A Review of Starch Damage on Physicochemical Properties of Flour

Abstract

Starch damage is starch which is damaged by mechanical treatment, such as milling process in flour production. The purpose of this review is to determine the importance of the amount of starch damage affected by the milling process in the physicochemical properties of flour. Starch damage in flour product is influenced by some factors, such as the milling time, methods, and the roller on the milling machine. Beside milling process, the starch modification is also cause damaged to starch, such as fermentation. The presence of starch damage is an important parameter to determine the physicochemical properties of flour. Starch damage in flour will affect the physicochemical properties, such as particle size, amylose content, thermal and pasting properties, retrogradation, microstructure of starch granule, etc. It is very important to pay attention to produce the food product that have a good physicochemical characteristics. The starch damage in flour has an important role in food processing technology, for example: bread, cake, and cookies product. Furthermore, starch damage also affects the shelf life of product that has correlation with retrogradation process.

comparison of the physical and chemical properties of wheat and barley flour, and their products

“…Protein content in BB (10.680 %) and in WB (10.320 %). As Known, the protein content in flour and bread nearly correlated with gluten (Putri et al, 2020). The wet and dry gluten content in different kind of bread also ranged from (25.160 %) WB, (23.940%) BB, (8.900 %) WB, and (8.670 %) BB, respectively.…”

“…Despite, the starch in flour is an important parameter to indicate the quality of flour, and the starch is consist of particular, various characteristics (Allister et al, 2008). Thus, high pressure on miller and wheat species directly related with starch damage flour (Putri et al, 2020). The highest percentage value of starch damage was taken from BFK (8.660 %), and the lowest was taken from BFK (4.770 %).…”

“…The highest percentage value of starch damage was taken from BFK (8.660 %), and the lowest was taken from BFK (4.770 %). Also, Putri et al, 2020, stated that the rate of starch damage will be increased the hardener of wheat and barley, and speed of machine with time, level and rolling the mill. Also, the starch damage affected and related with the amount of water absorption (Jukić et al, 2019).…”

Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread

“…Damaged starch formation occurs during the milling of grain due to the mechanical shear between the mill rolls [32]. Among the factors affecting the amount of damaged starch in the flour are wheat grain hardness, wheat tempering conditions, and the setting of the mill (i.e., roll diameter and speed ratio, pressure, and gap size between the reduction rolls, milling time, and roll temperature) [32,33]. Starch damage strongly affects the behavior of dough during processing (e.g., water absorption, gelatinization, and rheological properties), as well as the quality of the finished product (e.g., color, shelf life) [32].…”

Maltose formation from wheat flour with different degrees of damaged starch

“…The activity of endogenous β-amylase and the state of starch, that is, the degree of starch gelatinization, affect maltose formation. Starch gelatinization is in turn affected by both the degree of damaged starch and the amount of water added (Eliasson and Larsson, 1993;Putri et al, 2020). In the bread making process, it is difficult to alter parameters such as the amount and activity of endogenous β-amylase and the amount of water added.…”