RT info:eu-repo/semantics/article
T1 Modification of wheat flour functionality and digestibility through different extrusion conditions
A1 Martínez Martínez, Mario
A1 Rosell, Cristina M.
A1 Gómez Pallarés, Manuel
K1 extrusion
K1 pasting properties
K1 harina de trigo
K1 propiedades térmicas
K1 hidratación
K1 hidrolisis enzimática
AB 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.
PB Elsevier
YR 2014
FD 2014
LK http://uvadoc.uva.es/handle/10324/5722
UL http://uvadoc.uva.es/handle/10324/5722
LA eng
NO Journal of Food Engeneering, 143:74-79
NO Producción Científica
DS UVaDOC
RD 25-abr-2024