Surface properties of wheat flour-milling streams and rheological and thermal properties after hydration

Eliasson, Ann‐Charlotte; Silverio, J.; Tjerneld, Eva

doi:10.1016/s0733-5210(09)80025-8

Cited by 11 publications

(5 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Figure 7 shows typical gelation thermograms of a few starches studied by us. Starch gelatinization behaviour in flours after hydration was found to be related to starch damage and flour protein content [58]. Also the proportion of starch/water greatly influences the temperature characteristics and the peak multiplicity [59] inization temperature correlates with the decrease of water mobility [60].…”

Section: Thermal Behaviour Of Carbohydrates Phase Transitions Of Polmentioning

confidence: 99%

Application of differential scanning calorimetry in food research and food quality assurance

Fárkas¹,

Mohácsi-Farkas²

1996

Journal of Thermal Analysis

View full text Add to dashboard Cite

Differential scanning calorimetry (DSC) is the most widely used thermal analytical technique in food research and it has a great utility in quality assurance of food. Proteins are the most studied food components by thermal analysis including studies on conformation changes of food proteins as affected by various environmental factors, thermal denaturation of tissue proteins, food enzymes and enzyme praparations for the food industry, as well as effects of various additives on their thermal properties. Freezing-induced denaturation of food proteins and the effect of cryoprotectants are also monitored by DSC. Polymer characterization based on DSC of polysaccharides, gelatinization behaviour of starches and interaction of starch with other fbod components can be determined, and phase transitions during baking processes can be studied by DSC. Studies on crystallization and melting behaviour of fats observed by DSC indicate changes in lipid composition or help characterizing products. Thermal oxidative decomposition of edible oils examined by DSC can be used for predicting oil stability. Using DSC in the freezing range has a great potential for measuring and modelling frozen food thermal properties, and to estimate the state of water in foods and food ingredients. Research in food microbiology utilizes DSC in better understanding thermoadaptive mechanisms or heat killing of food-borne microorganisms. lsothermic mierocalorimetric techniques provide informative data regarding microbial growth and microbial metabolism.

show abstract

Section: Thermal Behaviour Of Carbohydrates Phase Transitions Of Polmentioning

confidence: 99%

Application of differential scanning calorimetry in food research and food quality assurance

Fárkas¹,

Mohácsi-Farkas²

1996

Journal of Thermal Analysis

View full text Add to dashboard Cite

show abstract

“…However, the gelatinization behaviour of starch differs between flour and isolated starch fractions, suggesting that it is influenced by the presence of other components in the flour. For example, gluten can shift the starch gelatinization range into higher temperatures ( Eliasson, 1983 ; Eliasson, Gudmundsson, & Svensson, 1995 ) so that the onset temperature of gelatinization and the temperature at peak maximum of mill streams increase with increasing protein content although their ΔH g (gelatinization enthalpy on a protein-free dry matter basis)- remains constant ( Eliasson, Silverio, & Tjerneld, 1991 ). Furthermore, the gelatinization behaviour of starch is also affected by the degree of mechanical damage of starch during milling, with mill streams from conventional roller milling showing an inverse relationship between the amount of damaged starch and gelatinization enthalpy (ie enthalpy decreases with increasing of starch damage) ( Eliasson et al, 1991 ; Jovanovich, Campana, Cardos, & Lupano, 2003 ).…”

Section: Gradients In Grain Compositionmentioning

confidence: 99%

Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing

Tosi

Lovegrove

et al. 2018

Trends in Food Science & Technology

View full text Add to dashboard Cite

BackgroundWheat is the major food grain consumed in temperate countries. Most wheat is consumed after milling to produce white flour, which corresponds to the endosperm storage tissue of the grain. Because the starchy endosperm accounts for about 80% of the grain dry weight, the miller aims to achieve flour yields approaching this value.Scope and approachBioimaging can be combined with biochemical analysis of fractions produced by sequential pearling of whole grains to determine the distributions of components within the endosperm tissue.Key findings and conclusionsThis reveals that endosperm is not homogeneous, but exhibits gradients in composition from the outer to the inner part. These include gradients in both amount and composition. For example, the content of gluten proteins decreases but the proportion of glutenin polymers increases from the outside to the centre of the tissue. However, the content of starch increases with changes in the granule size distribution, the proportions of amylose and amylopectin, and their thermal properties. Hence these parts of the endosperm differ in the functional properties for food processing. Gradients also exist in minor components which may affect health and processing, such as dietary fibre and lipids. The gradients in grain composition are reflected in differences in the compositions of the mill streams which are combined to give white flour (which may number over 20). These differences could therefore be exploited by millers and food processors to develop flours with compositions and properties for specific end uses.

show abstract

“…is could be due to the use of the same wheat kernels for milling and combining for wheat flour. Different millstreams using the same kernels displayed similar thermal transition properties for spring and winter wheat and rye in Sweden [45,46].…”

Section: Ermal Transition Properties By Differential Scanningmentioning

confidence: 99%

Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)

Kim

Byeon

Kim

et al. 2020

Journal of Food Quality

View full text Add to dashboard Cite

The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams. As the milling yield increased, the wheat flour showed low quality on physicochemical properties in general. Significant differences in proximate analysis, color, solvent retention capacity, pasting property, and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheat kernels. Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight flour samples. However, as brans were added to the flour portion, the wheat flour quality parameters decreased significantly in color, solvent retention capacity, and pasting properties. On the other hand, antioxidant properties increased as brans were added. Maximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour, which is approximately three times more expensive than imported wheat flour. Adding clear flour and a certain portion of shorts did not seem to significantly influence the overall quality of wheat flour from Korean domestic wheat variety.

show abstract

Surface properties of wheat flour-milling streams and rheological and thermal properties after hydration

Cited by 11 publications

References 16 publications

Application of differential scanning calorimetry in food research and food quality assurance

Application of differential scanning calorimetry in food research and food quality assurance

Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing

Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)

Contact Info

Product

Resources

About