20.13 \(\pm\) & 64.83 \(\pm\) & 11.51 \(\pm\) \\  & 0.001 \({}^{\text{\tiny{B}}}\) & 0.03 \({}^{\text{\tiny{B}}}\) & 51.16 \({}^{\text{\tiny{B}}}\) & 1.39 \(\pm\) & 27.73 \(\pm\) & 0.47 \(\pm\) \\ \multirow{2}{*}{Q75 SC2} & 4.514 \(\pm\) & 9.23 \(\pm\) & 4103.61 \(\pm\) & 73.03 \(\pm\) & 111.85 \(\pm\) & 16.93 \(\pm\) \\  & 0.006 \({}^{\text{\tiny{B}}}\) & 0.05 \({}^{\text{\tiny{B}}}\) & 60.39 \({}^{\text{\tiny{A}}}\) & 2.87 \({}^{\text{\tiny{B}}}\) & 2.80 \({}^{\text{\tiny{B}}}\) & 2.80 \({}^{\text{\tiny{B}}}\) & 0.85 \({}^{\text{\tiny{B}}}\) \\  & 4.510 \(\pm\) & 9.65 \(\pm\) & 2259.84 \(\pm\) & 73.32 \(\pm\) & 130.29 \(\pm\) & 16.28 \(\pm\) \\  & 0.004 \({}^{\text{\tiny{B}}}\) & 0.03 \({}^{\text{\tiny{B}}}\) & 119.98 \({}^{\text{\tiny{B}}}\) & 3.36 \({}^{\text{\tiny{B}}}\) & 3.13 \({}^{\text{\tiny{A}}}\) & 0.13 \({}^{\text{\tiny{B}}}\)\({}^{\text{\tiny{B}}}\)\({}^{\text{\tiny{B}}}\) \\ \hline \hlineknown for antibacterial and antifungal activity, and moderate levels of acetic acid have an important contribution to the sour taste and the specific flavor of sourdough bread [34; 40]. The use of the starter cultures to initiate sourdough fermentation created a more stressful environment for the microorganisms originating from the GF flours. The selected fermentation conditions ensured better adaptation and growth of the lactic acid bacteria from SC1 and SC2, resulting in important changes in the main metabolism products found in the sourdough (Table 3).