The present work evaluates the potential of sorghum with high content of tannins for wholegrain flour production. Two types of mills were used: a roller mill (RM) and a blade (BM) mill. The impact of moisture and grinding on yield, physical, chemical and thermal properties were evaluated. Maximum yield was obtained using a BM with 25% moisture in the grain, resulting in 60.9% versus 28% (g flour g⁻¹ of wholegrain sorghum) for the RM. Grain moisture and milling type affected flour colour and ashes. For both mills, the pasting and thermal properties of flour with grain moisture variation were significantly different from the untreated control sample. By studying the procedures for flour production and quality characteristics, it is possible to produce flour with good physical attributes, which can contribute to the development of gluten‐free foods based on sorghum for the coeliac population.

中文翻译：

---

水分和研磨对水热处理高粱粒获得的全麦粉产量，物理，化学和热性能的影响

目前的工作评估了单宁含量高的高粱在全麦面粉生产中的潜力。使用两种类型的磨机：辊磨机（RM）和叶片磨机（BM）。评估了水分和研磨对产量，物理，化学和热性能的影响。使用谷物中水分含量为25％的BM可获得最大产量，相对于28％（g面粉g ^-1），产率为60.9％RM的全麦高粱）。谷物的水分和研磨类型会影响面粉的颜色和灰烬。对于这两个工厂，随谷物水分变化而变化的面粉的糊化和热性能与未处理的对照样品显着不同。通过研究面粉的生产程序和质量特性，可以生产出具有良好物理特性的面粉，从而有助于开发基于高粱的无麸质食品，从而促进乳糜泻。