Effect of Ultrasound and Hydrothermal Treatment on Digestible and Antioxidant Properties of Wholegrain Wheat Flour with Different Amylose Content

Research background. The consumption of cereal wholegrain flour contributes to an increased intake dietary fibres and phenolic compounds beneficial human health. However, there are some drawbacks regarding flour, such as poor baking performance lower technological quality. Applying ultrasound hydrothermal treatments may provide new possibilities for the modification improvement baking- bio-functionality flours well quality baked goods. Experimental approach. six wheat varieties with different amylose content were investigated. initial chemical composition viscosity profiles assayed. samples subjected treatment 10 minutes at frequency 30 kHz temperature 40 ˚C, on a magnetic stirrer heating 3 after reaching boiling point. carried out in order determine their influence investigated digestible antioxidant properties flours. A multistep enzymatic vitro digestibility protocol simulation food digestion process gastrointestinal tract was applied untreated treated samples. Content total free capacity determined well. Results conclusions. Hydrothermal positively influenced flours, especially waxy genotypes compared high ones, which can be attributed formation resistant starch. had overall negative impact samples, while ultrasound, general analytical values by enhancing extractability. These findings valuable guidelines development foods. Novelty scientific contribution. To best our knowledge, this kind investigation effect has not yet been conducted content. Waxy high-amylose considered novel raw materials due unique bread making, improved texture fibre