What question did this study set out to answer?

The aim was to examine how physical treatments like dry heat and fractionation affect the chemical and rheological properties of white sorghum flour.

March 14, 2026Open Access

Chemical and Rheological Modifications of White Sorghum Flour by Physical Treatments with Possible Implications for Health

Key Points

The aim was to examine how physical treatments like dry heat and fractionation affect the chemical and rheological properties of white sorghum flour.
Applied dry heat treatment to sorghum grains of various granulations at different temperatures.
Measured amino acids, fatty acids, minerals, and volatile compounds in the flours.
Assessed dynamic rheological behavior of sorghum dough.
Compared chemical properties across different particle size fractions.
Dry heat treatment increased mono and polyunsaturated fatty acids while decreasing certain amino acids.
Calcium and sodium levels increased, while iron, zinc, and copper levels generally decreased, except in medium-sized particles.
Distinct volatile profiles were found in different particle sizes, affecting dough properties.
The treatment led to stiffer dough with enhanced elastic and viscous moduli.

Abstract

This paper aimed to investigate the impact of dry heat treatment and fractionation on white sorghum grain’s chemical and rheological properties. For this, dry heat treatment was applied to sorghum grains of different granulations, integral (I), large (L > 300 μm), medium (200 μm < M < 250 μm), and small (S < 200 μm), at corresponding temperatures of 144 °C, 132 °C (M), and 121 °C (S). The content of amino acids, fatty acids, minerals, and volatile compounds was determined in sorghum flours, along with the dynamic rheological behavior of sorghum dough. The results indicated that dry heat treatment increased mono and polyunsaturated fatty acid content, and decreased lysine, isoleucine, and glutamic acid contents. Significant differences (p < 0.05) in amino acid and fatty acid profiles were observed between fractions. Generally, Ca and Na increased after dry heat treatment of sorghum grains, while Fe, Zn, and Cu decreased, except in the M particle size sample. The optimal fraction M is distinguished by an increase in Fe, Zn and Cu content compared to the control. Volatile compounds were affected by both fractionation and dry heat treatment, with samples with S particle size possessing a distinct volatile profile. Dry heat treatment produced a stiffer, less deformable dough, maintaining elastic dominance and slightly reducing the peak gelatinization temperature. Particle size reduction led to dough strengthening and an increase in elastic and viscous moduli. The combined use of fractionation and dry heat treatment permits precise control of sorghum’s nutritional and rheological properties.

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