Obtenção de farinha de sorgo tratada com ácido lático e aplicação em formulação de bolo

Abstract

The purpose of this study was to evaluate the effect of partial substitution of wheat flour by sorghum flour treated with lactic acid in cake formulations under physicochemical and technological characteristics. Sorghum flour obtained were used as grinding grains of the white sorghum Sorghum vulgare species. Sorghum flour samples were divided into four treatments: (i) Standard - untreated flour; (ii) hydrothermal treatment at 50 °C for 12 hours; (iii) application of 2.5% lactic acid and subjected to heat treatment at 50 °C for 12 hours; (iv) application of 5.0% of lactic acid and subjected to heat treatment at 50 °C for 12 hours. Moisture tests were carried out, water absorption index (WAI) Water solubility index (WSI) and color of the flour. These were also aplicas cakes formulation at a concentration of 15% wheat flour substitute was prepared and in parallel a standard formulation (Wheat 100%), and evaluated the specific volume, hardness, crust color and crumb the cakes. The results indicate that the treatments sorghum flour treated with lactic acid and heat application had no significant effect on IAA, but there was a higher ISA the samples treated compared to the standard. As the color parameters of the flour was reduced and increased brightness values of the parameter a *, making flour samples with dark reddish color. The preparation of formulations of cakes added 15% sorghum flour did not affect the specific volume, however caused a significant increase in hardness of approximately once in comparison to the standard (100% wheat). Moreover, it promoted a reduction in the brightness values of the color parameter b * and a * parameter increased the crust color and crumb becoming darker cake samples, intensifying the yellowish. However even with the changes brought about by the addition of sorghum flour on the technological characteristics of the cake, it was possible to add 15% of sorghum flour without changing the specific volume of cakes and acceptable technical characteristics.