Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum

The roller milling of sorghum and quinoa seeds into flour fractions (coarse, middle, fine) was investigated, chemically analysed, applied in the baking gluten-free sourdough bread. gap settings were adjusted to 0, 5, 8, 10 for quinoa, 3, 7 sorghum. fine reached values up about 41% (gap 8) around 20% 5). SEM pictographs illustrated clear separation each fraction with chemical analysis showing high contents protein, TDF (total dietary fibre), IDF (insoluble fibre) coarse fraction. Up 77% starch content obtained significant amounts SDF (soluble which has good health benefits. Increasing dough moisture 90% helped decreasing bread crumb firmness, while low Avrami parameters RVA pasting behaviour indicated a slow bread-staling rate both breads.