Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat, and quinoa with a dough yield of 250, and an elaboration method to obtain ripe sourdough. Sourdough was characterized in terms of microbiology, pH, and total titratable acidity. The established protocol made it possible to obtain a spontaneous ripe sourdough with lactic acid bacteria populations of 9.60 ± 0.02 log CFU/g and total yeasts and non-Saccharomyces yeast populations (lysine positive) of 7.91 ± 0.15 and 7.52 ± 0.10 log CFU/g, respectively. Great pH stability and total titratable acidity were maintained in the ripe sourdough phase, with values of 4.04 ± 0.02 and 18.39 ± 0.56 ml NaOH 0.1 M/10 g, respectively, at the time of the next refreshment. The use of this sourdough could be an interesting alternative for the production of not only gluten-free bread but also other gluten-free products.

中文翻译：

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用苋菜、荞麦和藜麦粉的混合物制作自发无麸质酸面团，分析微生物负荷、酸度和 pH 值

伪谷物是无麸质、营养丰富的原材料，正在考虑用于生产无麸质产品，尤其是面包。本研究提出了一种基于等量苋菜、荞麦和藜麦的无麸质酸面团配方，面团产量为 250，以及一种获得成熟酸面团的精心制作方法。酸面团的特征在于微生物学、pH 值和总可滴定酸度。既定的方案使得获得乳酸菌种群为 9.60 ± 0.02 log CFU/g 和总酵母菌和非酵母菌种群（赖氨酸阳性）为 7.91 ± 0.15 和 7.52 ± 0.10 log CFU/g 的自发成熟酵母成为可能， 分别。在成熟的酸面团阶段保持良好的 pH 稳定性和总可滴定酸度，值为 4.04 ± 0.02 和 18.39 ± 0.56 ml NaOH 0.1 M/10 g，分别在下一次刷新时。使用这种酸面团不仅可以用于生产无麸质面包，还可以用于生产其他无麸质产品。