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dc.contributor.authorMartínez Martínez, Mario
dc.contributor.authorRosell, Cristina M.
dc.contributor.authorGómez Pallarés, Manuel 
dc.date.accessioned2014-08-19T09:10:28Z
dc.date.available2014-08-19T09:10:28Z
dc.date.issued2014
dc.identifier.citationJournal of Food Engeneering, 143:74-79es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/5722
dc.descriptionProducción Científicaes
dc.description.abstractContinuous 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.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherElsevieres
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.subjectextrusiones
dc.subjectpasting propertieses
dc.subjectharina de trigoes
dc.subjectpropiedades térmicases
dc.subjecthidrataciónes
dc.subjecthidrolisis enzimáticaes
dc.titleModification of wheat flour functionality and digestibility through different extrusion conditionses
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doi10.1016/j.jfoodeng.2014.06.035es
dc.peerreviewedSIes


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