The Impact of Hydrothermal Treatments on Technological Properties of Whole Grains and Soriz (<i>Sorghum oryzoidum</i>) Groats

• 作者: Dinu Țurcanu Rodica Siminiuc
• 来源期刊: 食品与营养科学(英文)
• 学科: 数学
• 关键词: Hydrothermal Treatment Culinary Properties Soriz (Sorghum oryzoidum) Whole Grains FIRMNESS Gluten Free
• 年，卷（期）: 2020,（10）
• 页码范围: 955-968
• 页数: 14页
• 分类号: O17

摘要

<div style="text-align:justify;"> Cereals and cereal products are the basic element in ensuring the food security of the population. Most cereal-based foods contain gluten. Nutritional therapy is the only treatment for people with gluten-related disorders. No gluten-free products are manufactured in the Republic of Moldova, and the imported ones are sold at very high prices. In this context, Moldova is an unexplored field and research is required. The paper investigated the impact of hydrothermal treatments on whole grains and sorghum groats. It was found that whole grains and sorghum groats have a cooking time of about 130 and 40 minutes, respectively, which can be reduced by about 2 times by prior hydration in water. Hydration media and their concentrations (NaCl solutions;sol. NaHCO_{<span style="font-family:Verdana;">3</span>}<span style="font-family:Verdana;"> and C</span>_{<span style="font-family:Verdana;">6</span>}<span style="font-family:Verdana;">H8O</span>_{<span style="font-family:Verdana;">7</span>}<span style="font-family:Verdana;"> concentrations 0.5%;1.0% and 2.0%</span>) differently influence the cooking time, mass, volume and firmness of the grains. </div>