Differences in physicochemical, morphological, and structural properties between rice starch and rice flour modified by dry heat treatment

Qiu, Chao; Cao, Jinmiao; Xiong, Liu; Sun, Qingjie

doi:10.1002/star.201500016

Cited by 55 publications

(29 citation statements)

References 31 publications

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“…However, MWT, due to much faster and uniform heat distribution as well as local superheating points and the loss of water during the process, can lead to other structure rearrangements reflecting in higher final crystallinity. Similar results were obtained by Qiu et al (2015) during dry heat treatment of rice flour which resulted in higher crystallinity of both rice flour and starch. These authors suggested that dry heat treatment may contribute to the formation of new crystallites or recrystallization and perfection of the small crystalline regions of the starch granule.…”

Section: A) Control B) 20%supporting

confidence: 83%

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Villanueva

Harasym

Muñoz

et al. 2018

Journal of Food Engineering

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The microwave radiation thermal treatment of rice flour was studied and its impact on physical and structural characteristic in relation to the initial moisture content (IMC) (20% and 30%) was evaluated. To explain the fundamentals of observed changes the microwave radiation absorption capacity of flour as well as temperature and moisture change during the treatment were evaluated. The flour particle morphological structure as well as crystallinity/amorphous region ratio changed after the treatment. The flour thermal properties also altered revealing IMC significant impact on the gelatinization temperature, that rised up to 3ºC, and the amylopectin retrogradation extent that increased up to a 7% in the most intense microwave-treated flours with respect to the native flour. Lower peak, setback and breakdown viscosities -that decreased with respect to the native flour up to 42%, 34% and 86% respectively-and higher pasting temperatures -that increased up to 10 ºC-were also observed. An exceptional microwave irradiation efficiency resulting in rice flour physical changes in significantly shorter times, 4-8 min, than conventional heat-moisture treatment processes was concluded.

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Section: A) Control B) 20%supporting

confidence: 83%

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Villanueva

Harasym

Muñoz

et al. 2018

Journal of Food Engineering

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“…The steaming and HTHP treatment increased the FV significantly up to 2688.5 and 1392 cP, respectively. In steaming process, the hydration of starch granule and vapour contributed to higher swelling power, which largely determined the viscosity of starch pastes (Qiu et al, 2015). Starch granule with high swelling power occupied large volume and arranged tightly (Huang & Lai, 2010).…”

Section: Pasting Properties Of Rye Flour With Different Heat Treatmentmentioning

confidence: 99%

“…Heat treatment has always been considered as a very effective way to achieve modifications in viscosity, rheological, processing or shelf-life properties of cereal flour and other milling products (Mariotti et al, 2006;Sharma et al, 2011). It is a promising method due to safety, simplicity, no environmental pollution and low cost (Qiu et al, 2015). Much research has been shown that heat treatment leads to increase in cereal flour viscosity (Sun et al, 2014a,b;Qiu et al, 2015) and dough elasticity (Qin et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…It is a promising method due to safety, simplicity, no environmental pollution and low cost (Qiu et al, 2015). Much research has been shown that heat treatment leads to increase in cereal flour viscosity (Sun et al, 2014a,b;Qiu et al, 2015) and dough elasticity (Qin et al, 2016). These factors produce positive effects on specific volume and hardness of final product.…”

Section: Introductionmentioning

confidence: 99%

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Effect of heat treatment of rye flour on rye‐wheat steamed bread quality

Gao

Liu

2017

Int J of Food Sci Tech

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Summary To study the effect of heat treatment on rye flour quality, rye flour was treated by steaming, high temperature and high pressure (HTHP) and extrusion and then the pasting properties of rye flour and rye‐wheat blend, the dough rheological and steamed bread (respectively, fermented by yeast and Chinese traditional starter – Laomian) making properties of rye‐wheat blend were investigated. All three kinds of heat treatment increased the viscosity of rye flour, with the peak viscosity value followed the order 1744 cP (by steaming) >823.5 cP (by HTHP) >669 cP (by extrusion) > 626.5 cP (untreated). Dough and gluten made from mRFh (HTHP‐treated rye flour and wheat flour blend) had higher storage modulus (G′) and loss modulus (G″), which contributed to better extensibility and deformation capability. Steamed bread fermented by Laomian (LSB) made by mRFh had larger specific volume (2.26 mL g−1), lower hardness (3510.93 g) and higher sensory scores (82.63), comparable to the quality of control samples, indicating the feasibility of adding rye flour into wheat flour for healthy product development without compromising the taste and texture.

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“…In previous studies, DHT was utilized to change the paste viscosity and thermal properties. The change of physicochemical properties of dry heat treated starches were variously reported depending on starch source, amylose content, and difference with starch and flour . The utilization of hydrocolloids in DHT is also reported to modify morphological, rheological, and thermal properties of starch .…”

Section: Introductionmentioning

confidence: 99%

Hypoglycemic Effect of Dry Heat Treated Starch With Xanthan: An In Vitro and In Vivo Comparative Study

Bae

Lee

2018

Starch Stärke

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The hypoglycemic effects of dry heated starches are evaluated based on the correlation between their in vitro starch digestibility and in vivo glucose responses. High amylose rice starch is modified by dry heat treatment with xanthan at 130 C for 2 h, and all starch samples are gelatinized for further analysis. Dry heat treatment reduces rapidly digestible starch content by 10.2-38.9% and increases resistant starch content by 9.3-28.1% in the results of in vitro starch digestibility. Regarding in vivo glucose responses, dry heat-treated starches also lower the postprandial increase in blood glucose level than native starch, and dry heat treated starch with xanthan has the lowest glycemic index (GI, 71.4), showing the similar tendency of in vitro results. The linear regression equation obtained from the correlation analysis with the in vitro and in vivo data was GI ¼ 1.69 (hydrolysis index) À 18.30. This new equation based on a gelatinized modified starch sample can be used as a predictor of GI in mice from in vitro data to develop new functional materials. Dry heat treatment with xanthan is an effective method to lower GI in gelatinized form in vivo as well as in vitro.

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Differences in physicochemical, morphological, and structural properties between rice starch and rice flour modified by dry heat treatment

Cited by 55 publications

References 31 publications

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Effect of heat treatment of rye flour on rye‐wheat steamed bread quality

Hypoglycemic Effect of Dry Heat Treated Starch With Xanthan: An In Vitro and In Vivo Comparative Study

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