RT info:eu-repo/semantics/article
T1 Advances in microwave-induced physical modification of flours: From structural changes to product development
A1 Vicente Fernández, Ainhoa
A1 Caballero, Pedro A.
A1 Villanueva Barrero, Marina
A1 Ronda Balbás, María Felicidad
K1 Microwave radiation
K1 Modified flour
K1 Physical modification
K1 Starch
K1 Protein
K1 2302 Bioquímica
AB Cereal-based products are staple foods in most human diets worldwide. Starch, the main component of cereals, is commonly modified to enhance its functionality and overcome its functional limitations. Physical hydrothermal treatment assisted by microwave (MW) radiation has recently gained considerable attention as an energy-efficient and cost-efficient alternative to traditional thermal methods. While most studies have focused on starch modification, the direct modification of flours and whole grains has emerged as a promising strategy for producing more nutrient-dense ingredients with enhanced functionality. In this context, the role of proteins, the second major biopolymers, and the interplay between endogenous components in determining the behaviour of complex starchy matrices is of great interest. This review explores recent advances in MW treatment of flours and grains, with particular emphasis on the structural and functional changes in starch and proteins, and the implications of these changes for product development. MW treatment has been shown to effectively alter the morphology and structure of both biopolymers. This led to modifications in functionality that varied depending on the botanical source and treatment conditions. These modifications effectively enhance the quality of cereal-based food products, particularly gluten-free bread. Overall, MW technology offers a promising green strategy for developing customised, functional ingredients tailored to specific dietary needs, with growing relevance to broader applications in the food industry.
PB Elsevier
SN 0268-005X
YR 2026
FD 2026
LK https://uvadoc.uva.es/handle/10324/79959
UL https://uvadoc.uva.es/handle/10324/79959
LA eng
NO Food Hydrocolloids, 2026, vol. 172, p. 112026
NO Producción Científica
DS UVaDOC
RD 21-nov-2025