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Oven roasting (OR) could induce hierarchical structural changes in starch, which is fundamental for altering the pasting and hydration properties of cereal flour. OR makes proteins denatured and peptide chains unraveled or rearranged. OR could alter compositions of cereal lipids and minerals. Although OR may degrade phenolics, their release from bound forms is predominant when mild/moderate conditions...
Abstract
The large and small granules of A‐starch (AS) and B‐starch (BS) were separated from wheat cultivar of ZM 22. It was modified by ball‐milling (BM) and heat–moisture treatment (HMT) was performed after BM treatment. After BM, noticeable deformation, fragments, fissures, and grooves were observed, whereas diffusion and aggregation were detected and followed by HMT. Crystallinity of AS‐BM‐5h...
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