Bacterial communities analysis of amaranth and quinoa dough fermentation by PCR-DGGE(Denaturing Gradient Gel Electrophoresis).

Andean regions are centre of origin and domestication of a large number of plant species such as quinoa and amaranth. Because of their nutritional valua (Balanced composition of essential amino acids, minerals and vitamins) and the absence of gluten, new consumer demands have emerged for these pseudo cereals and their flours. Although the use of such alternative flours is restricted due to their low baking quality, fermentation may improve both the sensory and baking qualities.