Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains

ACQUISGRANA, MARÍA DEL ROSARIO; GOMEZ PAMIES, LAURA CECILIA; MARTINEZ AMEZAGA, NANCY MARÍA JIMENA; QUIROGA, FERNANDA MICAELA; RIBOTTA, PABLO DANIEL; BENÍTEZ, ELISA INÉS

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2020 vol. 55 p. 2901 - 2909

0950-5423

The present work evaluates the potential of sorghum with high content of tannins for wholegrain flourproduction. Two types of mills were used: a roller mill (RM) and a blade (BM) mill. The impact of moisture and grinding on yield, physical, chemical and thermal properties were evaluated. Maximum yield wasobtained using a BM with 25% moisture in the grain, resulting in 60.9% versus 28% (g flour g1 ofwholegrain sorghum) for the RM. Grain moisture and milling type affected flour colour and ashes. Forboth mills, the pasting and thermal properties of flour with grain moisture variation were significantly different from the untreated control sample. By studying the procedures for flour production and qualitycharacteristics, it is possible to produce flour with good physical attributes, which can contribute to thedevelopment of gluten-free foods based on sorghum for the coeliac population.