Variation in amylose concentration to enhance wheat flour extrudability

Hellemans, Tom; Nekhudzhiga, H.; Bockstaele, Filip Van; Wang, Y.J.; Emmambux, M. Naushad; Eeckhout, Mia

doi:10.1016/j.jcs.2020.102992

Cited by 16 publications

(9 citation statements)

References 31 publications

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“…Hellemans et al. (2020) found that amylose content in wheat flour significantly affected expansion, although the correlation was not linear. They discovered that for blends of waxy and regular wheat flour, maximal expansion was obtained with 25:75 blend (waxy wheat flour:regular wheat flour), with a decrease toward higher incorporation of waxy wheat in the blends.…”

Section: Resultsmentioning

confidence: 99%

Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour

Debonne,

Van de Velde,

van den Navoij

et al. 2023

Journal of Food Science

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The development of new production lines of extruded ready‐to‐eat (RTE) snacks often results in high losses of edible food due to the trial‐and‐error approach in industry. Being able to predict extrudate characteristics of new formulations before having to run trials on industrial scale would be beneficial for reducing waste and having a more efficient development process. With this study, the correlation between pasting properties of seven blends of flours/starches and extrudate characteristics was investigated (100% corn grits, 25% and 50% replacement of corn grits with high amylose starch, potato starch, and rice flour). The predictive power of pasting characteristics on extrudate's moisture content, water absorption and solubility index, sectional expansion index (SEI) and hardness was studied. Results indicated the potential of predicting SEI, water solubility index (WSI), and water absorption index (WAI) of RTE‐snacks. WSI and WAI were, respectively, negatively correlated with peak temperature (R2 = 0.897), and positively with peak temperature and positively with trough viscosity (R2 = 0.855). One can conclude that the rheometer can be a useful tool to gain insight into the characteristics of the extrudate, although further research with enlargement of the dataset is necessary to make the rheometer effectively deployable for potentially other extrudate characteristics.

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Section: Resultsmentioning

confidence: 99%

Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour

Debonne,

Van de Velde,

van den Navoij

et al. 2023

Journal of Food Science

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“…The peak viscosity increased significantly with an increasing flour mixture concentration. The rapid increase in viscosity is due to the cross‐linking of amylose and amylopectin and the swelling of starch molecules (Hellemans et al., 2020). The pasting temperature and viscosity during the hydrogel formation represent the cross‐linking and interaction between the starch molecules.…”

Section: Resultsmentioning

confidence: 99%

Curcumin‐infused xerogel‐based nutraceutical development and its 4D shape‐shifting behavior

Cheeyattil¹,

Rajan

Radhakrishnan

2022

Journal of Food Science

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Cereal-based functional foods with shape-changing (fourdimensional [4D]) properties is a novel approach in the current scenario. The main objective of the research is to develop a bioactive compound incorporated in flat two-dimensional xerogel and its hydromorphic three-dimensional shape transformation. The spray-dried curcumin at three different concentrations was incorporated with hydrogel (wheat-barley flour 8%), and flat xerogel was formed by sessile drop drying at 30 • C and 78% relative humidity. The top smooth and rough bottom surface of xerogel provided anisotropic swelling properties during the shape transformation. The antimicrobial and antioxidant properties of xerogel were examined, and the retention of curcumin during the shape transformation was also examined during the research. The porous structure of barley-wheat xerogel has enhanced the incorporation of water-insoluble bioactive components like curcumin. The diffusion properties of curcumin xerogel provided an antimicrobial effect against gram-negative pathogenic bacteria. The optimum temperature (70 • C) during the shape-shifting provides the retention of bioavailability and functional properties of curcumin. The work describes the opportunities for developing xerogel incorporated with more bioactive and functional components and study its stability and hydromorphic 4D shape-changing behavior.

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“…At present, it is known that each of them consists of 12 exons and 11 introns (Figure 3), and the protein mass encoded by them is approximately 60 kDa [5]. The quantitative proportion of amylose in individual wheat cultivars is dictated by the presence or, on the contrary, the lack of Wx proteins involved in its synthesis [22]. Wild-type wheat, in which all three Waxy (Wx) loci can be found, is called "nonwaxy wheat".…”

Section: Starch Properties-waxy (Wx) Genesmentioning

confidence: 99%

An Overview of Factors Affecting the Functional Quality of Common Wheat (Triticum aestivum L.)

Filip

Woronko

Stępień

et al. 2023

IJMS

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Wheat (Triticum aestivum L.) is one of the most important crops worldwide, and, as a resilient cereal, it grows in various climatic zones. Due to changing climatic conditions and naturally occurring environmental fluctuations, the priority problem in the cultivation of wheat is to improve the quality of the crop. Biotic and abiotic stressors are known factors leading to the deterioration of wheat grain quality and to crop yield reduction. The current state of knowledge on wheat genetics shows significant progress in the analysis of gluten, starch, and lipid genes responsible for the synthesis of the main nutrients in the endosperm of common wheat grain. By identifying these genes through transcriptomics, proteomics, and metabolomics studies, we influence the creation of high-quality wheat. In this review, previous works were assessed to investigate the significance of genes, puroindolines, starches, lipids, and the impact of environmental factors, as well as their effects on the wheat grain quality.

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Variation in amylose concentration to enhance wheat flour extrudability

Cited by 16 publications

References 31 publications

Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour

Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour

Curcumin‐infused xerogel‐based nutraceutical development and its 4D shape‐shifting behavior

An Overview of Factors Affecting the Functional Quality of Common Wheat (Triticum aestivum L.)

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