Effect of sorghum flour properties on gluten-free sponge cake

CURTI MI; BELORIO M; PALAVECINO, PABLO MARTÍN; CAMIÑA JM; RIBOTTA PD; GÓMEZ M

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2022 vol. 58 p. 1 - 12

0022-1155

As the demand for gluten-free productsincreases, the use of sorghum flour becomes a good alternative. Sponge cakesare consumed worldwide and suitable for formulations that could replace wheatflour. One of the most influential parameters on sponge cake quality is the flourparticle size. In this study, we obtained and characterized different flours bymilling white and brown sorghum grains and evaluated the influence of flour characteristicson batter properties and gluten-free sponge cake quality. Flours were producedby pearling, milling and sifting; and were characterized for flour composition,particle size distribution, damaged starch and water absorption. The structure,density, and viscosity of the batters; and specific volume and crumb propertiesof the sponge cake were evaluated. The results showed that flour composition,and properties were modified by the milling processes. Pasting viscosity increasedas the particle size of the flours was reduced. Brown or white sorghum flourwith smaller particle size produced high density and viscosity batters withsmall and homogeneous air bubbles distribution. Independently of the sorghumvariety used, smaller particle size flour leads to sponge cakes of high volumeand low firmness.