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wheatstarch, etc ; amylose; digestible carbohydrates; enthalpy; gelatinization; solubility; Show all 6 Subjects
Abstract:
... The effect of ball milling treatment (BMT) for different time (0, 10, 20, 30, 40 and 60 min) on the structural, physicochemical and digestive properties of wheat starch (WS), A- (AS) and B-type (BS) starch granules were investigated. The results showed that the damaged starch content, amylose content and the solubility of WS, AS and BS increased after BMT. Scanning electron microscopy exhibited th ...
wheatstarch, etc ; bound water; digestibility; gelatinization; hydrocolloids; rice; starch; wheat; Show all 8 Subjects
Abstract:
... Hot-extrusion 3D printing (HE-3DP) is an emerging technique to create customized food with desired structure and properties. This research is focused on the effect of pre-printing gelatinization degree on the structure and digestibility of rice and wheat starch gels after HE-3DP. The results show that the lamellar, crystalline and helical structures were destroyed, the compactness of nano-aggregat ...
wheatstarch, etc ; gels; hydrocolloids; polymerization; retrogradation; sodium chloride; starch; texture; Show all 8 Subjects
Abstract:
... This study presents a new method of 3D printing food constructs using wheat starch gel, with a NaCl (sodium chloride) addition, and investigates the influence of the NaCl addition on the gel and final product. The results showed that when the NaCl concentration in wheat starch was 150 mmol/L (mM), the support stability, line uniformity and height retention of printed samples all achieved an approp ...
wheatstarch, etc ; breadmaking quality; breads; color; colorimetry; enthalpy; frozen dough; frozen storage; gluten; texture; Show all 10 Subjects
Abstract:
... The contribution of starch granules to the baking properties of frozen dough bread has been investigated using reconstituted dough method. The baking and aging characteristics of frozen dough bread were studied by texture analyzer, colorimeter, DSC, FTIR and LF-NMR. Results showed that starch had more impact on bread than gluten in specific volume of frozen dough bread, while gluten contributed mo ...
wheatstarch, etc ; absorption; beans; crystal structure; food chemistry; oils; peas; potato starch; starch; wheat; Show all 10 Subjects
Abstract:
... The changes in the structure and oil absorption characteristics of three different crystalline starches under different initial moisture levels (20–50%) during frying were investigated. The granule morphology of potato starch was more severely disrupted during frying, especially under 40% moisture or higher. At 50% moisture, the crystallinity of potato starch decreased by 29.7% and the R₁ value de ...
wheatstarch, etc ; air; celery; color; corn; corn starch; heat; mass transfer; microstructure; starch; tapioca; texture; Show all 12 Subjects
Abstract:
... The possibility of using different types of starches as the drying aid materials before hot air drying (HAD) (110 °C, 1.5 m/s) of celery root chips to improve drying kinetics and the quality of products were investigated. The influence of coating-blanching pre-treatment of the samples in the native and modified corn, tapioca, and wheat starch solutions (0.1%, 0.3%, 0.5% (w/w)) on the drying kineti ...
wheatstarch, etc ; alpha-amylase; digestible carbohydrates; digestion; dyes; enzyme inhibition; hydrolysis; hydrophobic bonding; resistant starch; Show all 9 Subjects
Abstract:
... This study aimed to explore the influence of gardenia yellow on in vitro wheat starch digestion. The influence of gardenia yellow on the digestion properties of starch was determined through in vitro digestion, and its action mechanism on slow starch digestion was revealed by laser scanning confocal microscopy, enzymatic inhibition dynamics, and other means of characterization. Results showed that ...
... Wheat starch has received much attention as an important source of dietary energy for humans, an interesting carbohydrate and a polymeric material. The understanding of the structure and function of wheat starch has always been accompanied by newer technological tools. On the one hand, the general knowledge of wheat starch is constantly being enriched. On the other hand, an increasing number of st ...
wheatstarch, etc ; absorption; dough; dough quality; hydrogen; loss modulus; oils; storage modulus; technology; wheat flour; wheat gluten; Show all 11 Subjects
Abstract:
... The effects of different isomalt concentrations on the quality of wheat flour dough and spicy wheat gluten sticks (SWGS) were evaluated at the physical, structural and molecular levels. The results showed that the radial expansion rate (RER) and oil absorption rate (OAR) of SWGS increased first and then decreased with increased isomalt supplementation, which reached the maximum at 3 wt%. The pasti ...
