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Effects of flour storage and heat generated during milling on starch, dietary fibre and polyphenols in stoneground flours from two durum‐type wheats
Author(s) -
Di Silvestro Raffaella,
Di Loreto Alessandro,
Marotti Ilaria,
Bosi Sara,
Bregola Valeria,
Gianotti Andrea,
Quinn Robert,
Dinelli Giovanni
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12536
Subject(s) - starch , resistant starch , food science , amylose , polyphenol , dietary fibre , chemistry , wheat flour , grinding , wet milling , potato starch , materials science , biochemistry , antioxidant , organic chemistry , composite material
Summary In the perspective of cereal‐based functional food development, the research compared stone watermill and stone mill which differed in the heating generated during grinding (30 and 60 °C) and the effects of storage on the preservation of phytochemicals. After 6‐month storage of flour, a decrease in soluble dietary fibre (loss of 1.9–2.5 g 100 g −1 ) and bound polyphenols (loss of 6.2–8.5%) was observed, while other wheat grain components remained unvaried. Comparing the milling techniques, stoneground wheat grains (60 °C) showed the highest amylose (34.7–36.9% of total starch) and resistant starch amounts (0.85–1.16% of total starch), which could be of interest for lowering Glycaemic Index. Stoneground KAMUT ® starch had higher tendency to be converted into resistant starch and it also showed the higher degree of starch damage, as compared to the durum wheat variety Claudio. The study provided suggestions for modulating the production chain with the aim of supplying added value to wheat‐based products.