Effects of grain milling on starch structures and flour/starch properties
Abstract
Abstract Milling or grinding of cereal grains to produce flour is frequently accompanied by damage to starch granules, disruption of starch crystalline structure, and degradation of starch molecules. Amylopectin (AP) molecules are more susceptible to degradation than amylose (AM) molecules as AM molecules, present in amorphous conformation in native starch granules, are more flexible than the rigid double helical crystallites made of AP branches. The changes of starch structures caused by milling alter starch properties, including gelatinization, pasting, swelling, solubility, and digestibility, and thus affect flour quality. The changes in starch structures and properties, however, are different between the grinding of cereal grains and that of isolated starch granules as the latter ignores the influences from non‐starch components in grains. Hence, the grinding of isolated starch granules, commonly used to understand the effects of milling, does not represent the grinding of cereal grains. This review allows a better understanding in the changes of starch structures and properties by milling, which is important in the production of flour with desirable properties.
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The processing of cereals has influenced different added features of the diet, such as total nutrient content, starch bioavailability, and texture.
“The processing of cereals has influenced different added features of the diet, such as total nutrient content, starch bioavailability, and texture.”
From A Cross-Talk between Diet and the Oral Microbiome: Balance of Nutrition on Inflammation and Immune System’s Response during Periodontitis (2022) · cites this paper as [58]
The invention of mechanical mills allowed for the refining of carbohydrates, changing the nutritional properties of cereals, which were significantly impaired by the isolation of starch-rich constituents (flour) and the elimination of the outer bran layer.
“The invention of mechanical mills allowed for the refining of carbohydrates, changing the nutritional properties of cereals, which were significantly impaired by the isolation of starch-rich constituents (flour) and the elimination of the outer bran layer [58].”
From A Cross-Talk between Diet and the Oral Microbiome: Balance of Nutrition on Inflammation and Immune System’s Response during Periodontitis (2022) · cites this paper as [58]
Such changes in the pre-Neolithic oral microbiota have been further exacerbated by the evolution of food-processing techniques that emerged during the Industrial Revolution, ~200 years ago, consistent with the invention of mechanical steel roller mills in the 19th century, in which the nutritive properties of grains were significantly altered by the isolation of starch-rich components and removal
“Such changes in the pre‐Neolithic oral microbiota have been further exacerbated by the evolution of food‐processing techniques that emerged during the Industrial Revolution, ~ 200 years ago, consistent with the invention of mechanical steel roller mills in the 19th century, in which the nutritive properties of grains were significantly altered by the isolation of starch‐rich components (flour) and”
From The oral microbiome: Role of key organisms and complex networks in oral health and disease (2021) · cites this paper as [250]
Processing techniques remove the outer fibrous bran layer of grains to isolate the inner starch-rich endosperm components.
“Processing techniques seek to remove the outer, fibrous bran layer of grains to isolate the inner starch‐rich endosperm components.”
From The oral microbiome: Role of key organisms and complex networks in oral health and disease (2021) · cites this paper as [250]
The nutritional value of grains is dictated by multiple factors, including grain particle size (degree of processing) and preparation method (cooking).
“However, the nutritional value of grains is dictated by multiple factors, including grain particle size (ie, degree of processing) and preparation method (ie, cooking).”
From The oral microbiome: Role of key organisms and complex networks in oral health and disease (2021) · cites this paper as [250]
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- Authors
- Li, E., Dhital, S., & Hasjim, J.
- Affiliations
- The University of Queensland (AU)
- Corresponding author
- Hasjim, Jovin
- Venue
- Starch - Stärke
- Publisher
- Wiley
- Published
- 2013-03-20
- Volume
- 66
- Issue
- 1-2
- Pages
- 15-27
- ISSN
- 0038-9056 (ISSN-L)
- 1521-379X
- OpenAlex
- W2005812203
- Cited by
- 176
- References
- 63
- Citations by year
- 2026: 13 · 2025: 17 · 2024: 22 · 2023: 18 · 2022: 13 · 2021: 14 · 2020: 27 · 2019: 12 · 2018: 13 · 2017: 10 · 2016: 6 · 2015: 7 · 2014: 3 · 2013: 1
- FWCI
- 5.26
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Starch - Stärke (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- grain milling, starch damage, starch crystalline structure, amylopectin degradation, amylose, flour quality, starch gelatinization, starch pasting, starch swelling, starch solubility, starch digestibility, cereals
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