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- Title
Milling Damaged Starch (MDS) in wheat flour: Formation, Structure, Functionality and its Effects on Baking Quality: An Article.
- Authors
Abo-Dief, M. F.
- Abstract
In this article, the Milling Damaged Starch (MDS) in discussed in terms of formation, structure, functionality and its effects on the quality of baking products. The MDS is different from native starch regarding granular structure, crystalinity and molecular degradation. Such a diversity is responsible for the different functionality of MDS. So, gelatinization,pasting properties, in vitro enzymatic digestibility of wheat flour containing high level of MDS vary considerably as compared with their counter parts properties in wheat flour containing low MDS. This article discusses all the aforementioned information.
- Subjects
FLOUR; BAKING; STARCH content of food; GELATION; ENZYMATIC analysis
- Publication
Alexandria Journal of Food Science & Technology, 2020, Vol 17, Issue 2, p23
- ISSN
1687-3920
- Publication type
Article