During wheat milling, starch granules can experience mechanical damage, producing damaged starch. High levels of damaged starch modify the physicochemical properties of wheat flour, negatively affecting the dough behavior ...

Flours obtained by industrial milling of different argentinian wheats, including flour 000, flour 0000, different milling fractions, and flour obtained with a Bühler mill, were utilized to correlate the farinograph and ...

The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged ...

The use of pigmented maize varieties has increased due to their high anthocyanins content, but very few studies are reported about the starch properties of these grains. The aim of this work was to isolate the starch ...

The effect of mechanical damage on wheat starch granules surface, at a microstructural level, was investigated by scanning electron microscopy (SEM), environmental scanning electron microscopy (ESEM), atomic force microscopy ...

The objective of this work was to investigate the contribution of α-amylase and amyloglucosidase to dough fermentation process and bread quality, as an alternative to reduce the negative effects caused by high damaged ...

The aim of this study is to optimize starch isolation from different sorghum cultivars and characterize the starch from fourteen red and white sorghum hybrids. Methods involving sulfite maceration and/or protein hydrolysis ...

The aim of this work was to evaluate the impact of different chemical modification methods on starch from different botanical sources. Brown and white sorghum starch was isolated throughout a time saving process and avoiding ...

The effects of rotational speed and milling time on pasting profile, particle size and morphology, damaged starch and gelatinization enthalpy of modified rice flours were analysed by response surface methodology to investigate ...