2013Journal of Qingdao Agricultural UniversityRequires access

Effects of wheat fiber on physico-chemical properties of wheat starch

Sun Qing-jie

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Abstract

The effect of wheat fiber on the pasting properties,gel properties,swelling power,soluble index and digestibility of wheat starch were investigated in this paper.The results indicated that the peak viscosity,the trough viscosity,the breakdown value and the finial viscosity increased with increasing the content of the wheat fiber,while the peak temperature decreased.The wheat fiber increased the hardness of the wheat starch.With addition of wheat fiber,the swelling power and soluble index increased.With addition of wheat fiber,the content of rapidly digestible starch and the resistant starch was lower,but the slowly digestible starch was higher than that of the control.

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What this paper is about

The effect of wheat fiber on the pasting properties,gel properties,swelling power,soluble index and digestibility of wheat starch were investigated in this paper.The results indicated that the peak viscosity,the trough viscosity,the breakdown value and the finial viscosity increased with increasing the content of the wheat fiber,while the peak temperature decreased.The wheat fiber increased the hardness of the wheat starch.With addition of wheat fiber,the swelling power and soluble index increased.With addition of wheat fiber,the content of rapidly digestible starch and the resistant starch was lower,but the slowly digestible starch was higher than that of the control.

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Available abstract

The effect of wheat fiber on the pasting properties,gel properties,swelling power,soluble index and digestibility of wheat starch were investigated in this paper.The results indicated that the peak viscosity,the trough viscosity,the breakdown value and the finial viscosity increased with increasing the content of the wheat fiber,while the peak temperature decreased.The wheat fiber increased the hardness of the wheat starch.With addition of wheat fiber,the swelling power and soluble index increased.With addition of wheat fiber,the content of rapidly digestible starch and the resistant starch was lower,but the slowly digestible starch was higher than that of the control.

Key concepts: Starch, Swelling, Fiber, Wheat starch, Food science, Viscosity, Resistant starch, Materials science

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