The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour

文献类型： 外文期刊

第一作者： Chai, Yuan

作者： Chai, Yuan;Li, Ming;Chai, Yuan;Zhang, Bo;Guo, Boli;Li, Ming;Wang, Ruibin;Tang, Yonglu;Li, Chaosu

作者机构：

关键词： extrusion expansion; degradation; molecular structure; temperature; specific mechanical energy

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 10 期

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收录情况： SCI

摘要： This study elucidated the mechanistic interplay between the extrusion parameters (temperature and screw speed), starch molecular architecture (chain-length distribution), and key physicochemical properties of wheat flour extrudates. Four wheat flours with varied amylose contents were extruded, where the average hydrodynamic radius (R(sic)h) was reduced by 75.5% in normal wheat (e.g., CM55), while waxy wheat (WW) exhibited higher R(sic)h. Crispness correlated negatively with long amylopectin branches (36 < X <= 100), with WW displaying superior crispness (12.22 N/mm). Short amylopectin chains (X 6-36) increased under thermomechanical stress, enhancing the expansion index (SEI), whereas long chains (X > 100) restricted expansion. Temperature may modulate color difference (Delta E) via Maillard reactions, while higher specific mechanical energy (SME) intensified browning. Higher temperatures (>170 degrees C), rather than SME, caused significant changes in the proportion of short branches and long branches, with SME exhibiting a negative correlation with R(sic)h, indicative of substantial molecular degradation. The starch chain-length distribution, rather than amylose content alone, dictates extrudate functionality.

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