Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated addition of quinoa whole grain flour, germinated sourdough, as a functional ingredient formulation rice flour-based bread. Twenty percent (w/w) flour was replaced with alternatives bread formulations. chemical composition, shelf-life, sensory attributes rice-quinoa were analyzed. sourdough resulted significantly improved protein content at 9.82%, relative to 2.70% control breads. amino acid also 5.2, 4.4, 2.6, 3.0, 2.1 times higher arginine, glutamic acid, leucine, lysine, phenylalanine, respectively, only. texture, color, shelf-life (up 6 days), thus they became moderately accepted among consumers. Although (9.77%) content, had reduced (4 days). Similarly, (9.61%), poor texture least preferred by