Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the...

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Bibliographic Details
Main Authors: Jana van Rooyen, Senay Simsek, Samson Adeoye Oyeyinka, Marena Manley
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
thermal treatment
wheat grains
starch damage
crystallinity
pasting properties
retrogradation
Online Access:https://www.mdpi.com/2304-8158/11/2/207

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