Understanding the Physicochemical and Functional Properties of Wheat Starch in Various Foods

This report highlights the structure and myriad properties of wheat starch in various food systems. Granule shape, size, and color, plus the proportion of A- and B-granules, amylose content, and molecular structure largely determine its functionality in food. The role of wheat starch is portrayed in...

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Bibliographic Details
Published inCereal chemistry Vol. 87; no. 4; pp. 305 - 314
Main Authors Maningat, Clodualdo C, Seib, Paul A
Format Journal Article
LanguageEnglish
Published St. Paul The American Association of Cereal Chemists, Inc 01.07.2010
American Association of Cereal Chemists
Subjects
dietary carbohydrate
food analysis
food composition
functional properties
gluten-free foods
health claims
literature reviews
molecular conformation
physicochemical properties
resistant starch
starch granules
wheat starch
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Summary:This report highlights the structure and myriad properties of wheat starch in various food systems. Granule shape, size, and color, plus the proportion of A- and B-granules, amylose content, and molecular structure largely determine its functionality in food. The role of wheat starch is portrayed in three categories of flour-based foods that differ in water content. Wheat starch influences the appearance, cooking characteristics, eating quality, and texture of pasta and noodles, and its role is more than a filler in yeast-leavened bread products. Recent developments in the properties and applications of commercially important wheat pyrodextrins and RS4-type resistant wheat starches are reported, along with their use to produce fiber-fortified foods. Gluten-free foods are also discussed.
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM-87-4-0305