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The present work evaluates the potential of sorghum with high content of tannins for wholegrain flour production. 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 was obtained using a BM with 25% moisture in the grain, resulting in 60.9% versus 28% (g flour/g of wholegrain sorghum) for the RM. Grain moisture and milling type affected flour colour and ashes. For both 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 quality characteristics, it is possible to produce flour with good physical attributes, which can contribute to the development of gluten-free foods based on sorghum for the celiac population.

This study aimed at understanding the influence of beer colloidal composition and size on physical stability of the colloidal suspensions in beer before filtration. The percentages of retention during filtration indicate that colloidal particles consist principally of polysaccharides (97.04%) and smaller amounts of proteins (2.87%) and polyphenols (0.22). The viscosity of a colloidal dispersion can be modelled as the sum of a hard-sphere contribution and a colloidal force contribution. The colloidal force contribution is determined from the volume fraction of particles, the viscosity colloidal dispersion and the beer viscosity without particles. The volume fraction of particles could be estimated from the particle density and the total solid present in the beer. The fitting parameters of the correlation between the particles volume fraction and the colloidal force viscosity could explain the low stability of the colloidal particles of beer. This last determination is more specific than the simple viscosity of beer and could help to improve the prediction of the filtration flow. Stability of beer colloidal particles N. M. J. Martinez Amezaga et al. Stability of beer colloidal particles N. M. J. Martinez Amezaga et al. Stability of beer colloidal particles N. M. J. Martinez Amezaga et al.

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