Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing |
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| Affiliation: | 1. College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua Dong Lu, Haidian District, Beijing, 100083, China;2. Institute of Food and Nutrition Development, Ministry of Agriculture, 12 Zhongguancun South Street, Haidian District, Beijing 100081, China;1. University of Liège, Gembloux Agro-Bio Tech, Care FoodIsLifeFood, Science and Formulation Unit, Avenue de la Faculté 2B, B-5030, Gembloux, Belgium;2. University of Liège, Gembloux Agro-Bio Tech, Care FoodIsLife, Avenue de la Faculté 2B, B-5030, Gembloux, Belgium;3. Moulins de Statte SA, Belgium;4. Wal.Agri SA, Belgium;5. Walloon Agricultural Research Center, Unit of Products Transformation Technology, 24 Chaussée de Namur, 5030, Gembloux, Belgium;1. State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, China;2. Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, 240 Chenoweth Laboratory, 102 Holdsworth Way, Amherst, MA, 01003, USA;3. Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah, 21589, Saudi Arabia |
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| Abstract: | Native and moistened wheat flours (moisture contents were 13.5 and 27.0%, respectively) were treated with superheated steam (SS) at different temperatures (140 and 170 °C) and times (1, 2 and 4 min). Their physicochemical and digestive properties were analyzed. For native flour, SS treatment altered the starch molecular structure and behavior slightly. While for moistened flour, crystalline degree, gelatinization enthalpy, amylose leaching (AML) and falling number significantly decreased, but thermal transition temperatures increased with the rise of treating severity. Clumping of starch granules, aggregation of proteins and formation of amylose-lipid complexes occurred in both native and moistened flours. Broader pasting temperature ranges and higher viscosities were found on SS-modified flours. Additionally, SS treatment on moistened flours increased resistant and slowly digestible starch contents. In general, SS treatment induced changes in starch molecular structure and reactions among flour components leading to more stable structures, thus affecting their pasting behavior, thermal properties and in vitro digestion. |
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| Keywords: | Superheated steam Wheat flour Physicochemical characteristics Digestibility SS" },{" #name" :" keyword" ," $" :{" id" :" kwrd0035" }," $$" :[{" #name" :" text" ," _" :" superheated steam AML" },{" #name" :" keyword" ," $" :{" id" :" kwrd0045" }," $$" :[{" #name" :" text" ," _" :" amylose leaching RDS" },{" #name" :" keyword" ," $" :{" id" :" kwrd0055" }," $$" :[{" #name" :" text" ," _" :" rapid digestible starch SDS" },{" #name" :" keyword" ," $" :{" id" :" kwrd0065" }," $$" :[{" #name" :" text" ," _" :" slowly digestible starch RS" },{" #name" :" keyword" ," $" :{" id" :" kwrd0075" }," $$" :[{" #name" :" text" ," _" :" resistant starch CLSM" },{" #name" :" keyword" ," $" :{" id" :" kwrd0085" }," $$" :[{" #name" :" text" ," _" :" confocal laser scanning microscopy FITC" },{" #name" :" keyword" ," $" :{" id" :" kwrd0095" }," $$" :[{" #name" :" text" ," _" :" fluorescein isothiocyanate XRD" },{" #name" :" keyword" ," $" :{" id" :" kwrd0105" }," $$" :[{" #name" :" text" ," _" :" X-ray diffraction DSC" },{" #name" :" keyword" ," $" :{" id" :" kwrd0115" }," $$" :[{" #name" :" text" ," _" :" differential scanning calorimetry RVA" },{" #name" :" keyword" ," $" :{" id" :" kwrd0125" }," $$" :[{" #name" :" text" ," _" :" rapid visco analyzer SD" },{" #name" :" keyword" ," $" :{" id" :" kwrd0135" }," $$" :[{" #name" :" text" ," _" :" standard deviation onset temperature peak temperature conclusion temperature ΔH" },{" #name" :" keyword" ," $" :{" id" :" kwrd0175" }," $$" :[{" #name" :" text" ," _" :" gelatinization enthalpy |
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