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https://doi.org/10.1016/S0260-8774(98)00034-X

has been cited by the following article:

• TITLE: The Impact of Hydrothermal Treatments on Technological Properties of Whole Grains and Soriz (Sorghum oryzoidum) Groats

  AUTHORS: Rodica Siminiuc, Dinu Țurcanu

  KEYWORDS: Hydrothermal Treatment, Culinary Properties, Soriz (Sorghum oryzoidum), Whole Grains, Firmness, Gluten Free

  JOURNAL NAME: Food and Nutrition Sciences, Vol.11 No.10, October 27, 2020

  ABSTRACT: 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. NaHCO3 and C6H8O7 concentrations 0.5%; 1.0% and 2.0%) differently influence the cooking time, mass, volume and firmness of the grains.