Physicochemical modification of native and extruded wheat flours by enzymatic 1 amylolysis 2 Running head : Modification of native and extruded wheat flours by enzymatic 3 amylolysis 4
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Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality.
This research aims to vary functional properties of native and extruded wheat flours combining cyclodextrin glucanotransferase and extrusion treatments. The level of released cyclodextrins (CD) was assessed, besides the microstructure, crystallinity, pasting properties and starch hydrolysis of the flours. Photomicrographs of enzymatically treated flours suggested the production of fragile struc...
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