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Fermentation
Volume 11
Issue 12
10.3390/fermentation11120657
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Techno-Nutritional Improvement of Gluten-Free Breads Using Spontaneous Sourdough of Quinoa and Buckwheat Flours

by
María Soledad López
1,
Emiliano Jesús Salvucci
1,
María Verónica Baroni
1,2,
Romina Di Paola
1,2,
Gabriela Teresa Pérez
1,* and
Lorena Susana Sciarini
1,3
1
Institute of Food Science and Technology Córdoba (ICYTAC), CONICET, Universidad Nacional de Córdoba (UNC), Córdoba X5000, Argentina
2
Department of Organic Chemistry, Faculty of Chemical Sciences, Universidad Nacional de Córdoba (UNC), Córdoba X5000, Argentina
3
Laboratory of Cereals and Pulses, Faculty of Agricultural Sciences, Universidad Nacional de Córdoba (UNC), Córdoba X5000, Argentina
*
Author to whom correspondence should be addressed.
Fermentation 2025, 11(12), 657; https://doi.org/10.3390/fermentation11120657 (registering DOI)
Submission received: 7 October 2025 / Revised: 20 November 2025 / Accepted: 21 November 2025 / Published: 23 November 2025
(This article belongs to the Special Issue Women’s Special Issue Series: Fermentation)
Versions Notes

Abstract

The aim of this study was to evaluate the effect of spontaneous sourdoughs on the quality of gluten-free breads formulated with quinoa (Q) and buckwheat (BW) flours in order to improve their nutritional, technological, and sensory attributes. The microbiota of the sourdoughs was dominated by Pediococcus pentosaceus and P. acidilactici. Total polyphenols, antioxidant capacity, phytic acid, and free amino acids were determined in sourdoughs (before and after fermentation) and breads. Breads were prepared with three levels of sourdough: 10%, 15%, and 20%. Bread specific volume, crumb firmness, staling rate, crumb structure, and consumer acceptability were evaluated. Sourdoughs showed higher phenolic compound contents compared to the unfermented control, and on average, breads with sourdough contained 67% more phenolics than control breads. Antioxidant activity also increased, particularly in BW sourdough samples. Phytic acid decreased in both sourdoughs and breads, while free amino acids increased. Breads with Q and BW sourdoughs exhibited a specific volume 40% and 25% higher, respectively, than the control, along with lower firmness and slower staling. BW sourdough breads reached the highest overall consumer acceptance. Incorporation of Q and BW spontaneous sourdoughs, especially at 20% substitution, significantly improved the nutritional, technological, and sensory quality of gluten-free breads.
Keywords: autochthonous; lactic acid bacteria; phytic acid; polyphenolic compounds; sensorial quality autochthonous; lactic acid bacteria; phytic acid; polyphenolic compounds; sensorial quality

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MDPI and ACS Style

López, M.S.; Salvucci, E.J.; Baroni, M.V.; Di Paola, R.; Pérez, G.T.; Sciarini, L.S. Techno-Nutritional Improvement of Gluten-Free Breads Using Spontaneous Sourdough of Quinoa and Buckwheat Flours. Fermentation 2025, 11, 657. https://doi.org/10.3390/fermentation11120657

AMA Style

López MS, Salvucci EJ, Baroni MV, Di Paola R, Pérez GT, Sciarini LS. Techno-Nutritional Improvement of Gluten-Free Breads Using Spontaneous Sourdough of Quinoa and Buckwheat Flours. Fermentation. 2025; 11(12):657. https://doi.org/10.3390/fermentation11120657

Chicago/Turabian Style

López, María Soledad, Emiliano Jesús Salvucci, María Verónica Baroni, Romina Di Paola, Gabriela Teresa Pérez, and Lorena Susana Sciarini. 2025. "Techno-Nutritional Improvement of Gluten-Free Breads Using Spontaneous Sourdough of Quinoa and Buckwheat Flours" Fermentation 11, no. 12: 657. https://doi.org/10.3390/fermentation11120657

APA Style

López, M. S., Salvucci, E. J., Baroni, M. V., Di Paola, R., Pérez, G. T., & Sciarini, L. S. (2025). Techno-Nutritional Improvement of Gluten-Free Breads Using Spontaneous Sourdough of Quinoa and Buckwheat Flours. Fermentation, 11(12), 657. https://doi.org/10.3390/fermentation11120657

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