... Replacing added sugars with low-glycemic, natural, and/or low-calorie sweeteners in baked goods without altering texture or quality traits is challenging. Starch thermal properties (gelatinization, pasting/swelling, retrogradation) determine the final set structure of baked goods and are altered by many variables, including sweetener type and concentration. This study investigated how different su ...
wheatstarch, etc ; adhesion; amylose; arabinoxylan; crystal structure; gelatinization; gels; microstructure; molecular weight; rheology; solubility; texture; viscosity; water distribution; wheat; Show all 15 Subjects
Abstract:
... The addition of arabinoxylans (AXs) is important for improving the structure of wheat starch-AX gels, which further influences the functionality of starch-based products. The properties of wheat starch-AX gels (including rheology, texture, water distribution, microstructure, and degree of crystallinity) were studied. AX with high molecular weight (Mw) significantly decreased the swelling and leach ...
... Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the texture and mouthfeel. Dry heat treatment of wheat kernels or milled wheat products involves heat t ...
... The study aims to investigate the change of gelatinization and retrogradation properties of wheat starch (WS) after β-amylase treatment with different activities and different hydrolysis times, and to determine the relationship between the properties and treatment conditions. The contents of total starch, amylose and amylopectin in enzymatic treated samples were determined, and it was found that β ...
wheatstarch, etc ; anaerobic digestion; catechin; endo-1,4-beta-glucanase; epigallocatechin gallate; food science; glucose; green tea; hydrolysis; intestines; myricetin; starch; water solubility; Show all 13 Subjects
Abstract:
... The purpose of the current study was to examine the effect of adding secondary ingredients such as green tea derived water-soluble polysaccharides (GTP) and flavonol aglycone rich fractions derived from cellulase treated green tea extract (FVN) into catechin rich green tea extracts (GTE) on wheat starch digestion and intestinal glucose transport using in vitro digestion with Caco-2 cells. Co-diges ...
wheatstarch, etc ; activation energy; adhesion; amylopectin; amylose; chemical structure; food research; leachates; loss modulus; noodles; polymerization; sensory properties; texture; wheat; wheat flour; Show all 15 Subjects
Abstract:
... Adhesiveness is one of the important sensory properties of noodles. A better understanding of the molecular basis of the sensory property would allow for a more reasonable selection of wheat ingredients. In this study, the adhesiveness of cooked noodles made from reconstituted wheat flour was evaluated using a texture profile analyzer. The rheological properties of dissolved solids from the noodle ...
wheatstarch, etc ; amylose; heat; heat stress; temperature; viscosity; wheat; Show all 7 Subjects
Abstract:
... The effects of heat stress (HS) on physicochemical, pasting, and thermal properties of starch from various wheat lines/varieties are evaluated. Wheat varieties/lines are exposed to high temperature during grain filling by delayed sowing to understand the effect of HS on starch characteristics. Heat stressed wheat starch shows a greater proportion of A‐type granules and amylose content while showin ...
wheatstarch, etc ; chewiness; cohesion; gluten; hardness; noodles; texture; water uptake; Show all 8 Subjects
Abstract:
... To understand the effects of A‐ and B‐type wheat starch on noodle quality, two noodle models with (Model 1) and without (Model 2) gluten were constructed with five different ratios of A‐ to B‐granules (100A‐0B, 75A‐25B, 50A‐50B, 25A‐75B, and 0A‐100B). With increasing proportions of B‐granules, the noodle structures of Models 1 and 2 became increasingly dense. The cooking loss, water absorption, pr ...
wheatstarch, etc ; alpha-amylase; amylopectin; amylose; factor analysis; hydrolysis; swine; wheat; Show all 8 Subjects
Abstract:
... A major challenge faced when studying the “structure-degradability” interaction of native starch is deciphering the interdependency between different structural levels, especially when experimental conditions limit the number of samples. To tackle this challenge, 224 wheat starches from a 4-way multiparent advanced generation inter-cross population were screened for structural features and degrada ...
wheatstarch, etc ; amylopectin; crystallization; digestible carbohydrates; digestion; enthalpy; gelatinization; gelatinization temperature; gels; hot water treatment; hydrocolloids; protein hydrolysates; resistant starch; rice protein; separation; water distribution; Show all 16 Subjects
Abstract:
... In this study, wheat starch (WS) and rice protein hydrolysates (RPHs) RPH2 and RPH4 were subjected to hydrothermal treatment to explore the interaction between the two and the relationship between this interaction and starch digestibility in vitro. Rice protein hydrolysates limit the hydration and expansion of starch, increase the gelatinization temperature and decrease the gelatinization enthalpy ...
wheatstarch, etc ; alpha-amylase; dietary protein; glutelins; hydrocolloids; rice; starch; viscosity; Show all 8 Subjects
Abstract:
... Our previous research found that rice glutelin fibril aggregates (RGFA) can mitigate in vitro starch digestion, while the mechanism is not well understood. Here the effects of RGFA on starch properties and activities of amylolytic enzymes were studied. The peak viscosity decreased significantly to 1041.0 ± 11.3 cP (mixture of 10 h fibril and starch) (p < 0.05). The short-range structural order of ...