Influence of debranning on puffing behavior, starch structure, pasting properties, and macromolecular functionality
M S Ashwin Kumar1, Amrita Ray1, Suresh D Sakhare1
1Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India; Flour Milling, Baking & Confectionary Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, 570020, Karnataka, India.
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 temperature 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 characteristics, making puffed wheat more suitable for instant food applications.
