Effect of tempering conditions and mill type on physicochemical and functional properties of sorghum ( Sorghum bicolor [L.] Moench) flour

Abstract

Sorghum is an important worldwide crop cereal due to its relative plasticity at planting time and its development in arid areas. It is mainly used for animal feed and exportation in agricultural countries, while in Asia and Africa is a staple food for human consumption (Taylor & Kruger, 2018). In Argentina, sorghum is also used as a forage cereal. In 2021 the country had a record harvest of 900,000 tons, the second world exporter of sorghum (Colombo, 2021).

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

“…The WS-RM sample showed the highest PV and FV and the lowest TP ( p < 0.05) ( Table 1 ). In agreement with our previous study [ 33 ], the peak viscosity (PV) and final viscosity (FV) increased with the refinement of the flour, which was attributed to a reduction in the outer layers (a lower ash content, Table 1 ) and germ, thus increasing the amount of starch available for gelatinization. The viscosity of a paste increases via the swelling of granules and the leaching of amylose due to heating and mechanical stress.…”

“…The WWS-IM and WS-RM samples had the highest and lowest milling yields, respectively ( Table 1 ). These yields were similar to those obtained in previous studies [ 32 , 33 ]. The viscosity profiles of the flours increased significantly as the milling yield decreased.…”

“…A commercial hybrid of white sorghum was provided by Praga S.R.L (Córdoba, Argentina). Sorghum flour samples were obtained according to the protocols described in previous work [ 32 , 33 ]. Briefly, the sorghum grains were cleaned (1500 g), conditioned at ~12% moisture, and allowed to rest for 24 h at room temperature before undergoing polishing and milling.…”

“…It is known that the type of mill affects the performance of flour in baked products, especially those that are gluten-free [ 7 , 15 , 32 ]. In a previous study, the authors carried out a complete analysis of the influences of mill type and the grain tempering of different sorghum varieties on the physicochemical and functional properties of flour [ 33 ]; however, the effects on the technological and nutritional quality of bread remain to be studied. Improvement in the sorghum milling technology applied to food requires an in-depth understanding of how the type and milling process of grains affect flour properties and their performance in baked goods.…”