Influence of technological processing of wheat grain on starch digestibility and resistant starch content
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43902075" target="_blank" >RIV/60461373:22330/16:43902075 - isvavai.cz</a>
Alternative codes found
RIV/00027006:_____/16:00003640
Result on the web
<a href="http://onlinelibrary.wiley.com/doi/10.1002/star.201500162/epdf" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1002/star.201500162/epdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/star.201500162" target="_blank" >10.1002/star.201500162</a>
Alternative languages
Result language
angličtina
Original language name
Influence of technological processing of wheat grain on starch digestibility and resistant starch content
Original language description
The grain of six standard wheat cultivars and one high-amylose wheat cultivar was ground and milled to produce common white flour used to prepare bread, biscuits and wafers. Changes in rapidly and slowly digestible starch (RDS and SDS), resistant starch (RS) and fibre caused by different milling and by the preparation of bakery products were observed. Depending on the milling process, RDS ranged from 28.3 to 32.4% of dry matter and SDS from 18.3 to 35.2%. The preparation of bakery products increased RDS by 30?80% to the detriment of SDS. RS comprised on average 6.6% of ground grain, 3.9% of wheat flour and 3.5, 5.9 and 1.0% of bread, biscuits and wafers, respectively. Variance amongst standard wheat cultivars was low, with only the high-amylose wheat showing unique technological and nutritional properties. RS and total starch (TS) were measured using two different methods. TS determinations correlated closely, although the linear regression varied amongst the different matrices. The correlation between RS values measured by the two methods was loose, and no significant linear regression was found. The article brings new information on variability in starch digestibility in cereal products depending on wheat cultivar used for production. Â? 2016 The Authors. Starch/St?currency signrke Published by Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/QJ1310219" target="_blank" >QJ1310219: Wheat with specific starch composition and features for food and non-food purposes</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Starch/Stärke
ISSN
0038-9056
e-ISSN
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Volume of the periodical
68
Issue of the periodical within the volume
7-8
Country of publishing house
DE - GERMANY
Number of pages
10
Pages from-to
593-602
UT code for WoS article
000380158500003
EID of the result in the Scopus database
2-s2.0-84977855136