Annealing and heat−moisture treatment are two hydrothermal treatments that modify the
physicochemical properties of starch, without destroying granular structure. They involve …

… Bleukx, W., Brijs, K., Torrekens, S., Van Leuven, F., and Delcour, JA, Specificity of a wheat
gluten … Roels, SP and Delcour, JA, Evidence for the nonglycoprotein nature of high molecular …

Arabinoxylans (AX) from cereals are cell wall components that constitute an important part
of the dietary fiber intake in humans. Enzymatic hydrolysis of AX yields arabinoxylan-…

The unique properties of wheat reside primarily in its gluten-forming storage proteins. Their
intrinsic viscoelastic behavior is responsible for the characteristics of different wheat-based …

<p>The search for functional foods or functional food ingredients, ie foods or food ingredients
that can enhance health, is beyond any doubt one of the leading trends in today's food …

Much research has been done to understand the contribution of different flour constituents to
the cookie quality. Most authors agree on the role of starch in cookies, which, although it is …

The diversity of the physical and consequently the functional behaviour of starches, isolated
from different rice varieties, is related to their specific structures. The latter are directly …

In 2012, the world production of starch was 75 million tons. Maize, cassava, wheat and potato
are the main botanical origins for starch production with only minor quantities of rice and …

Key points The short‐chain fatty acids (SCFAs) are bacterial metabolites produced during the
colonic fermentation of undigested carbohydrates, such as dietary fibre and prebiotics, and …

Lipids exhibit important functional properties in bread making, although they are present in
lower levels than starch or protein. They originate from flour, in which they are endogenously …