Rodríguez-España Melissa, Figueroa-Hernández Claudia Yuritzi, Figueroa-Cárdenas Juan de Dios, Rayas-Duarte Patricia, Hernández-Estrada Zorba Josué
Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, CP 91897, Veracruz, Veracruz, Mexico.
CONACYT-Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M. A. de Quevedo 2779, Veracruz, Ver, C.P. 91897, Mexico.
Curr Res Food Sci. 2022 May 10;5:807-812. doi: 10.1016/j.crfs.2022.04.014. eCollection 2022.
Sorghum () is a nutritional grain considered an important source of micro- and macro-nutrients. Also, the flour obtained from sorghum is considered a suitable substitute for wheat flour for celiac disease patients due it is gluten-free. However, its use has some limitations due to anti-nutritional factors such as tannins, phytates, trypsin inhibitors, and protein crosslinkers. To prevent those effects, new strategies for sorghum processing have been explored. Germination of this grain has been shown to increase nutrient content further and reduce anti-nutrients. In addition, fermentation with lactic acid bacteria could modify starch and protein digestion in sorghum flour and increase their nutrient availability. Although there are many benefits to germination and fermentation, more research must be done to improve the products' texture and sensory properties to gain wider consumer acceptance. In this review, the mechanism behind changes in the nutritional and anti-nutritional profile of sorghum grain due to germination and fermentation treatments is shown, and the impact of these changes on dough rheological properties and bread quality.
高粱（）是一种营养谷物，被认为是微量和常量营养素的重要来源。此外，由于高粱粉不含麸质，它被认为是乳糜泻患者小麦粉的合适替代品。然而，由于单宁、植酸盐、胰蛋白酶抑制剂和蛋白质交联剂等抗营养因子，其使用存在一些局限性。为了防止这些影响，人们探索了高粱加工的新策略。这种谷物的发芽已被证明可以进一步提高营养成分并减少抗营养物质。此外，用乳酸菌发酵可以改变高粱粉中的淀粉和蛋白质消化率，并提高其营养利用率。尽管发芽和发酵有许多好处，但仍需进行更多研究以改善产品的质地和感官特性，从而获得更广泛的消费者认可。在这篇综述中，展示了发芽和发酵处理导致高粱籽粒营养和抗营养特性变化的背后机制，以及这些变化对面团流变学特性和面包品质的影响。
