Gelatinization Research Articles

Effects of non-starch polysaccharide on starch gelatinization and digestibility: a review

Effects of non-starch polysaccharide on starch gelatinization and digestibility: a review

The effect of laccase enzyme addition to soft Syrian wheat flour or blending with durum flour on the rheological properties of dough

Wheat is one of the most important crops in the world, its products, especially fermented baked goods, take a major role in the diet. These products require strong flour. In Syria, about 20 – 25% of improved durum wheat is blended with soft wheat to increase the strength of the flour. Laccase enzyme, is one of the important oxidative enzymes, which is added to increase the strength of the dough. Several devices have been used to evaluate flour and measure the properties of dough, but none of them is able to predict all the properties in a single test one. A new instrument Mixolab dough characterizer has been developed to measure the dough properties and the pasting behavior of flour at the same time. Hence, in the present research Mixolab dough characterizer was used to assess the effect of the addition of laccase enzyme and blending of durum and soft Syrian wheat on the rheological properties of wheat flour (80% extraction). The results showed that the values of C2 (decrease in dough consistency due to excessive mixing), water absorption, and dough development time increase after the addition of laccase enzyme and blending durum and soft wheat, as well as the dough stability increases too, therefore, it can be concluded that, both the addition of laccase and blending durum and soft wheat increase dough strength, but the addition of laccase treatment has higher values of dough stability and gluten index compared to blend flour. The effect of the two treatments on the properties of the starch differed; the values of C3 (starch gelatinisation), C4 (gel stability), and C5 (starch retrogradation) are increasing with laccase addition, while these values are reducing with the blending of durum and soft wheat.

A facile method for isolating long branch-chains of amylopectin from starch by preheating and pullulanase treatment

Production of long branch-chains of amylopectin was significant to conftrol starch functionalities. Long branch-chains of amylopectin were currently synthesized through amylopectin elongation by amylosucrase, but this methodology was hardly industrialized because of the difficulty in large-scale production of amylosucrase. This study aimed to establish a facile method to fractionate long branch-chains of amylopectin from waxy maize starch following preheating (58–73 ℃), pullulanase digestion, and centrifugation. Results showed that amylopectin chain length was positively correlated with starch thermostability. Structures packed by short branch-chains of amylopectin would be gelatinized during preheating, and then removed from starch granules by pullulanase digestion and centrifugation to collect thermostable structures rich in long branch-chains of amylopectin. The preheating at higher temperatures promoted starch gelatinization and pullulanase digestion, and in turn, increased the content of long branch-chains of amylopectin of collected starch. By the preheating-pullulanase digestion-centrifugation treatment, the content of short branch-chains of amylopectin of starch significantly decreased from 24.04% to 19.69% and starch rich in long branch-chains of amylopectin was collected. Findings verified that long branch-chains of amylopectin could be isolated from starch granules following the combination treatments of preheating, pullulanase digestion, and centrifugation.

Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking

A closed cavity rheometer was used to study the rheology of dry-fractionated mung bean protein –DFMB– (55% protein d.m.). Then, the high-moisture extrusion cooking at 40% and 50% moisture contents and different temperatures (115, 125, 135 and 145 °C) was performed, investigating the impact on structural, textural, and rheological properties of extrudates. When subjected to a temperature ramp (40–170 °C), DFMB showed an increase of G* from 70 °C, as a consequence of starch gelatinization and protein gelation. The peak, indicating the end of aggregation reactions, was at 105 °C and 110 °C for DFMB at 50% and 40% moisture content, respectively. The time sweep analysis described the protein behavior in no-shear/shear conditions, highlighting a more pronounced effect of the temperatures compared to moisture content. During the extrusion cooking, the temperature increase led to a decrease of pressure, indicating a reduction of the melt viscosity. The microstructure of the extrudates showed a more pronounced anisotropic profile when higher temperatures were applied. Hardness, chewiness, and cohesion were directly correlated with the temperature, which also affected the rheological properties of extrudates. A combination of textural and rheological analyses can offer a clear overview of the structural characteristics of meat analogues.

