Abstract
In this article, the Milling Damaged Starch (MDS) in discussed in terms of formation, structure, functionality and its effects on the quality of baking products. The MDS is different from native starch regarding granular structure, crystalinity and molecular degradation. Such a diversity is responsible for the different functionality of MDS. So ,gelatinization ,pasting properties , in vitro enzymatic digestibility of wheat flour containing high level of MDS vary considerably as compared with their counter parts properties in wheat flour containing low MDS. This article discusses all the aforementioned information.
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