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.
Highlights
Cereals and cereal products are the basic element in ensuring the food security of the population
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
In order to reduce the cooking time, the whole grains were subjected to hydration in neutral, acidic and basic aqueous solutions of different concentrations for 24 hours. 40 g of whole soriz grains were placed in 200 ml of saline, acid and alkaline solutions of various concentrations for hydration, at a temperature of 20 ̊C ± 2 ̊C
Summary
Cereals and cereal products are the basic element in ensuring the food security of the population. The World Health Organization recommends that most energy come from cereals. Increasing the consumption of cereals, especially whole grains, is an important goal, thanks to its protective role against diabetes and other metabolic diseases, as well as against cancer [1]. Nutritional trends in recent decades have shifted to whole grains, refined cereals, especially white flours and white bread assortments, are often.
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