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.

假谷物是无麸质，营养丰富的原材料，正被考虑用于生产无麸质产品，尤其是面包。这项研究提出了基于等量of菜，荞麦和藜麦，面团产量为250的无麸质酸面团配方，以及一种精制方法来获得成熟的酸面团。根据微生物学，pH值和总滴定酸度对酵母进行表征。既定的方案使自发成熟的酵母发酵成为可能，其乳酸菌种群为9.60±0.02 log CFU / g，总酵母菌和非酵母菌酵母群体（赖氨酸阳性）分别为7.91±0.15和7.52±0.10 log CFU / g。在下一个刷新时，在成熟的酸面团相中保持了很高的pH稳定性和总可滴定酸度，分别为4.04±0.02和18.39±0.56 ml NaOH 0.1 M / 10 g。这种酸面团的使用不仅可以用于生产无麸质面包，而且可以用于生产其他无麸质产品。