Effect of Chemical Modification By Oxidation and Esterification Process On Properties of Starch: A Review

Starch is a carbohydrate or polysaccharide consisting of a large number of glucose units linked through glycosidic bonds and containing different amounts of amylose and amylopectin as macromolecules. Starch modification can be done physically, chemically, and enzymatically. The process of chemical modification of starch aims to separate the long glucose chains from the polymer molecules in order to reduce the high viscosity of the unmodified starch solution and thus maximize the possible amount of starch in technical applications This modification involves exploiting the many hydroxyl groups present in starch granules to introduce functional groups, resulting in changes in physicochemical and functional properties such as gelatinization, paste, and retrogradation properties of starch. Esterification and oxidation are types of chemical modification processes that can be applied to improve starch characteristics. However, the chemical modification process did not affect the morphology and had little effect on changing the structure of the starch

Insight into the effect of garlic peptides on the physicochemical and anti-staling properties of wheat starch

The staling of wheat starch in storage seriously damages the quality of starch-based foods, and how to delay the staling has become a topic focus. To solve the problem, this study analyzed the effect of garlic peptides on the physical and retrogradation behaviors of wheat starch during storage. The rheological, pasting, swelling properties, molecular order, water migration, and microstructure of wheat starch gels were evaluated. Our results showed that garlic peptides effectively reduced the storage and loss modulus of wheat starch. The physical properties indicated that garlic peptides suppressed the swelling and gelatinization of starch, which exhibited higher water holding capacity and lower water migration. In addition, garlic peptides incorporated wheat starch exhibited the lowest gel hardness during storage. X-ray diffraction and Fourier Transform Infrared Spectroscopy analysis indicated that garlic peptides could reduce the crystallinity and inhibit the formation of ordered structures in wheat starch gel. The microstructure observation showed that the gel with garlic peptides maintained the integrity of the network structure. Consequently, garlic peptides are expected to be an effective natural additive to inhibit starch staling and provide new insights for starch-based foods.

Exploring starches from varied sorghum genotypes compared to commercial maize starch

AbstractSorghum has been lately attracted the attention for human consumption as a gluten‐free cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red (BRS308), and white (CMSXS180) genotypes were compared to commercial maize starch, based on proximate composition, particle size distribution, microstructure, X‐ray diffraction, amylose and total starch content, solubility index, swelling power, pasting, and thermal properties. The carbohydrate content of sorghum starch samples ranged from 98.24 to 99.23 g/100 g (dry basis). The particle size distribution of the CMSXS180 sorghum genotype was very similar to commercial maize starch. The relative crystallinity values varied from 29.83% to 30.39%. The water solubility index and swelling power of sorghum starches were lower than those of maize starch. Sorghum genotypes paste profiles were similar, but greatly differed from maize showing the highest final viscosity (4042.0–4444.5 cP) compared to maize starch (3767.5 cP) and lower gelatinization enthalpy (∆H = 9–10.5 J/g) than maize starch (11.8 J/g). The results showed some distinct properties of sorghum starches when compared to maize starch, which may contribute to provide alternative uses, particularly in food products requiring very high viscosity and retrogradation.Practical ApplicationsSorghum pericarp is rich in bioactive compounds, which can be used as a main source of ingredients, for example, to the nutraceutical industry. The sorghum grain without pericarp (decorticated), used to produce purified starch (without chemical treatment), may contribute to the total use of this cereal by limiting chemical residues. In addition, sorghum starch has shown particular technological properties different from commercial maize starch, providing alternative uses in the food industry, for example, in products that require high viscosity from hot to cold processes.

Influence of High Hydrostatic Pressure and Pulsed Electric Field Treatment on Moisture Absorption of Wheat Grains

AbstractThe effect of high pressure (0.1–600 MPa) and pulsed electric field (E = 3 and 6 kV cm−1) pretreatments on the moisture absorption properties of non‐hulled wheat grains were investigated. Microwave sensor was used as a non‐invasive technique for determination of the moisture content. The results demonstrated that high pressure soaking (>100 MPa) of wheat grains significantly increased the water uptake. High pressure soaking (600 MPa) decreased the water uptake due to the starch gelatinization and as a result appearance of structural changes. Compared to control samples, PEF‐pretreated samples showed a sharp increase of water absorption at the initial process with a further reduction of equilibrium water content. Peleg's water absorption model was adapted to the measured data of non‐hulled wheat grains. Results showed a good prediction of Peleg's equation in all experiments, which gave the possibility for estimation of initial water absorption rate and equilibrium moisture content.

