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Foods 2018, 7(5), 78;

High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration

Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany
Author to whom correspondence should be addressed.
Received: 27 April 2018 / Revised: 14 May 2018 / Accepted: 14 May 2018 / Published: 16 May 2018
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In recent years, high-pressure treatment (HPT) has become an established process concerning the preservation of food. However, studies dealing with the structural, and consequently functional modification of non-hydrated starchy matrices (moisture content ≤ 15%) by HPT are missing. To close this knowledge gap, pressure (0–600 MPa, 10 min) and pressurization time depending (0–20 min, 450 MPa) alterations of wheat flour were investigated. Pressure rise from 0 to 600 MPa or pressurization time rise from 0 to 20 min resulted in a decline of amylopectin content from 68.3 ± 2.0% to 59.7 ± 1.5% (linearly, R2 = 0.83) and 59.6 ± 0.7% (sigmoidal), respectively. Thereby, detectable total amount of starch decreased from 77.7 ± 0.8% linearly to 67.6 ± 1.7%, and sigmoidal, to 69.4 ± 0.4%, respectively. Increase in pressure caused a linear decrease in gelatinization enthalpy of 33.2 ± 5.6%, and linear increase in hydration properties by 11.0 ± 0.6%. The study revealed structural and technological relevant alterations of starch-based food matrices with low moisture content by HPT, which must be taken into consideration during processing and preservation of food. View Full-Text
Keywords: starch modification; wheat flour; physical modification; starch alteration starch modification; wheat flour; physical modification; starch alteration

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Jakobi, S.; Jekle, M.; Becker, T. High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration. Foods 2018, 7, 78.

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