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Understanding the physicochemical and functional properties of Wheat starch in various foods

By: Contributor(s): Material type: ArticleLanguage: En Publication details: 2010ISSN:
  • 0009-0352
Subject(s): In: Cereal Chemistry v. 87, no. 4, p. 305-314Summary: This report highlights the structure and myriad properties of wheat starch in various food systems. Granule shape, size, and color, plus the proportion of A- and B-granules, amylose content, and molecular structure largely determine its functionality in food. The role of wheat starch is portrayed in three categories of flour-based foods that differ in water content. Wheat starch influences the appearance, cooking characteristics, eating quality, and texture of pasta and noodles, and its role is more than a filler in yeast-leavened bread products. Recent developments in the properties and applications of commercially important wheat pyrodextrins and RS4-type resistant wheat starches are reported, along with their use to produce fiber-fortified foods. Gluten-free foods are also discussed.
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Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352

This report highlights the structure and myriad properties of wheat starch in various food systems. Granule shape, size, and color, plus the proportion of A- and B-granules, amylose content, and molecular structure largely determine its functionality in food. The role of wheat starch is portrayed in three categories of flour-based foods that differ in water content. Wheat starch influences the appearance, cooking characteristics, eating quality, and texture of pasta and noodles, and its role is more than a filler in yeast-leavened bread products. Recent developments in the properties and applications of commercially important wheat pyrodextrins and RS4-type resistant wheat starches are reported, along with their use to produce fiber-fortified foods. Gluten-free foods are also discussed.

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Carelia Juarez

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