Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals

CURTI, MARÍA ISABEL; PALAVECINO, PABLO MARTÍN; SAVIO, MARIANELA; BARONI, MARÍA VERÓNICA; RIBOTTA, PABLO DANIEL

Foods

MPDI

Año: 2023 vol. 12

first_pagesettingsOrder Article ReprintsOpen AccessArticleSorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Mineralsby María Isabel Curti 1,2ORCID,Pablo Martín Palavecino 3,4,Marianela Savio 1,2ORCID,María Verónica Baroni 3,5ORCID andPablo Daniel Ribotta 3,4,*ORCID1Facultad Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, Santa Rosa 6300, Argentina2Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP, CONICET-UNLPAM), Santa Rosa 6300, Argentina3Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC, CONICET-UNC), Córdoba 5000, Argentina4Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba 5000, Argentina5Facultad de Ciencias Químicas, Departamento de Química Orgánica, Universidad Nacional de Córdoba, Córdoba 5000, Argentina*Author to whom correspondence should be addressed.Foods 2023, 12(16), 3030; https://doi.org/10.3390/foods12163030Received: 13 July 2023 / Revised: 1 August 2023 / Accepted: 10 August 2023 / Published: 12 August 2023(This article belongs to the Special Issue Cereal-Based Staple Foods: Processing, Quality and Health Benefits)Download Browse Figures Review Reports Versions NotesAbstractThe absence of gluten proteins in sorghum allows for the production of baked goods that are suitable for celiacs. Previous studies have shown that the milling process affects the performance of sorghum flour in baked products, especially those that are gluten-free (GF). This study aimed to explore the effects of mill type (impact and roller) on flour properties and GF bread quality by assessing the technological quality, antioxidant activity, and mineral content of the bread. All particle populations of flour obtained via both millings presented a bimodal distribution, and the volume mean diameter (D 4,3) ranged from 431.6 µm to 561.6 µm. The partially refined milled flour obtained via polishing and impact milling produced bread with a soft crumb, fewer but larger alveoli in the crumb, and a structure that did not collapse during baking, showing the best performance in bread quality. In the in vitro bread digestibility assay, the total polyphenol content and antioxidant activity decreased during the digestion steps. High mineral (Cu, Fe, Mn, and Zn) contents were also found in a portion of the bread (120 g) made with whole sorghum flour; however, their potential bioavailability was reduced in the presence of a higher amount of bran.