Universität des Saarlandes, Fachbereich Biochemie, Saarbrücken, Germany ; School of Pharmacy, Ahfad University for Women, Omdurman, P.O. Box 167, Sudan.
Universität des Saarlandes, Fachbereich Biochemie, Saarbrücken, Germany.
J Food Sci Technol. 2013 Feb;50(1):186-90. doi: 10.1007/s13197-011-0315-2. Epub 2011 Feb 19.
A Sudanese sorghum cultivar (Fetarita) was germinated for 3 days. Stability and clarity of sorghum pastes, freeze-thaw stability, gel consistency, and swelling power were measured every 24 h. There is no substantial difference in stability and clarity between flour samples from germinated and ungerminated sorghum, but a different behavior was observed between samples stored at room temperature and at 4 °C. Cooked paste derived from germinated sorghum flour presented higher syneresis than that derived from ungerminated sorghum flour over the first three cycles but when the cycle number increased, both flours showed zero syneresis value. For the gel consistency the flours derived from germinated sorghum produced thinnest gels. The neutral and acid gel consistency increased when the germination time increased. Germination had not much effect on the swelling power of sorghum flour.
一种苏丹高粱品种（Fetarita）经过 3 天发芽。每隔 24 小时测量高粱糊的稳定性和清晰度、冻融稳定性、凝胶稠度和膨胀力。发芽和未发芽高粱的面粉样品在稳定性和清晰度方面没有实质性差异，但在室温下和 4°C 下储存的样品表现出不同的行为。与未发芽高粱面粉相比，发芽高粱面粉制成的熟糊在前三个循环中的离析率更高，但当循环次数增加时，两种面粉的离析率均为零。对于凝胶稠度，发芽高粱制成的面粉产生的凝胶最稀薄。中性和酸性凝胶稠度随发芽时间的增加而增加。发芽对高粱面粉的膨胀力影响不大。
