Oxidizing agent‐assisted extrusion cooking of yellow peas and the techno‐functionality of the resulting extrudate flours

Abstract

Food industry modifies the performance of raw materials by employing a wide range of additives to improve the quality of endproducts. Enzymes, fats, emulsifiers, oxidizing, and reducing agents are commonly used for this purpose in the bakery industry (Ooms & Delcour, 2019). For bakery applications, of these additives, oxidizing agents are used to increase the oxidation of sulfhydryl groups of wheat flour gluten proteins in order to increase the number of intermolecular disulfide bonds (Joye et al., 2009), create a stronger protein network, a dough that is more resistant to extension and consequently a better bread loaf (Joye et al., 2009). Another

Explorative Study of Reactive Extrusion over Nixtamalization‐Maize Pericarp Residue: Effect on Dietary Fiber, Resistant Starch, and Nixtamalized Corn Flour Tortillas

“…In this case, benzoyl peroxide is an extreme oxidizing agent, and according to other works, oxidation of starch at high temperature increases resistant starch fraction in corn starch. [ 30 ] Also, in wheat flour treated with benzoyl peroxide, lower amounts of moisture, related to lower amounts of protein, had indicated a detrimental effect of the process. [ 31 ] The results of this work are in accordance with those results.…”