A review: reverse approach to analyze the impact of starch modification on the inflation and gas holding properties of wheat-based matrices

ConclusionThe reverse approach helped to identify relevant physical modifications of starch enabling the reduction of the present analysis methods of functionalized flours during grinding. Moreover, the knowledge of the relevant starch structures provides a clear specification of functional mechanisms of starch in physically modified in baking flours. Thus, a purposive selection of baking flours and a controlled physical starch modification are enabled.

Source: Trends in Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research