Influence of debranning on puffing behavior, starch structure, pasting properties, and macromolecular functionality of wheat

Ashwin Kumar, M. S. and Amrita, Ray and Suresh, D. Sakhare (2025) Influence of debranning on puffing behavior, starch structure, pasting properties, and macromolecular functionality of wheat. International Journal of Biological Macromolecules, 328. pp. 1-11.

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Abstract

This study examines the impact of debranning on the physicochemical, starch pasting, puffing, and structural characteristics of puffed wheat. Debranning increased grain dimensions: length (from 7.00 to 8.66 mm), width (3.84 to 5.37 mm), and thickness (2.78 to 3.58 mm), while reducing hardness (from 252 N to 55.3 N), protein (from 12.65 % to 11.89 %), and dietary fiber (from 12.23 % to 9.52 %). Puffing performance increased with higher levels of debranning, as evidenced by enhanced starch expansion and porosity, with puffing yield rising from 69.2 % in the control to 72.4 % in DPW12. Starch Pasting analysis revealed a decrease in pasting tem- perature from 73.60 ◦C in control samples to 66.10 ◦C in DPW12, promoting starch gelatinization. Peak, hot paste, and cold paste viscosities increased, indicating improved starch swelling. Solvent retention capacity (SRC) results showed a decline in water SRC from 303.36 % to 223.15 %, with similar reductions in lactic acid, sodium carbonate, and sucrose SRCs, reflecting changes in gluten strength and starch behavior. SEM imaging confirmed that higher debranning levels led to a more porous microstructure, reducing structural resistance and improving puffing. Overall, controlled debranning enhances puffing properties, starch functionality, and structural char- acteristics, making puffed wheat more suitable for instant food applications.

Item Type:	Article
Uncontrolled Keywords:	Debranning, Starch expansion, Physical properties, Starch pasting properties, SEM
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	12 Nov 2025 11:26
Last Modified:	12 Nov 2025 11:26
URI:	http://ir.cftri.res.in/id/eprint/20088

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