A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR

Starch damage is starch which is damaged by mechanical treatment, such as milling process in flour production. The purpose of this review is to determine the importance of the amount of starch damage affected by the milling process in the physicochemical properties of flour. Starch damage in flour p...

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Autores principales:	Nia Ariani Putri, Ila Maratush Shalihah, Alina Femi Widyasna, Riska Putri Damayanti
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2020
Materias:	flour milling physicochemical properties starch damage Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/b5c221054c3d4270afe3d7e63d005707
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spelling	oai:doaj.org-article:b5c221054c3d4270afe3d7e63d0057072021-12-01T14:01:06ZA REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR2685-42792715-422X10.33512/fsj.v2i1.7936https://doaj.org/article/b5c221054c3d4270afe3d7e63d0057072020-07-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/7936https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422XStarch damage is starch which is damaged by mechanical treatment, such as milling process in flour production. The purpose of this review is to determine the importance of the amount of starch damage affected by the milling process in the physicochemical properties of flour. Starch damage in flour product is influenced by some factors, such as the milling time, methods, and the roller on the milling machine. Beside milling process, the starch modification is also cause damaged to starch, such as fermentation. The presence of starch damage is an important parameter to determine the physicochemical properties of flour. Starch damage in flour will affect the physicochemical properties, such as particle size, amylose content, thermal and pasting properties, retrogradation, microstructure of starch granule, etc. It is very important to pay attention to produce the food product that have a good physicochemical characteristics. The starch damage in flour has an important role in food processing technology, for example: bread, cake, and cookies product. Furthermore, starch damage also affects the shelf life of product that has correlation with retrogradation process.Nia Ariani PutriIla Maratush ShalihahAlina Femi WidyasnaRiska Putri DamayantiDepartment of Food Technologyarticleflourmillingphysicochemical propertiesstarch damageFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 2, Iss 1, Pp 1-8 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	flour milling physicochemical properties starch damage Food processing and manufacture TP368-456
spellingShingle	flour milling physicochemical properties starch damage Food processing and manufacture TP368-456 Nia Ariani Putri Ila Maratush Shalihah Alina Femi Widyasna Riska Putri Damayanti A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR
description	Starch damage is starch which is damaged by mechanical treatment, such as milling process in flour production. The purpose of this review is to determine the importance of the amount of starch damage affected by the milling process in the physicochemical properties of flour. Starch damage in flour product is influenced by some factors, such as the milling time, methods, and the roller on the milling machine. Beside milling process, the starch modification is also cause damaged to starch, such as fermentation. The presence of starch damage is an important parameter to determine the physicochemical properties of flour. Starch damage in flour will affect the physicochemical properties, such as particle size, amylose content, thermal and pasting properties, retrogradation, microstructure of starch granule, etc. It is very important to pay attention to produce the food product that have a good physicochemical characteristics. The starch damage in flour has an important role in food processing technology, for example: bread, cake, and cookies product. Furthermore, starch damage also affects the shelf life of product that has correlation with retrogradation process.
format	article
author	Nia Ariani Putri Ila Maratush Shalihah Alina Femi Widyasna Riska Putri Damayanti
author_facet	Nia Ariani Putri Ila Maratush Shalihah Alina Femi Widyasna Riska Putri Damayanti
author_sort	Nia Ariani Putri
title	A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR
title_short	A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR
title_full	A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR
title_fullStr	A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR
title_full_unstemmed	A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR
title_sort	review of starch damage on physicochemical properties of flour
publisher	Department of Food Technology
publishDate	2020
url	https://doaj.org/article/b5c221054c3d4270afe3d7e63d005707
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A REVIEW OF STARCH DAMAGE ON PHYSICOCHEMICAL PROPERTIES OF FLOUR

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