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

作　　者：Rodica Siminiuc Dinu Țurcanu Rodica Siminiuc;Dinu Țurcanu(Food and Nutrition Department, Chisinau, Republic of Moldova;Technical University of Moldova, Chisinau, Republic of Moldova;Informatization, Partnerships, Institutional Image and Communication Office, Chisinau, Republic of Moldova)

机构地区：[1]Food and Nutrition Department, Chisinau, Republic of Moldova [2]Technical University of Moldova, Chisinau, Republic of Moldova [3]Informatization, Partnerships, Institutional Image and Communication Office, Chisinau, Republic of Moldova

出　　处：《Food and Nutrition Sciences》2020年第10期955-968,共14页食品与营养科学（英文）

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><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>

关 键 词：Hydrothermal Treatment Culinary Properties Soriz (Sorghum oryzoidum) Whole Grains FIRMNESS Gluten Free 

分 类 号：O17[理学—数学]