Modification of starch using alkali, adipic acid, and mustard oil in search of an improved biomaterial

This study aimed to modify starch using a combination of alkali and adipic acid and mustard oil to improve the mechanical and absorbency properties. Acid and oil were applied for uniform and quick swelling and gelatinization of starch, while alkali helped the whole gelatinization process at a lower temperature at a uniform rate. Chain scissoring via oxidation and reformation of bonds within the adjacent chains have resulted in the modified structure of starch. The material underwent several tests, including mechanical, thermal, and absorbency tests. The maximum tensile strength after modification was recorded at 8.58 MPa, while the absorbency reduced to below 60%, which is generally found above 150% in native starch. The thermal properties were found to be the least affected by the modification. Comparison with other modified starches showed considerable success, but the most significant aspect was found to be the low product cost. Comparison with other biopolymers and synthetic polymers also proved some improvements in this study.

Effects of low‐pressure radio‐frequency cold plasma on the biochemical parameters and fatty acid profile of wheat flours

AbstractBackground and ObjectivesCold plasma (CP) treatment is a promising way to remove mycotoxins from cereal kernels, although its effects on nutrient contents remain unclear. This study evaluates the biochemical parameters, gelatinization properties, and fatty acid profile of Chinese hard‐white wheat flour treated with low‐pressure radio‐frequency (RF) CP (13.56 MHz, 140 Pa, helium or oxygen, 120 W, 0–180 s, 70 g sample).Findings120 W oxygen and helium plasma respectively required 90 and 120 s treatment to remove 50% deoxynivalenol (DON) from hard‐white wheat flour samples with 1.22 μg/g DON. A General Linear Model–Univariate analysis shows that oxygen and helium plasma both significantly increased water absorption rate, conductivity, and contents of reducing sugars, amylose, soluble protein, and saturated fatty acids in wheat flours but decreased the contents of soluble amino acids, total, unsaturated, mono‐unsaturated and poly‐unsaturated fatty acids, and enthalpy of gelatinization, and kept gelatinization peak temperature. At the same treatment time, helium plasma induced a higher water absorption rate, conductivity, and contents of pentosan and sulfhydryl groups in wheat flours than oxygen plasma. Oxygen plasma induced more reductions in mono‐ and poly‐unsaturated fatty acids in wheat flours than helium plasma. Compared with the untreated samples, helium plasma increased the values of water SRC, NaHCO3 SRC, and sucrose SRC, but decreased the lactic acid SRC, suggesting that the flour functional polymers were modified by helium plasma treatment, but oxygen plasma kept these four SRC values and did not significantly alter the functional polymers in wheat flour.ConclusionThe treatment with low‐pressure RF CP can increase hydrophilicity, and unsaturated fatty acid oxidation in wheat flours while kept starch gelatinization, and helium plasma can modify the flour's functional polymers.Significance and NoveltyThe suitable helium CP treatment (low‐pressure RF, 120 W, and 90–120 s) is a promising way to reduce the contaminants of wheat flours and improve their functional properties.

Silkworm pupae derivatives as source of high value protein intended for pasta fortification

Silkworm (Bombyx mori) pupae are recognized as novel nutritionally valuable food. Their use in pasta-making was considered with the intention of repositioning spaghetti shaped pasta supplemented with silkworm derivatives (10%db ) as a valuable product in sustainable diets besides upcycling a side stream from the silk industry. The principal objective of this study was to assess the cooking quality (i.e., imbibition kinetics, cooking loss) and texture of pasta supplemented with defatted silkworm powder or with its aqueous protein extract, which enabled to reduce the content of indigestible components supplying a similar protein intake. Pasta was produced on lab-scale, dried, and tested for chemical composition, mechanical properties before and during cooking, cooking behavior in terms of hydration kinetics, starch gelatinization, and cooking quality indexes. The structural roles on pasta protein network played by silkworm powder and proteins extract were investigated. The former behaves as a structural thickener while the second provides a steric hindrance effect with consequent different cooking performances. With regards to the fortified pasta perceived quality, a high level in total color difference (ΔE) was measured (ΔE>6). However, after fortification agents' addition, pasta color became closer to that of the whole wheat pasta already known by consumers. Structure fragility increased. The energy at break of the "extract pasta" was about one-third of the control (0.849 N*mm). Silkworm powder addition led to the highest pasta optimal cooking time (376 s) and the slowest imbibition rate (0.0001 s-1 ). After fortification, pasta had an almost doubled cooking loss than control pasta (2.97±0.18g/100gdb ). PRACTICAL APPLICATION: Silkworm pupae flour can be easily applied for pasta fortification in order to increase the protein daily intake of people in an easy and practical way.

