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Effect of High-amylose Maize Starch at Different Heating Temperatures on the Pasting Properties, Gelation Behaviors and Anti-digestibility of Whole Wheat Flour

This study investigated the effects of high-amylose maize starch (HA) on the pasting properties, gelation behavior, and anti-digestibility of whole wheat flour (WWF) under different high-temperature cooking conditions. Composite flours were formulated by incorporating varying ratios of HA into WWF,...

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Principais autores: Duanyang LIANG, Yangguang ZHANG, Wenjing LUO, Minming XU, Jiayue GUO, Yao HU, Siyuan LIU
Formato: Artigo
Idioma:Chinês
Publicado em: The editorial department of Science and Technology of Food Industry 2026-01-01
coleção:Shipin gongye ke-ji
Assuntos:
high-amylose maize starch
whole wheat flour
pasting properties
gelation properties
anti-digestibility
Acesso em linha:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025010255
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