TABLE 2.

Optimization of LS formulations containing pseudocereals (amaranth or quinoa) in combination or not with wheat flour (W) in ratio 1:1, with sucrose 3% or 6% LS weight, at DY 500 or DY250.

Ingredients	LS typea
	DY500_3%S		DY250_3%S		DY250_6%S
Amaranth/Quinoa flour	10 g	20 g	20 g	40 g	20 g	40 g
Wheat flour type 0	10 g	–	20 g	–	20 g	–
Water	76 ml	76 ml	56 ml	56 ml	56 ml	56 ml
Sucrose	3 g	3 g	3 g	3 g	6 g	6 g
Culture	4 ml	4 ml	4 ml	4 ml	4 ml	4 ml
DY	500	500	250	250	250	250

^aLS types: wheat flour (W) in combination with amaranth (Am) or quinoa (Q) and sucrose 3% LS weight, DY 500 (W/Am or W/Q_DY500_3%S); amaranth (Am) or quinoa (Q) and sucrose 3% LS weight, DY 500 (Am or Q_DY500_3%S); wheat flour (W) in combination with amaranth (Am) or quinoa (Q) and sucrose 3% LS weight, DY 250 (W/Am or W/Q_DY250_3%S); amaranth (Am) or quinoa (Q) and sucrose 3% LS weight, DY 250 (Am or Q_DY250_3%S); wheat flour (W) in combination with amaranth (Am) or quinoa (Q) and sucrose 6% LS weight, DY 250 (W/Am or W/Q_DY250_6%S); amaranth (Am) or quinoa (Q) and sucrose 6% LS weight, DY 250 (Am or Q_DY250_6%S).