Journal ArticleDOI
A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems.
TLDR
This paper provides a comprehensive knowledge of MDS in order to promote the flourishing of novel starch(y) foods production, including gelatinization, pasting property, digestion and water hydration properties.About:
This article is published in Food Chemistry.The article was published on 2020-06-15. It has received 68 citations till now. The article focuses on the topics: Modified starch & Starch.read more
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Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems.
TL;DR: This review gives a systematic understanding about HMCS for the better utilization in food industry and summarizes the modulation of HMCS in dough rheology and final food products' quality.
Journal ArticleDOI
Influence of particle size on the properties of rice flour and quality of gluten-free rice bread
Wanyu Qin,Zexue Lin,Aixia Wang,Zhiying Chen,Yue He,Lili Wang,Liya Liu,Fengzhong Wang,Li-Tao Tong +8 more
TL;DR: In this paper, the influence of particle size on the quality of rice flour and rice bread was investigated and the results showed that rice bread made from rice flour with larger particle size had a rougher crumb structure and harder bread texture.
Journal ArticleDOI
Green techniques for starch modification to stabilize Pickering emulsions: a current review and future perspectives
TL;DR: The use of native and modified starches to stabilize Pickering emulsions is an area of increasing interest to the food industry as discussed by the authors, but it is still a great challenge their application.
Journal ArticleDOI
Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread
Wanyu Qin,Zexue Lin,Aixia Wang,Tianzhen Xiao,Yue He,Zhiying Chen,Lili Wang,Liya Liu,Fengzhong Wang,Li-Tao Tong +9 more
TL;DR: In this paper, the effect of damaged starch (DS) content on rice flour properties and rice bread quality was investigated and it was concluded that rice flour with 4% and 6% DS content had good flour characteristics and was suitable for gluten-free bread making.
Journal ArticleDOI
Research progress on properties of pre-gelatinized starch and its application in wheat flour products
Hao Ma,Mei Liu,YiShuai Liang,Xueling Zheng,Lee Dong Sun,Wen Qiang Dang,Jie Li,Limin Li,Chong Liu +8 more
TL;DR: In this article , the granule morphology, crystal structure, hydration and gelatinization properties of pre-gelatinized starch prepared by three common methods and their application in flour products were reviewed.
References
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Journal ArticleDOI
Impact of heat-moisture treatment and annealing in starches: A review
TL;DR: A review of the impact of heat-moisture treatment and annealing on starch physicochemical properties is presented in this paper, which highlights some applications of hydrothermally treated starch.
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Key issues and challenges in whole wheat flour milling and storage
TL;DR: In this paper, a review of milling and shelf-life issues unique to whole wheat flour is presented, where the authors focus on the importance of bran particle size for bread production.
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The effect of ball milling treatment on structure and porosity of maize starch granule
TL;DR: In this article, the effect of ball-milling treatment on structure and porosity of maize starch granule was studied, and the results showed that the granule surfaces were significantly changed and cavities in the central region of distorted granules were observed with disappearance of alternate growth rings.
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Microstructural and techno-functional properties of cassava starch modified by ultrasound.
Yuliana Monroy,Sandra G. M. Rivero,Sandra G. M. Rivero,Maria Alejandra Garcia,Maria Alejandra Garcia +4 more
TL;DR: Different starch derivatives could be obtained by adjusting the ultrasound treatment conditions depending on their potential applications by establishing the interrelationships between microstructural and techno-functional properties.
Journal ArticleDOI
Cold Plasma: an Alternative Technology for the Starch Modification
TL;DR: In this paper, the effect of cold plasma on starches depends on the type of feed gas, voltage applied and treatment time, and the alteration in the properties is mainly due to depolymerization and cross linking of amylose and amylopectin side chains.