The Effect of Montmorillonites on the Physicochemical Properties of Potato Starch Films Plasticized with Deep Eutectic Solvent.

In the paper, the method of obtaining the potato starch nanocomposites plasticized with a deep eutectic solvent is described. The deep eutectic solvent based on choline chloride and malic acid (CM, molar ratio 1:1) was used as the plasticizer. The effect of the sodium and calcium montmorillonite (MMTNa, MMTCa respectively) addition on the properties of potato starch films was investigated. The thermal, mechanical, and barrier properties were determined. Moreover, a moisture absorption test was performed. The starch gelatinization temperature increased in the presence of montmorillonite. The values of glass transition determined by DMTA depended on the nanofiller type. For the systems containing MMTCa, they generally decreased with its content (although still lower than reference samples). The obtained nanocomposites showed improved mechanical and barrier properties. The highest values of tensile strength and Young's modulus were noted for the system containing 1% MMTNa. The XRD revealed that only the films with MMTNa exhibited intercalation. The homogeneity of the samples decreased with increasing nanofiller concentration. This was probably due to the occurrence of choline chloride-montmorillonite interactions, which were more favored than clay-starch interactions.

Effect of starch, cellulose and povidone based superdisintegrants in a QbD-based approach for the development and optimization of Nitazoxanide orodispersible tablets: Physicochemical characterization, compaction behavior and in-silico PBPK modeling of its active metabolite Tizoxanide

The objective of the study was to develop a QbD based orodispersible Nitazoxanide 200 mg tablets its in-silico PBPK modeling. The central composite design was applied to study the effect of four different superdisintegrant i.e., starch and cellulose based (sodium starch glycolate, pre-gelatinized starch, croscarmellose sodium), and crospovidone with microcrystalline cellulose as independent variables on disintegration time and % drug release. The Heckel analysis was applied to determine the compression behavior of the formulations which revealed a yield pressure in the range of ∼119 MPa–∼138 MPa. Moreover, the hardness of the tablets increased with the compression force and was largely independent of the disintegration time (<3 min for a maximum pressure of ∼138 MPa) owing to the role of superdisintrgrants in the formulations. The quality attributes suggest that the formulations containing microcrystalline cellulose (11–15%) with sodium starch glycolate (8%), pregelatinized starch (7.185%), croscarmellose sodium (2.755%), and crospovidone (5%) at the maximum desirability (0.799–0.902) exhibited minimum disintegration time and maximum % drug release. Their dissolution data (pH 1.2) were applied to predict the pediatric plasma profile of the active metabolite Tizoxanide by PBPK modeling. The QbD-based approach was successfully applied in designing Nitazoxanide 200 mg orodispersible tablets.

Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose-fructose mixture on wheat starch gelatinization, pasting, and retrogradation.

The gelatinization, pasting, and retrogradation of starch influence texture, quality, and shelf-life attributes of many foods. The purpose of this work was to document the effects of a 50:50 glucose:fructose (glc:fru) mixture and sucrose solutions on these starch traits to provide a fundamental basis to explain the different texture and shelf-life attributes of baked goods formulated with these sugars. Differential scanning calorimetry, rapid visco analyzer, and oscillatory rheometry were used to quantify the effects of glucose, fructose, glc:fru mixture, and sucrose at different concentrations (0% to 60% w/w), on the gelatinization temperature, pasting, and retrogradation properties of wheat starch. Distinct differences were found between the effects of sucrose and those of the monosaccharides including the glc:fru mixture. Sucrose elevated Tgel and pasting temperature most and decreased other RVA parameters compared to the monosaccharides as concentration increased. Fructose and the glc:fru mixture promoted amylopectin retrogradation, while retrogradation was inhibited in sucrose and glucose solutions. The glc:fru mixture had similar effects on starch properties compared to fructose under static measurement conditions (DSC), and the effects were in between those of glucose and fructose under dynamic conditions when shear was applied (RVA and rheology). These effects are explained by the phase separation and/or solute partitioning of the monosaccharide constituents of the glc:fru mixture. Sugar solution physicochemical properties correlated strongly with starch gelatinization and retrogradation. The results substantiate the important relationship between sugar physicochemical properties and solution dynamics with starch thermal properties, which in turn affect the texture and structure of starch-containing food products. PRACTICAL APPLICATION: The quality attributes of starch-containing baked goods are influenced by how different amounts and types of sugars affect starch cooking properties. The underlying mechanisms of the different sugar effects involve solution viscosity, intermolecular hydrogen bonding, and phase separation. Substituting one sugar for another has less effect on these starch properties in products with lower sugar concentrations than in products with more sugar. Mixtures of sugars behave differently than single sugars in different conditions due to phase separation. Baked goods made with glucose:fructose mixtures in place of sucrose likely have higher amounts of gelatinized starch and increased firmness (i.e., staling or retrogradation) over time.

