Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding

Niu, Meng; Zhang, Binjia; Jia, Caihua; Zhao, Siming

doi:10.1016/j.ijbiomac.2017.06.125

Cited by 34 publications

(30 citation statements)

References 41 publications

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“…As shown in Fig. 7 and Table 4, each GS powder exhibited a prominent 2θ peak at 21.55–22.17° and a minor peak at around 14.83–15.13°, which were attributed to typical crystalline structure 56 . There were significant differences in the peak positions between coarse and fine GS powders ( P < 0.05) (Table 4), suggesting that the XRD patterns of GS powders could be influenced by ultrafine grinding.…”

Section: Resultsmentioning

confidence: 91%

“…7 and Table 4, each GS powder exhibited a prominent 2⊔ peak at 21.55-22.17°and a minor peak at around 14.83-15.13°, which were attributed to typical crystalline structure. 56 There were significant differences in the peak positions between coarse and fine GS powders (P < 0.05) (Table 4), suggesting that the XRD patterns of GS powders could be influenced by ultrafine grinding. The GS powers demonstrated that the crystalline peak intensities were gradually increased with decreasing GS powder sizes, and the crystallinity was significantly increased from 16.03% in the > 300 μm GS powder to 89.13% in the < 10 μm GS powder, which demonstrated more structural crystallization in finer GS powders (Table 4).…”

Section: Xrd Analysismentioning

confidence: 98%

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Effects of ultrafine grinding on physicochemical, functional and surface properties of ginger stem powders

et al. 2020

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BACKGROUND: Ginger stem (GS) is a by-product of ginger processing. It is not directly edible as a feed or food, which leads to it being discarded as waste or burned. Accordingly, it is very important to develop new functional products in the food or feed industry as a result of high nutritional and medicinal values. In the present study, the structures and physicochemical properties of GS powders of different sizes were evaluated after ultrafine grinding by a vibrating mill. RESULTS: The ultrafine powders exhibited a smaller particle size and uniform distribution. Higher values in bulk density (from 1.07 ± 0.06 to 1.62 ± 0.08 g mL −1), oil holding capacity (from 3.427 ± 0.04 to 4.83 ± 0.03 g mL −1), and repose and slide angles (from 42.33 ± 1.52 to 54.36 ± 1.15°and 33.62 ± 0.75 to 47.27 ± 1.34°, respectively) of ultrafine GS powders were exhibited compared to coarse powders. With a reduced particle size, the solubility of ultrafine powders increased significantly (P < 0.05), whereas the water holding and swelling capacities decreased with a reduced particle size and then increased. Fourier transform infrared spectroscopy analysis showed that ultrafine grinding did not damage the main cellular structure of GS powder. The reduction of fiber length and particle size in GS was observed by light microscopy and scanning electron microscopy. The X-ray diffraction patterns demonstrated the crystallinity and the intensity of the peak in superfine GS powders. CONCLUSION: The present study suggests that ultrafine grinding treatments influence the structures and physicochemical properties of GS powders, and such changes would improve the effective utilization of GS in the food or feed industry.

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Section: Resultsmentioning

confidence: 91%

Section: Xrd Analysismentioning

confidence: 98%

Effects of ultrafine grinding on physicochemical, functional and surface properties of ginger stem powders

et al. 2020

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“…Particle size is an important indicator affecting the quality of the wheat flour, which can accurately reflect the processing precision of wheat flour (Protonotariou, Drakos, Evageliou, Ritzoulis, & Mandala, ). Technologies such as sieving, milling, and superfine grinding can be used to get certain particle sizes, as well as diverse structural characteristics (Niu, Hou, Wang, & Chen, ; Scanlon, Inamdar, Soumya, Indrani, & Rao, ; Wang, Hou, & Dubat, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of particle size on the quality attributes of wheat flour made by the milling process

Wang

et al. 2019

Cereal Chem

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Background and objectives The particle size of wheat flours contributes to the quality of wheat flour products. Wheat flour of particle size ranging from 358 to 17 µm was produced by the milling and examined by scanning electron microscopy (SEM). Additionally, their rheological properties, sulfhydryl content, creep measurements, and the cooking quality were also evaluated. Findings Wheat flour with smaller particle size had a higher amount of damaged starch and increased creep recovery of gluten protein, as well as the water absorption rate, cooking loss rate, and hardness of the noodle. The sulfhydryl content of gluten protein decreased with the decrease in the particle size of the wheat flour, as it changed the rheology and the pasting properties of starch. In addition, the dynamic viscoelastic properties of starch were enhanced by using wheat flour with bigger particle size. Conclusions The results suggested that particle size was a major factor affecting the quality attributes of the wheat flour. The cooking properties and texture of noodles could be modified by the variation of flour particle size. Significance and novelty The result can provide useful information about the important effect of particle size on the quality of the wheat flour and its products. Particle size could be used to potentially predict the product quality characteristics or identify proper quality wheat flour.

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“…There was a significant decrease in the breakdown viscosity of wheat flours at five milling intensities. The reduced swelling volume and less complete starch structure after the milling process might slow down the process of amylose exudation, thereby resulting in reduced breakdown value (Niu et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

“…The smallest particle size sample had the lowest setback value. Niu, Zhang, Jia, and Zhao (2017) found that the interaction between starch chains was interrupted by superfine grinding, thus the lower degree of cross-linking in starch molecules may lead to a reduced tendency retrogradation. There was a significant decrease in the breakdown viscosity of wheat flours at five milling intensities.…”

Section: Pasting Properties Of Wheat Flourmentioning

confidence: 99%

Effects of wheat flour particle size on physicochemical properties and quality of noodles

Guan

Pang

Yang

et al. 2020

Journal of Food Science

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The effect of particle size on the physicochemical and noodle quality of wheat flours was investigated. Granular wheat flour was ground by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of the flour mill to obtain wheat flour in five different particle sizes. The results showed that milling intensity significantly reduced the particle size and increased the damaged starch content and sedimentation value, but there were no significant differences in protein or ash contents.The reduction of wheat flour particle size significantly decreased the peak viscosity,trough viscosity, final viscosity, breakdown, and setback of the blends, while there were no significant differences in pasting temperature. Stress relaxation characteristics indicated that as the particle size of wheat flour decreased, dough hardness increased. The noodles made from wheat flour with a smaller particle size had a higher water absorption rate and cooking loss rate. Textural profile analysis parameters showed that as the particle size of wheat flour decreased, the hardness, chewiness, recovery, and adhesiveness of noodles showed increasing trends, and there was no significant difference in elasticity. In summary, it is found that the quality of the noodles made by sample C (D 50 : 78.47 μm) is better.

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Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding

Cited by 34 publications

References 41 publications

Effects of ultrafine grinding on physicochemical, functional and surface properties of ginger stem powders

Effects of ultrafine grinding on physicochemical, functional and surface properties of ginger stem powders

Effects of particle size on the quality attributes of wheat flour made by the milling process

Effects of wheat flour particle size on physicochemical properties and quality of noodles

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