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Effect of sorghum flour properties on gluten-free sponge cake


As the demand for gluten-free products increases, the use of sorghum flour becomes a good alternative. Sponge cakes are consumed worldwide and suitable for formulations that could replace wheat flour. One of the most influential parameters on sponge cake quality is the flour particle size. In this study, we obtained and characterized different flours by milling white and brown sorghum grains and evaluated the influence of flour characteristics on batter properties and gluten-free sponge cake quality. Flours were produced by pearling, milling and sifting; and were characterized for flour composition, particle size distribution, damaged starch and water absorption. The structure, density, and viscosity of the batters; and specific volume and crumb properties of the sponge cake were evaluated. The results showed that flour composition, and properties were modified by the milling processes. Pasting viscosity increased as the particle size of the flours was reduced. Brown or white sorghum flour with smaller particle size produced high density and viscosity batters with small and homogeneous air bubbles distribution. Independently of the sorghum variety used, smaller particle size flour leads to sponge cakes of high volume and low firmness.

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The authors greatly acknowledge Consejo Nacional de Ciencia y Técnica (CONICET), Agencia Nacional de Promoción Científica y Tecnológica (Argentina), Universidad Nacional de Córdoba, Universidad Nacional de La Pampa (Argentina), and Universidad de Valladolid (Spain). The authors would like to thank Fernanda Quiroga (CPA-ICYTAC, CONICET-UNC) for technical help.


Research was supported by the Consejo Nacional de Ciencia y Técnica (CONICET), Agencia Nacional de Promoción Científica y Tecnológica, the Universidad Nacional de Córdoba, the Universidad Nacional de La Pampa (Argentina), and Universidad de Valladolid (Spain).

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MI Curti executed laboratory measurements and drafted the manuscript; M Belorio, P Palavecino helped to laboratory measurements and made interpretation of data; JM Camiña, PD Ribotta, M Gómez made contributions to design of the work and extensive revisions and interpretation of data.

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Correspondence to Pablo D. Ribotta.

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Curti, M.I., Belorio, M., Palavecino, P.M. et al. Effect of sorghum flour properties on gluten-free sponge cake. J Food Sci Technol 59, 1407–1418 (2022).

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  • Sorghum
  • Size particle
  • Milling
  • Pearling
  • Sponge cake