Wheat starch production, structure, functionality and applications—a review. (24th November 2016)

• Record Type: Journal Article
• Authors: Shevkani, Khetan; Singh, Narpinder; Bajaj, Ritika; Kaur, Amritpal
• Is Part Of: International journal of food science & technology. Volume 52:Number 1(2017)
• Page Start: 38
• Page End: 58
• Publication Date: 2016-11-24
• Subjects: Digestibility -- functionality -- gelatinization -- morphology -- retrogradation -- starch -- wheat; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13266
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Starch is the main component of wheat having a number of food and industrial applications. Thousands of cultivars/varieties of different wheat types and species differing in starch functionality (thermal, retrogradation, pasting and nutritional properties) are grown throughout the world. These properties are related to starch composition, morphology and structure, which vary with genetics, agronomic and environmental conditions. Starches from soft wheat contain high amounts of surface lipids and proteins and exhibit lower paste viscosity, whereas that from hard cultivars contain high proportion of small granules and amylose content but lower gelatinization temperature and enthalpy. Waxy starches exhibit higher‐percentage crystallinity, gelatinization temperatures, swelling power, paste viscosities and digestibility, but lower‐setback viscosity, rate of retrogradation and levels of starch lipids and proteins than normal and high‐amylose starches. Starches with high levels of lipids are less susceptible towards gelatinization, swelling and retrogradation and are good source of resistant starch, while that with high proportion of long amylopectin chains are more crystalline, gelatinize at high temperatures, increase paste viscosity, retrograde to a greater extent and decrease starch digestibility (high resistant and slowly digestible starch and low rapidly digestible starch). Abstract : Starch is the main component of wheat having a number of food and nonfood applications. The functional properties, digestibility and end‐use suitability of wheat starch depend on a combination of different starch properties viz . morphology, composition and structure. This review summarizes production, composition, structure‐function relationships, digestibility and applications of starches from different wheat types.