高粱谷物可用于无麸质面粉。

Sorghum

什么是高粱？

不同品种的高粱范围从白色和浅黄色到深红色，紫色和棕色。高粱用作牛和家禽的饲料，以及人类消费。它通常是非洲和印度某些地区的能量和蛋白质的唯一来源。

缺乏麸质使其成为乳糜泻患者配制面包店和其他食品的宝贵谷物。USDA根据结构特征对其谷物分为四种分类：2

  • 混合高粱
  • 白色高粱
  • 单宁高粱
  • Sorghum

起源

据信高粱始于4500和1000年之间的中非。从那里蔓延到非洲的其他地区，主要是苏丹，埃及和尼日利亚和亚洲（印度）。今天，它在全世界种植，亚洲和非洲的大多数（~55％），其次是美国生产30％的全球供应。其余的是在中美洲和南美的干燥地区生长，主要是哥伦比亚和委内瑞拉。3.

由于作物的耐旱，高粱谷物是世界干旱地区的重要食品。3.

功能

Due to the lack of gluten, it has poor rheological properties and inadequate bread-making qualities. Sorghum-based doughs behave more like batters than doughs. To compensate for these drawbacks, composites of sorghum and other flours have been used in bread formulations.

牡丹饼干和蛋糕研究使用了高粱粉和淀粉的组合来产生可接受的蛋糕。3.然而，用100％高粱面粉生产的饼干韧性和砂砾。3.

Breads made with sorghum composite flours were found by trained panelists to display hay-like aroma with slight sourness and astringency. Textural differences were also noted between sorghum and rye-based breads.4.

Nutrition

Sorghum grains are rich in carbohydrates, especially those with slow digestibility.5.它们含有中度水平的蛋白质，赖氨酸水平低，但不含麸质。与其他谷物类似，它是B-维生素的良好来源。谷物还含有有益的植物化学品，例如黄酮类化合物，据报道有助于延缓肿瘤发育。6.

Sorghum’s slow starch digestibility is a result of its restricted endosperm accessibility as well as the presence of tannins. This quality has been found to be effective in reducing insulin (~55%) and glucose (35%) responses in healthy individuals who consumed muffins containing its flour.8.

Application

该应用程序分为两个主要类别：

  1. 面粉：将谷物研磨成面粉或膳食，并进一步用于在印度和一些非洲国家制作笨拙和其他无酵饼。最近，高粱面粉已纳入无麸质烘焙食品，如玉米饼，粥，稀粥，发酵和未发酵的平面面包，薯片等许多其他。
  2. 谷物：中使用的谷物早餐麦片和哺育tional bars as well as in multigrain breads. It can also be boiled and consumed as an alternative to rice.

FDA规则

Under FDA labeling guidelines, Sorghum is classified as a whole grain.9.

参考

  1. “United States Department of Agriculture.” Agricultural Marketing Service,www.gipsa.usda.gov/fgis/commgallery/gr_grsorghum.aspx.。
  2. “Official US Standards for Grain Sorghum.” United States Department of Agriculture, 6AD.https://www.gipsa.usda.gov/fgis/standards/810sorghu.pdf
  3. Arendt，E和F Dal Bello。无麸质谷物产品和饮料。学术，2008年第101-112页
  4. Hart, M. R., Graham, R. P., Gee, M., and Morgan Jr., A. I. (1970). Bread from sorghum and barley flours. J. Food Sci. 35, 661–665
  5. Carson，L.，Setser，C.和Sun，X.S.高粱复合面包的感官特征。食物SCI。技术。2001,35,5：465-471。
  6. Klopfstein, C.F. and Hoseney, R.C. Nutritional properties of sorghum and the millets. In “Sorghum and millets Chemistry and technology”, (D.V. Dendy, Ed.). American Association of cereal Chemists, St. Paul, MN., 1995, pp: 125-168.
  7. 黄，M.T.和法拉罗，T.酚类化合物在食品和癌症预防中。ACS研讨会，1992,507：8-34。
  8. 8.。Poquette, N.M., Gu, X. and Lee, S.-O., grain sorghum muffin reduces glucose and insulin responses in men. Food Funct. 2014, 5: 894-899.
  9. Center for Food Safety and Applied Nutrition. “Guidance & Regulation – Draft Guidance for Industry and FDA Staff: Whole Grain Label Statements.” U S Food and Drug Administration Home Page, Center for Biologics Evaluation and Research,www.fda.gov/Food/GuidanceRegulation/ucm059088.htm。