Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour

Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the...

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Detalles Bibliográficos
Autores principales: van Rooyen, Jana, Simsek, Senay, Oyeyinka, Samson Adeoye, Manley, Marena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774515/
https://www.ncbi.nlm.nih.gov/pubmed/35053938
http://dx.doi.org/10.3390/foods11020207

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774515/
https://www.ncbi.nlm.nih.gov/pubmed/35053938
http://dx.doi.org/10.3390/foods11020207

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