2024-03-28T11:28:46Zhttp://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/57222021-07-06T08:34:03Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
Martínez Martínez, Mario
Rosell, Cristina M.
Gómez Pallarés, Manuel
2014-08-19T09:10:28Z
2014-08-19T09:10:28Z
2014
Journal of Food Engeneering, 143:74-79
http://uvadoc.uva.es/handle/10324/5722
10.1016/j.jfoodeng.2014.06.035
Producción Científica
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.
application/pdf
eng
Elsevier
info:eu-repo/semantics/openAccess
extrusion
pasting properties
harina de trigo
propiedades térmicas
hidratación
hidrolisis enzimática
Modification of wheat flour functionality and digestibility through different extrusion conditions
info:eu-repo/semantics/article
SI