A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR
Starch damage is starch which is damaged by mechanical treatment, such as milling process in flour production. The purpose of this review is to determine the importance of the amount of starch damage affected by the milling process in the physicochemical properties of flour. Starch damage in flour p...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2020-07-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/7936 |
| _version_ | 1797432654212104192 |
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| author | Nia Ariani Putri Ila Maratush Shalihah Alina Femi Widyasna Riska Putri Damayanti |
| author_facet | Nia Ariani Putri Ila Maratush Shalihah Alina Femi Widyasna Riska Putri Damayanti |
| author_sort | Nia Ariani Putri |
| collection | DOAJ |
| description | Starch damage is starch which is damaged by mechanical treatment, such as milling process in flour production. The purpose of this review is to determine the importance of the amount of starch damage affected by the milling process in the physicochemical properties of flour. Starch damage in flour product is influenced by some factors, such as the milling time, methods, and the roller on the milling machine. Beside milling process, the starch modification is also cause damaged to starch, such as fermentation. The presence of starch damage is an important parameter to determine the physicochemical properties of flour. Starch damage in flour will affect the physicochemical properties, such as particle size, amylose content, thermal and pasting properties, retrogradation, microstructure of starch granule, etc. It is very important to pay attention to produce the food product that have a good physicochemical characteristics. The starch damage in flour has an important role in food processing technology, for example: bread, cake, and cookies product. Furthermore, starch damage also affects the shelf life of product that has correlation with retrogradation process. |
| first_indexed | 2024-03-09T10:04:45Z |
| format | Article |
| id | doaj.art-b5c221054c3d4270afe3d7e63d005707 |
| institution | Directory Open Access Journal |
| issn | 2685-4279 2715-422X |
| language | English |
| last_indexed | 2024-03-09T10:04:45Z |
| publishDate | 2020-07-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj.art-b5c221054c3d4270afe3d7e63d0057072023-12-01T23:13:02ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2020-07-01211810.33512/fsj.v2i1.79365608A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOURNia Ariani Putri0Ila Maratush Shalihah1Alina Femi Widyasna2Riska Putri Damayanti3Department of Food Technology Universitas Sultan Ageng TirtayasaStudent of Department of Food Technology Universitas Sultan Ageng TirtayasaStudent of Department of Food Technology Universitas Sultan Ageng TirtayasaStudent of Department of Food Technology Universitas Sultan Ageng TirtayasaStarch damage is starch which is damaged by mechanical treatment, such as milling process in flour production. The purpose of this review is to determine the importance of the amount of starch damage affected by the milling process in the physicochemical properties of flour. Starch damage in flour product is influenced by some factors, such as the milling time, methods, and the roller on the milling machine. Beside milling process, the starch modification is also cause damaged to starch, such as fermentation. The presence of starch damage is an important parameter to determine the physicochemical properties of flour. Starch damage in flour will affect the physicochemical properties, such as particle size, amylose content, thermal and pasting properties, retrogradation, microstructure of starch granule, etc. It is very important to pay attention to produce the food product that have a good physicochemical characteristics. The starch damage in flour has an important role in food processing technology, for example: bread, cake, and cookies product. Furthermore, starch damage also affects the shelf life of product that has correlation with retrogradation process.https://jurnal.untirta.ac.id/index.php/fsj/article/view/7936flourmillingphysicochemical propertiesstarch damage |
| spellingShingle | Nia Ariani Putri Ila Maratush Shalihah Alina Femi Widyasna Riska Putri Damayanti A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR Food ScienTech Journal flour milling physicochemical properties starch damage |
| title | A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR |
| title_full | A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR |
| title_fullStr | A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR |
| title_full_unstemmed | A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR |
| title_short | A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR |
| title_sort | review of starch damage on physicochemical properties of flour |
| topic | flour milling physicochemical properties starch damage |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/7936 |
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