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Por favor, use este identificador para citar o enlazar este ítem: http://uvadoc.uva.es/handle/10324/5722
Título: Modification of wheat flour functionality and digestibility through different extrusion conditions
Autor: Martínez, Mario M.
Rosell, Cristina M.
Gómez, Manuel
Año del Documento: 2014
Editorial: Elsevier
Descripción: Producción Científica
Documento Fuente: Journal of Food Engeneering, 143:74-79
Resumen: Continuous innovation in foodstuff and their higher quality requirements force food industry to look for flours with new specific functionalities. The objective of this work was to modify wheat flour functionality by using extrusion. This treatment significantly affected hydration, emulsifying, thermal and pasting properties of wheat flours besides their susceptibility to enzymatic hydrolysis and their amount of resistant starch. Thermal enthalpy decreased as the extrusion severity increased, indicating a higher amount of gelatinized starch. Hydration properties significantly increased, specifically 5-fold water binding capacity and 9-fold swelling compared with untreated wheat flour. Emulsifying capacity and the free sugar content increased in parallel with the extrusion severity. The susceptibility to enzymatic hydrolysis increased and the amount of resistant starch (RS) decreased as the extrusion severity augmented. Overall, extrusion allows modifying wheat flour features but it is advisable to select adequate extrusion conditions to achieve the desirable functionality.
Materias (normalizadas): extrusion
pasting properties
harina de trigo
propiedades térmicas
hidratación
hidrolisis enzimática
Revisión por Pares: SI
DOI: 10.1016/j.jfoodeng.2014.06.035
Idioma: eng
URI: http://uvadoc.uva.es/handle/10324/5722
Derechos: info:eu-repo/semantics/openAccess
Aparece en las colecciones:DEP42 - Artículos de revista

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