{
  "abstract": "Functional Flours and Chemically Modified Starches (FF&CMS) are commonly used as texturizers in food. Their performance is typically measured by the Swelling Power (SP), the ratio of gelatinized FF&CMS weight to the original weight; and the Solubility (SOL), the ratio of the continuous phase fluid of FF&CMS weight to the original weight. However, these methods do not fully capture the starch's effectiveness or its volume ratio in the product. This study explores these limitations by using various ingredients: Functional Flour (FF), Waxy Wheat Flour (WxF), Waxy Wheat Starch (WxS) and Chemically Modified Wheat Starch (CMS) at concentrations of 4%, 6% and 8% for FF and 4% for WxF, WxS, CMS, used as texturizers in a sauce preparation (% on wb). Rheological measurement, microscopy, and a revised Swelling Power termed Water Holding Ratio (WHR) were used to better understand the functional properties of flours and starches. Results indicate that SP should be adjusted based on input variables such as starch content and density. While the initial SP calculation does not allow comparison across different concentrations, the WHR provides a more accurate method for comparing functional ingredients. This method can be directly applied to optimize ingredient dosage and assess product stability and consistency.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
      "name": "Anna Béja"
    },
    {
      "name": "Mirela Colleoni"
    },
    {
      "name": "Delphine Queveau"
    },
    {
      "name": "Carole Prost"
    },
    {
      "name": "Alain Le-Bail"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/cc7qa2pea4m76.bib",
  "cited_by": 0,
  "doi": "10.1016/j.afres.2026.102578",
  "fulltext_url": null,
  "id": "cc7qa2pea4m76",
  "issns": [
    "2772-5022"
  ],
  "landing_url": "https://hal.science/hal-05857054v1",
  "language": "en",
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "hal",
      "0.sdv"
    ],
    [
      "hal",
      "0.spi"
    ],
    [
      "hal",
      "1.sdv.ida"
    ],
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      "hal",
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    ],
    [
      "openalex",
      "2916|Food composition and properties"
    ]
  ],
  "openalex": "W7207801739",
  "pdf_url": "https://hal.science/hal-05857054/document",
  "pmcid": null,
  "pmid": null,
  "published": "2026-09-03",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/cc7qa2pea4m76.ris",
  "sources": [
    {
      "first_seen": "2026-11-10T12:20:54Z",
      "native_id": "hal-05857054",
      "source": "hal",
      "url": "https://hal.science/hal-05857054v1"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "hal:0.sdv",
      "subfield": "general"
    }
  ],
  "title": "Toward a better understanding of the functional properties of flour and starch",
  "title_text": "Toward a better understanding of the functional properties of flour and starch",
  "type": "peer-reviewed",
  "updated_at": "2026-11-10T12:20:54Z",
  "url": "https://research.draconitic.com/paper/cc7qa2pea4m76",
  "venue": "Applied Food Research",
  "versions": []
}