Jet milling effect on wheat flour characteristics and starch hydrolysis

Angelidis, G.F.; Protonotariou, Styliani; Mandala, Ioanna; Rosell, Cristina M.

doi:10.1007/s13197-015-1990-1

Cited by 53 publications

(22 citation statements)

References 26 publications

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“…A similar trend of results was found after ball‐milling of cassava starch and rice starch . Also, jet milling decreased viscosity of rice flour and wheat flour . Furthermore, nano starch was successfully prepared from tapioca starch by a high speed jet mill and the viscosity was significantly lower compared with the untreated starch .…”

Section: Resultsmentioning

confidence: 98%

Influence of Fluidized Bed Jet Milling on Structural and Functional Properties of Normal Maize Starch

Wang

Saleh

et al. 2018

Starch Stärke

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Normal maize starch samples with moisture contents of 11.24%, 6.18%, and 1.5% are ground using a fluidized bed jet mill at classifier frequencies of 2400, 3000, 3600, and 4200 to produce micronized starch powder. The changes in structural and functional properties of the starch after jet milling process are studied. The particle size of starch significantly (p < 0.05) decreases after jet milling and as the classifier frequency increases. Also, the bulk and tap density decreases; while the specific surface area increases and the flowability of the milled samples becomes quite poor as the classifier frequency increases. The microscopy analysis shows that the jet milling destroys the crystalline areas and promotes amorphous areas of starch granules. The micronized starch samples show a significant (p < 0.05) increase in their water solubility, swelling power, water and fat holding capacities, and pasting temperature compared with native starch. However, a decrease in viscosity parameters of starch is found after jet milling and as classifier frequency increases. The initial moisture content of starch shows a slight effect on the functional properties of the micronized starch. The obtained results suggest that modified starch can be produced by fluidized bed jet milling.

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Section: Resultsmentioning

confidence: 98%

Influence of Fluidized Bed Jet Milling on Structural and Functional Properties of Normal Maize Starch

Wang

Saleh

et al. 2018

Starch Stärke

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“…Native treated flours (no enzyme, B and BMA) showed an increase in the peak viscosity when compared to the non-treated native flour and a shorter time for reaching peak viscosity was observed in the enzymatically treated flours. The different pasting performance might be explained by differences in starch accessibility or particle size [21]. In fact, as microscopy results showed, treated flours presented a disaggregated structure of loose granules, which could have fostered water absorption, reaching the peak viscosity earlier.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Román

Martínez

Rosell

et al. 2017

International Journal of Biological Macromolecules

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Extrusion is an increasingly used type of processing which combined with enzymatic action could open extended possibilities for obtaining clean label modified flours. In this study, native and extruded maize flours were modified using branching enzyme (B) and a combination of branching enzyme and maltogenic α-amylase (BMA) in order to modulate their hydrolysis properties. The microstructure, pasting properties, in vitro starch hydrolysis and resistant starch content of the flours were investigated. Whereas BMA treatment led to greater number of holes on the granule surface in native samples, B and BMA extruded samples showed rougher surfaces with cavities. A reduction in the retrogradation trend was observed for B and BMA native flours, in opposition to the flat pasting profile of their extruded counterparts. The glucose release increased gradually for native flours as the time of reaction did, whereas for extruded flours a fast increase of glucose release was observed during the first minutes of reaction, and kept till the end, indicating a greater accessibility to their porous structure. After 16 hours of hydrolysis, resistant starch content was lower for treated extruded samples. These results suggested that, in enzymatically treated extruded samples, changes produced at larger hierarchical levels in their starch structure could have masked a slowdown in the starch digestion properties.

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“…Protonotariou et al [19] reported that JM had a significant effect on the water-holding capacity, starch damage, and color of wheat flour compared to standard milling. Furthermore, JM combined with air classification is available to separate starch from protein matrix (Graveland and Henderson, 1991) [20].…”

Section: Introductionmentioning

confidence: 99%

Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

Kang

Kim

Kwak

et al. 2019

Journal of Food Quality

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The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixolab® properties, and dough extensibility of WWF were measured. Significant differences were observed in proximate compositions as well as in color, particle size, FN, and WAI between the distinct milling methods and cultivars (p<0.001). The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). The final viscosity of WWF milled with a HM (K: 1304 cP; J: 1249 cP; A: 1548 cP) was higher than that of cultivars milled with a JM (K: 1092 cP; J: 1062 cP; A: 994 cP). Dough extensibility and resistance to extension also differed among the cultivars, and the C2 Mixolab® parameter (an indicator of protein weakening) was influenced by the milling method. Overall, results from principal component analysis showed that, among the three cultivars, Keumkang WWF was the most affected by the milling method.

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Jet milling effect on wheat flour characteristics and starch hydrolysis

Cited by 53 publications

References 26 publications

Influence of Fluidized Bed Jet Milling on Structural and Functional Properties of Normal Maize Starch

Influence of Fluidized Bed Jet Milling on Structural and Functional Properties of Normal Maize Starch

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

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