Curti María Isabel, Belorio Mayara, Palavecino Pablo M, Camiña José Manuel, Ribotta Pablo D, Gómez Manuel
Instituto de Ciencias de la Tierra y Ambientales de La Pampa, CONICET-UNLPam, Santa Rosa, La Pampa Argentina.
Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa (UNLPam), Santa Rosa, La Pampa Argentina.
J Food Sci Technol. 2022 Apr;59(4):1407-1418. doi: 10.1007/s13197-021-05150-0. Epub 2021 Jun 5.
As the demand for gluten-free products increases, the use of sorghum flour becomes a good alternative. Sponge cakes are consumed worldwide and suitable for formulations that could replace wheat flour. One of the most influential parameters on sponge cake quality is the flour particle size. In this study, we obtained and characterized different flours by milling white and brown sorghum grains and evaluated the influence of flour characteristics on batter properties and gluten-free sponge cake quality. Flours were produced by 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 properties of the sponge cake were evaluated. The results showed that flour composition, and properties were modified by the milling processes. Pasting viscosity increased as the particle size of the flours was reduced. Brown or white sorghum flour with smaller particle size produced high density and viscosity batters with small and homogeneous air bubbles distribution. Independently of the sorghum variety used, smaller particle size flour leads to sponge cakes of high volume and low firmness.
The online version contains supplementary material available at 10.1007/s13197-021-05150-0.
随着对无麸质产品需求的增加，高粱粉的使用成为一个很好的选择。海绵蛋糕在全球范围内都有消费，并且适用于可以替代小麦粉的配方。影响海绵蛋糕品质的最关键参数之一是面粉颗粒大小。在本研究中，我们通过研磨白高粱和褐高粱谷物获得并表征了不同的面粉，并评估了面粉特性对面糊性质和无麸质海绵蛋糕品质的影响。面粉通过去壳、研磨和筛分制成；并对面粉成分、粒度分布、破损淀粉和吸水性进行了表征。对面糊的结构、密度和粘度；以及海绵蛋糕的比容和面包心性质进行了评估。结果表明，面粉成分和性质通过研磨过程得到了改变。随着面粉颗粒尺寸的减小，糊化粘度增加。粒径较小的褐高粱粉或白高粱粉能产生高密度和高粘度的面糊，气泡分布小且均匀。无论使用哪种高粱品种，粒径较小的面粉都会使海绵蛋糕体积大且硬度低。
在线版本包含可在10.1007/s13197-021-05150-0获取的补充材料。
