title: Effect of laboratory milling on properties of starches isolated from different flour millstreams of hard and soft wheat.
abstract: The properties of starch from different flour millstreams are very important for the production of specific flours used in different wheat-based food products. The present study aimed at characterising starches from different flour millstreams by Buhler laboratory mill and flour from Brabender senior mill. Damaged starch content increased from 3.4% to 15.7% and from 1.8% to 6.0% for flour from B1 to R3 millstream of Beijing 0045 and Zhongmai 175, respectively. Milling resulted in the fragmentation of starch granules, but did not induce significant changes in the relative crystallinity. Starches from different flour millstreams presented similar swelling power values. Except onset temperature of starches from Beijing 0045, no significant differences were observed in thermal transition parameters of starches from Beijing 0045 or Zhongmai 175. Pasting and in vitro digestion profiles of starches from different flour millstreams showed significant differences. This study showed that laboratory milling induces variable differences in functional properties without changing starch crystalline structure.
authors.affiliation: Research Centre of Modern Analytical Technique, Tianjin University of Science & Technology, Tianjin 300457, China.
authors.forename: Jinglin
authors.initials: J
authors.lastname: Yu
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: sjwang@tust.edu.cn.
authors.forename: Shujun
authors.initials: S
authors.lastname: Wang
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science & Technology, Tianjin 300457, China.
authors.forename: Jingrong
authors.initials: J
authors.lastname: Wang
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science & Technology, Tianjin 300457, China.
authors.forename: Caili
authors.initials: C
authors.lastname: Li
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science & Technology, Tianjin 300457, China.
authors.forename: Quanwei
authors.initials: Q
authors.lastname: Xin
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science & Technology, Tianjin 300457, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Huang
authors.affiliation: Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China; CIMMYT China Office, c/o Chinese Academy of Agricultural Sciences, Beijing 100081, China.
authors.forename: Zhonghu
authors.initials: Z
authors.lastname: He
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: s.wang@tust.edu.cn.
authors.forename: Shuo
authors.initials: S
authors.lastname: Wang
mesh_terms: D018360:Crystallography, X-Ray; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006244:Hardness; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D014908:Triticum / Q000737:chemistry*
chemical_list: D013213:Starch
keywords: Functionality; Laboratory milling; Starch; Structure; Wheat