Effects of grain milling on starch structures and flour/starch properties

Li, Enpeng, Dhital, Sushil and Hasjim, Jovin (2013) Effects of grain milling on starch structures and flour/starch properties. Starch, 66 1-2: 15-27. doi:10.1002/star.201200224

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Author Li, Enpeng
Dhital, Sushil
Hasjim, Jovin
Title Effects of grain milling on starch structures and flour/starch properties
Journal name Starch   Check publisher's open access policy
ISSN 0038-9056
1521-379X
Publication date 2013-03-20
Year available 2013
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1002/star.201200224
Open Access Status
Volume 66
Issue 1-2
Start page 15
End page 27
Total pages 13
Place of publication Weinheim, Germany
Publisher Wiley - V C H Verlag
Collection year 2014
Language eng
Abstract Milling or grinding of cereal grains to produce flour is frequently accompanied by damage to starch granules, disruption of starch crystalline structure, and degradation of starch molecules. Amylopectin (AP) molecules are more susceptible to degradation than amylose (AM) molecules as AM molecules, present in amorphous conformation in native starch granules, are more flexible than the rigid double helical crystallites made of AP branches. The changes of starch structures caused by milling alter starch properties, including gelatinization, pasting, swelling, solubility, and digestibility, and thus affect flour quality. The changes in starch structures and properties, however, are different between the grinding of cereal grains and that of isolated starch granules as the latter ignores the influences from non-starch components in grains. Hence, the grinding of isolated starch granules, commonly used to understand the effects of milling, does not represent the grinding of cereal grains. This review allows a better understanding in the changes of starch structures and properties by milling, which is important in the production of flour with desirable properties.
Keyword Digestibility
Gelatinization properties
Milling of grains
Pasting properties
Starch
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collections: Queensland Alliance for Agriculture and Food Innovation
Official 2014 Collection
Centre for Nutrition and Food Sciences Publications
 
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Citation counts: TR Web of Science Citation Count  Cited 8 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 8 times in Scopus Article | Citations
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Created: Wed, 27 Mar 2013, 09:15:42 EST by Mr Sushil Dhital on behalf of Centre for Nutrition and Food Sciences