02544naa a2200481 a 450000100080000000500110000800800410001902400440006010000180010424502190012226000090034152011030035065000150145365000250146865000120149365000140150565000200151965000200153965000240155965000210158365000150160465000100161965000100162965000260163965000150166565000140168065000120169465000140170665000150172065000270173565000160176265300210177865300250179965300210182465300090184565300240185465300120187865300230189070000220191370000230193570000190195877300850197721260662022-05-02       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1111/jfpp.150142DOI1 aCAYRES, C. A.  aWhole-grain sorghum, orange pomace and whey blends as a novel gluten-free pregelatinized ingredientbassessment of physicochemical and pasting properties (sorghum-based pregelatinized flour).h[electronic resource]  c2021  aThis study aimed to obtain gluten?free pregelatinized composite flours. A central composite rotational design was employed to study the impact of variation of the amount of whole?grain sorghum flour, the conditioning moisture in composite flour, and the temperature in the third zone of the extruder on the flour properties. Conditioning moisture was the parameter that most influenced peak viscosity, trough, final viscosity, and setback of flours. Pregelatinized composite flours with similar pasting properties to cross?linked chemically modified sorghum starches were obtained. While the sorghum flour presented 83.6°C for pasting temperature, 489cP for peak viscosity, and 1329cP for setback, the pregelatinized composite flours presented values between 69 ? 74.4°C, 129 ? 257cP, and 108 ? 311cP, respectively. The variation of the process and formulation parameters resulted in the production of flours with well?differentiated pasting properties that would meet specific technological features for application in various foodstuffs, and some optimizations for food applications were shown.  aByproducts  aChemical composition  aCooking  aExtrusion  aFood technology  aModified starch  aPhysical properties  aProtein products  aRice flour  aAmido  aArroz  aComposição Química  aCulinária  aExtrusão  aFarinha  aProteína  aSubproduto  aTecnologia de Alimento  aViscosidade  aAmido modificado  aEstrusion conditions  aFarinha de arroz  aFood  aPropriedade física  aProtein  aVisco Analyzer RVA1 aASCHERI, J. L. R.1 aCOUTO, M. A. P. G.1 aALMEIDA, E. L.  tJournal of Food Processing and Preservationgv. 45, n. 1, e15014, p. 1-14, 2021.