{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,26]],"date-time":"2026-06-26T21:05:05Z","timestamp":1782507905956,"version":"3.54.5"},"reference-count":72,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2025,9,8]],"date-time":"2025-09-08T00:00:00Z","timestamp":1757289600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Science Centre of Poland (NCN)","award":["2022\/06\/X\/NZ9\/01403"],"award-info":[{"award-number":["2022\/06\/X\/NZ9\/01403"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>This study investigated the combined effects of quinoa malt addition (0%, 5%, 10%) and grain variety (white, red, black) on the nutritional and sensory properties of quinoa sourdoughs. Quinoa malt supplementation significantly (p &lt; 0.05) enhanced fermentation characteristics, increasing titratable acidity from 20.0\u201320.4 to 21.2\u201323.8 mL NaOH\/10 g and dynamic viscosity up to 733 \u00b1 5.59 mPa\u00b7s compared to 474\u2013611 mPa\u00b7s in controls. Malt enrichment expanded the volatile profile from predominantly alcohols and acids to include 25 distinct compounds spanning esters, terpenes, aldehydes, phenols, and furans, creating more complex aromatic profiles. Lactic acid production increased significantly in all malted samples, reaching 12.92 \u00b1 0.00 g\/kg in black quinoa with 10% malt. Black quinoa sourdoughs exhibited superior nutritional density with the highest protein (17.3 \u00b1 0.1%), total dietary fiber (17.94 \u00b1 0.14%), potassium (7896 \u00b1 176 mg\/kg), and manganese (55.65 \u00b1 0.47 mg\/kg) contents (p &lt; 0.05). White quinoa variants demonstrated the highest acidity (pH 4.28 \u00b1 0.01) and mineral bioavailability (magnesium: 5371 \u00b1 70 mg\/kg), while red quinoa achieved maximum viscosity (733 \u00b1 5.59 mPa\u00b7s) and zinc content (38.08 \u00b1 0.26 mg\/kg). Volatile compound distribution varied significantly by variety, with white quinoa favoring ester and terpene formation, red quinoa promoting aldehydes and terpenes, and black quinoa accumulating phenols and furans. These findings demonstrate that strategic combination of quinoa variety selection and malt optimization can produce functionally enhanced, gluten-free sourdoughs with targeted nutritional and sensory characteristics for specialty bakery applications.<\/jats:p>","DOI":"10.3390\/molecules30173653","type":"journal-article","created":{"date-parts":[[2025,9,9]],"date-time":"2025-09-09T12:15:17Z","timestamp":1757420117000},"page":"3653","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Chemical Composition and Nutritional Profile of Quinoa Sourdough Enriched with Quinoa Malts"],"prefix":"10.3390","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3681-6525","authenticated-orcid":false,"given":"Agata","family":"Wojciechowicz-Budzisz","sequence":"first","affiliation":[{"name":"Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, 53-345 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4614-7177","authenticated-orcid":false,"given":"Alan","family":"Gasi\u0144ski","sequence":"additional","affiliation":[{"name":"Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Witold","family":"Pietrzak","sequence":"additional","affiliation":[{"name":"Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9427-1722","authenticated-orcid":false,"given":"Ewa","family":"Pejcz","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, 53-345 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marzena","family":"Styczy\u0144ska","sequence":"additional","affiliation":[{"name":"Department of Human Nutrition, Wroclaw University of Environmental and Life Sciences, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0806-7106","authenticated-orcid":false,"given":"Joanna","family":"Harasym","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, 53-345 Wroc\u0142aw, Poland"},{"name":"Adaptive Food Systems Accelerator\u2013Science Centre, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"114965","DOI":"10.1016\/j.foodres.2024.114965","article-title":"Influence of the Malting Conditions on the Modification and Variation in the Physicochemical Properties and Volatile Composition of Barley (Hordeum Vulgare L.), Rye (Secale Cereale L.), and Quinoa (Chenopodium Quinoa Willd.) 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