Effect of natural fermentation on the structure and physicochemical properties of wheat starch.
Zhao T, Li X, Zhu R, Ma Z, Liu L, Wang X, Hu X.
Carbohydr Polym. 2019 Aug 15;218:163-169. doi: 10.1016/j.carbpol.2019.04.061.

Effects of debranching and repeated heat-moisture treatments on structure, physicochemical properties and in vitro digestibility of wheat starch.
Li MN, Zhang B, Xie Y, Chen HQ.
Food Chem. 2019 Oct 1;294:440-447. doi: 10.1016/j.foodchem.2019.05.040.

Dynamic, shear and pasting behaviour of native and octenyl succinic anhydride (OSA) modified wheat starch and their utilization in preparation of edible films.
Punia S, Sandhu KS, Dhull SB, Kaur M.
Int J Biol Macromol. 2019 Jul 15;133:110-116. doi: 10.1016/j.ijbiomac.2019.04.089.

Rheological behavior of wheat starch and barley resistant starch (type IV) blends and their starch noodles making potential.
Punia S, Siroha AK, Sandhu KS, Kaur M.
Int J Biol Macromol. 2019 Jun 1;130:595-604. doi: 10.1016/j.ijbiomac.2019.03.009.

Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment.
Yang Y, Wang L, Li Y, Qian HF, Zhang H, Cheng Wu G, Qi XG.
Food Chem. 2019 Jun 15;283:287-293. doi: 10.1016/j.foodchem.2019.01.034.

Effects of heat-moisture treatment after citric acid esterification on structural properties and digestibility of wheat starch, A- and B-type starch granules.
Li MN, Xie Y, Chen HQ, Zhang B.
Food Chem. 2019 Jan 30;272:523-529. doi: 10.1016/j.foodchem.2018.08.079

Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making.
Ooms N, Vandromme E, Brijs K, Delcour JA.
J Food Sci. 2018 Oct;83(10):2489-2499. doi: 10.1111/1750-3841.14329

Gelatinized wheat starch influences crystallization behaviour and structure of roll-in shortenings in laminated bakery products.
Mattice KD, Marangoni AG.
Food Chem. 2018 Mar 15;243:396-402. doi: 10.1016/j.foodchem.2017.10.002.

Comparison of Structural and Functional Properties of Wheat Starch Under Different Soil Drought Conditions.
Zhang W, Gu J, Wang Z, Wei C, Yang J, Zhang J.
Sci Rep. 2017 Sep 26;7(1):12312. doi: 10.1038/s41598-017-10802-3.

The Gluten-Free Diet: Can Oats and Wheat Starch Be Part of It?
Poley JR.
J Am Coll Nutr. 2017 Jan;36(1):1-8. doi: 10.1080/07315724.2015.1085815.

• Thickening agent for biscuits, creams, puddings, béchamel etc.
• Makes fried foods crispy
• Gluten-free

• Skin whitener
• Face masks

Wheat starch studies

References___________________________________________________________

(1) Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties.  Subarić D, Ačkar D, Babić J, Sakač N, Jozinović A.  J Food Sci Technol. 2014 Oct;51(10):2616-23. doi: 10.1007/s13197-012-0790-0.