The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch.

Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health. Starch has a multi-scale structure, which undergoes order-disorder transitions during rice cooking, and this structure is a major determinant of its digestibility. The length distributions of amylose and amylopectin chains are important determinants of rice starch gelatinization properties. Starch chain-length and molecular-size distributions are important determinants of nucleation and crystal growth rates, as well as of intra- and intermolecular interactions during retrogradation. A number of first-order kinetics models have been developed to fit starch digestograms, producing new information on the structural basis for starch digestive characteristics of cooked whole rice. Different starch digestible fractions with distinct digestion patterns have been found for the digestion of rice starch in fully gelatinized and retrograded states, the digestion kinetics of which are largely determined by starch fine molecular structures. Current insights and future directions to better understand digestibility of starch in whole cooked rice are summarized, pointing to ways of developing whole rice into a healthier food by way of having slower starch digestibility.

Relationship among gelatinization, retrogradation behavior, and impedance characteristics of potato starch

In this study, the physicochemical properties of potato starch from different varieties were investigated. Furthermore, the relationships among gelatinization, retrogradation behavior, and impedance characteristics of potato starch gels were evaluated by texture analysis, low-field nuclear magnetic resonance spectroscopy, and electrical impedance spectroscopy. The results indicated amylose content was positively correlated with setback viscosity, and negatively correlated with To and ΔH. In addition, impedance values of potato starch gels differed in a frequency-dependent manner. Notably, higher frequencies resulted in low diffusion of ions in prepared gels, which combined with the concentration of mobile ions in free water, led to a gradual decrease in impedance module. Compared with phase values, impedance module showed high correlation with gelatinization parameters (To, Tp, and Tc) and viscosity parameters (peak temperature and setback viscosity), more notably at frequencies below 100 Hz. In this context, the electric current flowed through mobile ions that interacted with bound water attached to the starch molecules at lower voltage frequencies, and were repressed by the formation of an ordered and compact gel network during retrogradation. Collectively, these results indicate that impedance spectroscopy can be potentially used as an efficient and reliable method to predict gelatinization and retrogradation behavior of potato starch.

Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study

AbstractA mixture of blue corn, black bean, and chard with a moisture content (MC) of 22.3–35.7% is extruded at different extrusion temperatures (ET) (102—142 °C) using screw speeds (SP) of 96–172 rpm, and the extruded mixtures are subsequently expanded using microwave radiation to produce third‐generation (3G) snacks. The degree of starch gelatinization (DG); in vitro starch digestibility (SD); specific mechanical energy (SME); physical properties: radial expansion (RE), flexural modulus (Ef), and bulk density (BD); and rheological properties: storage modulus (G′) and loss modulus (G″) are evaluated and optimized. In addition, X‐ray and microstructure analyses are studied to correlate the chemical and structural changes. The SP and MC affect most variables in the unexpanded snack (UETS) and microwave‐expanded snacks (MWES). Increased MC results in UETS with low SD, DG, rheological properties, and mechanical resistance. An increase in SP at low MC results in MWES with high RE, low BD, and Ef while an increase in MC lowers SD. Micrographs and X‐ray diffraction spectra reveals that the extrusion results in a V‐type starch crystalline structure. The optimal conditions (24% MC, 133 rpm, and 122 °C) result in good expansion and moderate SD, DG, and SME products.

Fabrication and In Vitro Evaluation of Febuxostat Tablet for Obtaining Biphasic Drug Release Profile.

