title: Fate of starch in food processing: from raw materials to final food products.
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.
authors: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, 3001 Leuven, Belgium. jan.delcour@biw.kuleuven.be
authors: Jan A
authors: JA
authors: Delcour
authors: Charlotte
authors: C
authors: Bruneel
authors: Liesbeth J
authors: LJ
authors: Derde
authors: Sara V
authors: SV
authors: Gomand
authors: Bram
authors: B
authors: Pareyt
authors: Joke A
authors: JA
authors: Putseys
authors: Edith
authors: E
authors: Wilderjans
authors: Lieve
authors: L
authors: Lamberts
mesh_terms: D001939:Bread / Q000032:analysis; D055598:Chemical Phenomena; D002523:Edible Grain / Q000737:chemistry; D057140:Fast Foods / Q000032:analysis; D005433:Flour / Q000032:analysis; D005511:Food Handling; D035281:Plant Tubers / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry; D013213:Starch / Q000737:chemistry* / Q000378:metabolism
chemical_list: D013213:Starch