SYNERGISTIC EFFECT OF SOURDOUGH, GERMINATED QUINOA (CHENOPODIUM QUINOA) FLOUR AND TRANSGLUTAMINASE ON THE PHYSICOCHEMICAL, MECHANICAL AND SENSORY PROPERTIES OF GLUTEN-FREE CIABATTA BREAD

The increasing demand for gluten-free bakery products has intensified the development of formulations capable of reproducing the technological, structural, and sensory attributes traditionally associated with wheat-based bread. This study aimed to optimize a gluten-free ciabatta-type bread using sourdough, germinated quinoa flour, and transglutaminase, while assessing their effects on dough properties, bread quality, cold fermentation performance, and consumer acceptance. Initially, a Box–Behnken experimental design comprising 17 treatments was applied to evaluate the influence of sourdough level (20–30%), germinated quinoa flour substitution (10–20%), and transglutaminase concentration (0.1–0.5%) on dough extensibility, crumb hardness, and physicochemical quality parameters. The experimental responses were integrated through a multicriteria desirability index, allowing the selection of two promising formulations with improved technological performance. Subsequently, these formulations were subjected to a 2² factorial design at two hydration levels, 80% and 90%, to determine the effect of water incorporation on bread structure and texture. The results indicated that 90% hydration promoted softer crumbs, higher specific volume, and a more open and developed alveolar structure, leading to the selection of formulation MTF3 as the optimal base system. In a further optimization stage, cold fermentation was applied to MTF3 for 12, 24, 36, and 48 h. Among these conditions, 24 h of fermentation provided the best balance between reduced hardness, increased specific volume, and stable crust crispness. Finally, sensory evaluation with 96 consumers demonstrated that the 24 h cold-fermented bread showed higher acceptance than a commercial gluten-free bread, particularly in aroma, flavor, and crispness. Gluten content was below 10 ppm, confirming its suitability for individuals with celiac disease. Overall, the synergistic use of sourdough, germinated quinoa flour, transglutaminase, high hydration, and controlled cold fermentation enabled the production of a gluten-free ciabatta-type bread with enhanced technological functionality and competitive sensory quality.