Title: Fate of Starch in Food Processing: From Raw Material to Final Food Prodcuts
Authors: Delcour, Jan ×
Bruneel, Charlotte
Derde, Liesbeth
Gomand, Sara
Pareyt, Bram
Putseys, Joke
Wilderjans, Edith
Lamberts, Lieve #
Issue Date: Apr-2010
Series Title: Annual Review of Food Science and Technology vol:1 issue:1 pages:87-111
Abstract: Starch, an essential component of an equilibrated diet, is present in cereals such as common and durum wheat, maize, rice, and rye, in roots and tubers such as potato and cassava, and in legumes such as peas. During food processing, starch mainly undergoes nonchemical transformations. Here, we focus on the occurrence of starch in food raw materials, its composition and properties, and its transformations from raw material to final products.
We therefore describe a number of predominant food processes and identify research needs. Nonchemical transformations that are dealt with include physical damage to starch, gelatinization, amylose-lipid complex formation,amylose crystallization, and amylopectin retrogradation. A main focus is on wheat-based processes. (Bio)chemical modifications of starch by amylolytic enzymes are dealt with only in the context of understanding the starch component in bread making.
Description: Review
ISSN: 1941-1413
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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