Article ID Journal Published Year Pages File Type
6377919 Journal of Cereal Science 2013 7 Pages PDF
Abstract
► We treated complete wheat flour with hydrostatic pressure. ► Medium hydrostatic pressure enhances water binding of wheat flour. ► Prolamine fractions seem to be most sensitive to pressure. ► Arrangement of amorphous and crystalline regions of starch granules are modified. ► Pressure of 600 MPa leads to complete starch gelatinization and structural changes.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
Preview
Effect of medium hydrostatic pressure on the properties of wheat flour main biopolymers
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