RT info:eu-repo/semantics/article
T1 Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis
A1 Martínez Martínez, Mario
A1 Pico Carbajo, Joana
A1 Gómez Pallarés, Manuel
K1 Harina de trigo
K1 Hidrólisis
K1 Amilasas
K1 Amiloglucosidasa
K1 Oligosacáridos
AB Enzymatic hydrolysis could be an alternative way to modify flour functionality. The effect of two different enzymes, α-amylase and amyloglucosidase, and their combination on microstructure, oligosaccharide content, crystalline order, pasting, gel hydration, and colour properties of native and extruded wheat flours was investigated. Micrographs showed different mechanisms of actuation of the different enzymes on native and extruded flours, achieving greater than 300% and 500% increases of glucose and maltose contents, respectively, in extruded flours compared with their native counterparts. Native flours displayed higher values of water absorption capacity and swelling power than extruded flours. Flours treated by a combination of amylase and amyloglucosidase showed low swelling power. Regarding colour, native flours were darker and more reddish than extruded flours, whereas flours treated by amyloglucosidase, and therefore had a higher glucose content, were darker and more reddish.
PB Elsevier
YR 2015
FD 2015
LK http://uvadoc.uva.es/handle/10324/5727
UL http://uvadoc.uva.es/handle/10324/5727
LA eng
NO Food Chemistry, 177:447-453
NO Producción Científica
DS UVaDOC
RD 07-ago-2024