Toward a better understanding of the functional properties of flour and starch
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.
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BibTeX
@article{beja2026toward,
title = {{Toward a better understanding of the functional properties of flour and starch}},
author = {Anna Béja and Mirela Colleoni and Delphine Queveau and Carole Prost and Alain Le-Bail},
journal = {Applied Food Research},
year = {2026},
month = sep,
doi = {10.1016/j.afres.2026.102578},
url = {https://hal.science/hal-05857054v1},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Toward a better understanding of the functional properties of flour and starch
AU - Anna Béja
AU - Mirela Colleoni
AU - Delphine Queveau
AU - Carole Prost
AU - Alain Le-Bail
PY - 2026
DA - 2026/09/03
JO - Applied Food Research
DO - 10.1016/j.afres.2026.102578
UR - https://hal.science/hal-05857054v1
AB - 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.
SN - 2772-5022
ER -