Modification of wheat flour functionality and digestibility through different extrusion conditions

Abstract

18Continuous innovation in foodstuff and their higher quality requirements force food industry to 19 look for flours with new specific functionalities. The objective of this work was to modify wheat 20 flour functionality by using extrusion. This treatment significantly affected hydration, 21 emulsifying, thermal and pasting properties of wheat flours besides their susceptibility to 22 enzymatic hydrolysis and their amount of resistant starch. Thermal enthalpy decreased as the 23 extrusion severity increased, indicating a higher amount of gelatinized starch. Hydration 24 properties significantly increased, specifically 5-fold water binding capacity and 9-fold swelling 25 compared with untreated wheat flour. Emulsifying capacity and the free sugar content increased 26 in parallel with the extrusion severity. The susceptibility to enzymatic hydrolysis increased and 27 the amount of resistant starch (RS) decreased as the extrusion severity augmented. Overall, 28 extrusion allows modifying wheat flour features but it is advisable to select adequate extrusion 29 conditions to achieve the desirable functionality. 30 31

Rheological Behavior of Honey-Cereal Extrudates as a Function of Extrusion Processing Parameters

“…The increase in setback viscosity on increased addition of honey in feed designate that it could hinder the reassociation and re-ordering of starch molecules in the mixture. The results of the present investigation with respect to pasting characteristics of extrudates are in agreement with the study of Martinez et al, (2014).…”

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

“…To ease the preparation and remove or reduce this heating stage, pregelatinised starches and flours can be used. Hydrothermal treatments such as extrusion or drum-drying foster the gelatinization of the starch when this is subjected to enough heat and moisture, enabling the attainment of products with higher water absorption capacity and thickening power in cold temperatures (Chiu and Solarek, 2009;Doublier et al, 1986;Hagenimana et al, 2006;Martínez et al, 2014b). Therefore, pregelatinised flours represent an alternative to starchy products allowing the preparation of sauces with no need for heating.…”

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

“…Besides starch gelatinization, this treatment can also promote the breakage of the amylose and amylopectin chains (dextrinization), denaturation of proteins, enzyme (in)activation and Maillard reactions [2]. The extent of these changes is dependent on the severity of the extrusion and give rise to different physicochemical characteristics of the resultant product [1,3,4]. Extrusion is widely used in snack and breakfast cereal productions, in which flour based products are extruded with the aim of obtaining the final product in one simple continuous process [5].…”