Wheat starch production, structure, functionality and applications—a review

Abstract

Summary Starch is the main component of wheat having a number of food and industrial applications. Thousands of cultivars/varieties of different wheat types and species differing in starch functionality (thermal, retrogradation, pasting and nutritional properties) are grown throughout the world. These properties are related to starch composition, morphology and structure, which vary with genetics, agronomic and environmental conditions. Starches from soft wheat contain high amounts of surface lipids and proteins and exhibit lower paste viscosity, whereas that from hard cultivars contain high proportion of small granules and amylose content but lower gelatinization temperature and enthalpy. Waxy starches exhibit higher‐percentage crystallinity, gelatinization temperatures, swelling power, paste viscosities and digestibility, but lower‐setback viscosity, rate of retrogradation and levels of starch lipids and proteins than normal and high‐amylose starches. Starches with high levels of lipids are less susceptible towards gelatinization, swelling and retrogradation and are good source of resistant starch, while that with high proportion of long amylopectin chains are more crystalline, gelatinize at high temperatures, increase paste viscosity, retrograde to a greater extent and decrease starch digestibility (high resistant and slowly digestible starch and low rapidly digestible starch).

Composition, structure and physicochemical properties of three coloured potato starches

“…The peak viscosities (maximum viscosity during pasting) of red and purple potato starch were significantly higher than that of yellow potato starch. Generally, amylose content was negatively related to peak viscosity of starch paste, thus higher amylose content may lead to lower apparent viscosity (Sasaki et al ., ; Shevkani et al ., ). Therefore, the result of peak viscosity in three coloured potato starches is consistent with the results of amylose content determination.…”

“…are 20.33%, 22.25% and 21.70%, respectively. Starch with less amylose content always form a higher degree of crystallinity (Shevkani et al ., ), however, the relationship between crystallinity and amylose content is not linear (Li et al ., ). According to Hao et al .…”

Bioactive constituents in pulses and their health benefits

“…The higher RS for pulses is attributed to higher amylose content (30-60 %), absence of pores on the granule surface, C-type crystallinity, strong interactions between amylose chains and lesser tendency to completely lose crystalline-and granular-structure during cooking (Hoover et al 2010;Singh 2011). Although amylose is a linear polymer of glucose, it is generally digested at slower rate than highly branched amylopectin owing to lesser relative surface area per molecule (Shevkani et al 2016). In addition, high amylose content of pulse starches results in increased retrogradation, making these more resistant towards amylolysis by the digestive enzymes (Singh 2011).…”

Comparison of industrial and homemade bulgur produced from einkorn wheat (Triticum monococcum ) and durum wheat (Triticum durum ): Physicochemical, nutritional and microtextural properties

“…In this study, the traditional einkorn bulgur samples were prepared by “cooking under atmospheric pressure,” whereas the industrial einkorn bulgur samples were produced by the use of “pressure cooking.” Furthermore, the durum bulgur production today is carried out according to “pressure cooking” industrially. The most important difference between Einkorn and Durum bulgur is that the Einkorn which is hulled wheat (Shevkani, Singh, Bajaj, & Kaur, ) is cooked directly. The cooking process opens the loosen the bonds between the kernel and hull layer.…”