Table 2.
Formulation of gluten-free sourdough and sourdough-bread
| Ingredients | Buckwheat | Millet | ||
|---|---|---|---|---|
| Amount (g) | % of total flour weight | Amount (g) | % of total flour weight | |
| Commercial sourdough (inoculated with CS) | ||||
| Flour | 250.0 | 250.0 | ||
| Water | 250.0 | 100.0 | 250.0 | 100.0 |
| SC | 25.0 | 10.0 | 25.0 | 10.0 |
| Sourdough inoculated with Lactobacillus spp. strains | ||||
| Flour | 250.0 | 250.0 | ||
| Water | 200.0 | 80.0 | 250.0 | 80.0 |
| Lactobacilli suspension (mL) | 50.0 | 20.0 | 50.0 | 20.0 |
| Model GF bread batter | ||||
| Flour | 314.0 | 314.0 | ||
| Sourdough (flour:water ratio = 1:1) | 422.0 | 422.0 | ||
| Salta | 10.0 | 1.9 | 10.0 | 1.9 |
| Sugar | 10.0 | 1.9 | 10.0 | 1.9 |
| Yeast | 10.0 | 1.9 | 10.0 | 1.9 |
| Water | 314.0 | 100.0 | 251.2 | 88.0 |
SC commercial starter culture
aFor the breads using the lactobacilli suspension, 0.3 g less salt was added, considering the salt content of the broth