Production and Measurement of Starch Damage in Flour. Part 2. Damage Produced by Unconventional Methods

Evers, A. D.; Baker, Gareth J.; Stevens, D. J.

doi:10.1002/star.19840361005

Cited by 15 publications

(7 citation statements)

References 5 publications

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“…One of the major impacts of SM grinding on FRF composition was higher starch damage compared to FRF from either DD or SS grinding (Tables V and VI). This effect was predictable from wheat milling research that has shown that smooth roll grinding during reduction imparts greater starch damage than fluted roll grinding (Evers et al 1984), and that power consumption during grinding is Fig. 4.…”

Section: Physicochemical Characteristics Of Fiber-rich Fractionmentioning

confidence: 73%

Effects of Pearling, Grinding Conditions, and Roller Mill Flow on the Yield and Composition of Milled Products from Hull‐less Barley

Izydorczyk¹,

McMillan²,

Kletke³

et al. 2011

Cereal Chem

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Cereal Chem. 88(4):375-384Two hull-less barley cultivars, one with waxy starch and the other with high-amylose starch, were roller-milled unpearled and after 15% pearling. Flows of varying length, with diverse roll settings and roll surfaces were used to determine effects on the yield, composition, and properties of milled products. Similar trends were noted for the two cultivars. When using a short flow comprising four break passages and a sizing passage, power consumption during grinding was reduced by 10% when roll flute orientation was changed from dull-to-dull (D/D) to sharp-to-sharp (S/S). Flute orientation had minimal effects on the yield and brightness of flour, but SS grinding gave a higher yield of a fiber-rich fraction (FRF). FRF yield and composition are of particular interest because FRF has potential as a functional food ingredient due to elevated levels of β-glucans (BG) and arabinoxylans (AX). When using smooth frosted rolls (SM) for the

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Section: Physicochemical Characteristics Of Fiber-rich Fractionmentioning

confidence: 73%

Effects of Pearling, Grinding Conditions, and Roller Mill Flow on the Yield and Composition of Milled Products from Hull‐less Barley

Izydorczyk¹,

McMillan²,

Kletke³

et al. 2011

Cereal Chem

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“…Accompanying the increased granule swelling is an increase in starch polymer molecule solubility and an increase in susceptibility of the damaged starch granules to the action of amylases. In fact, early methods for determination of the relative amounts of damaged starch in samples were based on measurements of solubilized AM or susceptibility to hydrolysis by α-amylase (Alsberg & Griffing 1925, Pulkki 1938, Jones 1940, Sandstedt & Mattern 1960, Williams & LeSeeleur 1970, Dodds 1971, Evers et al 1984a), but Evers et al (1984b) determined that the two parameters were independent of each other. Tamaki et al (1997aTamaki et al ( , 1998 also found increases in susceptibility of damaged starch granules to the action of amylases.…”

Section: Effects On Starch Characteristicsmentioning

confidence: 99%

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

240

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Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, and because food processors would prefer not to have to use the modified food starch label designation required when chemically modified starches are used, there is considerable interest in providing starches with desired functionalities that have not been chemically modified. One investigated approach is property modification via physical treatments, that is, modifications of starches imparted by physical treatments that do not result in any chemical modification of the starch. Physical treatments are divided into thermal and nonthermal treatments. Thermal treatments include those that produce pregelatinized and granular cold-water-swelling starches, heat-moisture treatments, annealing, microwave heating, so-called osmotic pressure treatment, and heating of dry starch. Nonthermal treatments include ultrahigh-pressure treatments, instantaneous controlled pressure drop, use of high-pressure homogenizers, dynamic pulsed pressure, pulsed electric field, and freezing and thawing.

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“…Starch is the main component in most cereal grains, normally accounted for more than 50% of grain weight, and thus the changes in starch structures, e.g., those caused by milling, can largely affect the functional properties of flour, such as pasting properties, swelling properties, solubility, and digestibility . For examples, mild damage to starch granules in flour as the result of grain milling increases loaf‐volume of bread and produces noodles with good texture; however, severe damage to starch granules can lead to diminishing qualities of bread and noodles .…”

Section: Introductionmentioning

confidence: 99%

Effects of grain milling on starch structures and flour/starch properties

2013

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Milling or grinding of cereal grains to produce flour is frequently accompanied by damage to starch granules, disruption of starch crystalline structure, and degradation of starch molecules. Amylopectin (AP) molecules are more susceptible to degradation than amylose (AM) molecules as AM molecules, present in amorphous conformation in native starch granules, are more flexible than the rigid double helical crystallites made of AP branches. The changes of starch structures caused by milling alter starch properties, including gelatinization, pasting, swelling, solubility, and digestibility, and thus affect flour quality. The changes in starch structures and properties, however, are different between the grinding of cereal grains and that of isolated starch granules as the latter ignores the influences from non-starch components in grains. Hence, the grinding of isolated starch granules, commonly used to understand the effects of milling, does not represent the grinding of cereal grains. This review allows a better understanding in the changes of starch structures and properties by milling, which is important in the production of flour with desirable properties.

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Production and Measurement of Starch Damage in Flour. Part 2. Damage Produced by Unconventional Methods

Cited by 15 publications

References 5 publications

Effects of Pearling, Grinding Conditions, and Roller Mill Flow on the Yield and Composition of Milled Products from Hull‐less Barley

Effects of Pearling, Grinding Conditions, and Roller Mill Flow on the Yield and Composition of Milled Products from Hull‐less Barley

Physical Modification of Food Starch Functionalities

Effects of grain milling on starch structures and flour/starch properties

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