Modification of wheat flour functionality and digestibility through different extrusion conditions

Producción Científica

Detalhes bibliográficos
Autores: Martínez Martínez, Mario, Rosell, Cristina M., Gómez Pallarés, Manuel
Formato: artículo
Fecha de publicación:2014
País:España
Recursos:Universidad de Valladolid
Repositorio:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/5722
Acesso em linha:https://doi.org/10.1016/j.jfoodeng.2014.06.035
http://uvadoc.uva.es/handle/10324/5722
Access Level:acceso abierto
Palavra-chave:extrusion
pasting properties
harina de trigo
propiedades térmicas
hidratación
hidrolisis enzimática
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repository_id_str
spelling Modification of wheat flour functionality and digestibility through different extrusion conditionsMartínez Martínez, MarioRosell, Cristina M.Gómez Pallarés, Manuelextrusionpasting propertiesharina de trigopropiedades térmicashidrataciónhidrolisis enzimáticaProducción CientíficaContinuous innovation in foodstuff and their higher quality requirements force food industry to look for flours with new specific functionalities. The objective of this work was to modify wheat flour functionality by using extrusion. This treatment significantly affected hydration, emulsifying, thermal and pasting properties of wheat flours besides their susceptibility to enzymatic hydrolysis and their amount of resistant starch. Thermal enthalpy decreased as the extrusion severity increased, indicating a higher amount of gelatinized starch. Hydration properties significantly increased, specifically 5-fold water binding capacity and 9-fold swelling compared with untreated wheat flour. Emulsifying capacity and the free sugar content increased in parallel with the extrusion severity. The susceptibility to enzymatic hydrolysis increased and the amount of resistant starch (RS) decreased as the extrusion severity augmented. Overall, extrusion allows modifying wheat flour features but it is advisable to select adequate extrusion conditions to achieve the desirable functionality.Elsevier2014info:eu-repo/semantics/articleapplication/pdfhttps://doi.org/10.1016/j.jfoodeng.2014.06.035http://uvadoc.uva.es/handle/10324/5722reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidInglésinfo:eu-repo/semantics/openAccessoai:uvadoc.uva.es:10324/57222026-06-13T12:44:47Z
dc.title.none.fl_str_mv Modification of wheat flour functionality and digestibility through different extrusion conditions
title Modification of wheat flour functionality and digestibility through different extrusion conditions
spellingShingle Modification of wheat flour functionality and digestibility through different extrusion conditions
Martínez Martínez, Mario
extrusion
pasting properties
harina de trigo
propiedades térmicas
hidratación
hidrolisis enzimática
title_short Modification of wheat flour functionality and digestibility through different extrusion conditions
title_full Modification of wheat flour functionality and digestibility through different extrusion conditions
title_fullStr Modification of wheat flour functionality and digestibility through different extrusion conditions
title_full_unstemmed Modification of wheat flour functionality and digestibility through different extrusion conditions
title_sort Modification of wheat flour functionality and digestibility through different extrusion conditions
dc.creator.none.fl_str_mv Martínez Martínez, Mario
Rosell, Cristina M.
Gómez Pallarés, Manuel
author Martínez Martínez, Mario
author_facet Martínez Martínez, Mario
Rosell, Cristina M.
Gómez Pallarés, Manuel
author_role author
author2 Rosell, Cristina M.
Gómez Pallarés, Manuel
author2_role author
author
dc.subject.none.fl_str_mv extrusion
pasting properties
harina de trigo
propiedades térmicas
hidratación
hidrolisis enzimática
topic extrusion
pasting properties
harina de trigo
propiedades térmicas
hidratación
hidrolisis enzimática
description Producción Científica
publishDate 2014
dc.date.none.fl_str_mv 2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.jfoodeng.2014.06.035
http://uvadoc.uva.es/handle/10324/5722
url https://doi.org/10.1016/j.jfoodeng.2014.06.035
http://uvadoc.uva.es/handle/10324/5722
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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