Aim and Objective The primary aim of the present investigation was to adopt the concept of quality by design (QbD) for developing Febuxostat matrix tablets containing a novel combination of polyethylene oxide (PEO), pre-gelatinized starch (PGS) and lactose for obtaining biphasic drug release. Experimental work Febuxostat-containing matrix tablets were prepared by direct compression using 32 full factorial designs. The tablets were prepared with varying amounts of PEO WSR 301 to PGS and lactose to obtain the desired release pattern. The chosen responses were cumulative % drug released at 1, 6 and 12 hours. The evaluation of tablets was done for pre and post-compressional parameters. Compared with the marketed tablet, the optimized formulations were selected based on in vitro drug release. Dose dumping was checked in the dissolution medium containing up to 40% alcohol. Result and discussion The results of the dissolution study indicated that the batch containing a 1:1 ratio of PEO WSR 301 and PGS (15 mg each) and 20 mg of Lactose showed fast initial drug release to imitate the pharmacological action followed by sustained drug release effect. The use of Lactose facilitated immediate drug release, while PEO WSR 301 and PGS exhibited the opposite effect on cumulative drug release. The results of the 32 Factorial design revealed that the concentration of Lactose is a critical parameter. Dose dumping was not observed in the alcoholic dissolution medium. Kinetic equations were fitted to the dissolution data after 1 hour of the dissolution study. Conclusion The type (soluble or swellable) and the concentration of excipients (low or high) dictate the tablets' drug release. The study's outcome revealed that the most critical material attribute is the amount of lactose. The novel combination of PEO, PGS and lactose can bypass existing patents and give more industrial applicability.

Extraction, purification, structural characterization of Anemarrhena asphodeloides polysaccharide and its effect on gelatinization and digestion of wheat starch

Pressurized water extraction (PWE) of the polysaccharides from Anemarrhena asphodeloides rhizomes was optimized by the response surface method (RSM). The high yield of 34.82 ± 0.38% was gained under the optimal conditions of material to liquid ratio 42 mL/g, pressure 6.4 MPa, extraction temperature 51 °C, and extraction time 15.3 min. An Anemarrhena asphodeloides rhizome polysaccharide (AARP) was obtained after purifying by D4006 macroporous resin and Sephadex G-100 column. High-performance liquid chromatography (HPLC) analysis showed that AARP with the molecular weight of 5100 Da consisted of four monosaccharides including mannose, glucose, galactose, and arabinose. 1D and 2D NMR analyses confirmed that the backbone of AARP was comprised of →4)-β- D -Man p -(1→, →4)-β- D -Glc p -(1→, β- L -Ara f -(1→, →2)-β- D -Man p -(1→, and →3)-α- D -Gal p -(1→ residues. In addition, AARP exhibited the property of inhibiting the pasting and in vitro digestion of wheat starch. These findings laid the foundations for AARP as an additive in regulating starch foods. • Pressurized water extraction was an efficient method to extract Anemarrhena asphodeloides polysaccharide. • A new neutral polysaccharide (AARP) containing four monosaccharides was obtained. • The primary structure of AARP was determined by Chemical methods and instrument analysis. • AARP could effectively inhibit the pasting and in vitro digestion of wheat starch.

The Role of Cereal and Pulse Constituents and Processing Technology in Flake Texture Development: a Review

Abstract To meet the rising consumer demand for higher nutrition foods and to increase flake nutritional value and functionality, it is possible to combine cereals with pulses. For consumers, one of the most important quality parameters along with appearance and taste, is texture. To produce the appropriate quality of flakes, the knowledge about the relationship between chemical composition, processing parameters, and texture is necessary. The aim of this study was to characterise the role of cereal and pulse constituents and processing technologies in flake texture development, which could be used in flake production for achieving the appropriate hardness and crunchiness of new products. The monographic method was used to characterise the constituent and processing technology‘s role in cereal and pulse flake texture development. Information published from 2003 till 2022, in total 77 full text research articles, books and databases were analysed and summarised. Data analysed show if pulse and cereal nutritional information, mineral and vitamin content is known, it is possible to combine different cereals and pulses to provide a specific nutrient composition in the developed products. The main change in high starch products is a specific gelatinization and retrogradation behaviour of starch. Constituents such as lipids and proteins as well as processing technology and parameters, can significantly modify the properties and functionality of starch. Proteins can encapsulate starch granules, inhibit starch digestion and gelatinization, reduce starch structural order, and inhibit starch retrogradation.