Processing Effect on Carbohydrate Structure and Physicochemical Properties of Starch, Dough and Flour of Some Cereals

Processing techniques play a vital role in modifying the structure and physicochemical properties of carbohydrates in cereals, thereby impacting their nutritional value, functional properties, and overall quality. The significance of this review lies in comprehending the effects of different processing methods on cereal carbohydrates such as starch, dough, and flour to optimise food quality and health benefits. This review evaluates the impacts of various processing techniques on cereal grains' carbohydrate structure and physicochemical properties. This review draws upon research articles and theoretical papers, analysing approaches such as heat-based processing (cooking, baking, extrusion), milling, fermentation, and enzymatic treatments to comprehensively overview their effects on cereal carbohydrates. Heat-based processing methods, including cooking, baking, and extrusion, substantially modify the molecular structure of cereal carbohydrates. Starch gelatinisation during heating disrupts the granular structure, releasing amylose and amylopectin, which affect viscosity, texture, and digestibility. Thermal processing initiates the Maillard reaction, which generates desirable flavour compounds and brown pigments but can also produce undesirable compounds such as acrylamide. Milling reduces particle size, thereby increasing the surface area and modifying hydration and rheological properties. Fermentation utilises microbial enzymes to produce organic acids, gases, and flavour compounds while simultaneously breaking down complex carbohydrates. Enzymatic treatments enhance functional properties, such as solubility, viscosity, and stability, improving cereal-based products' texture, shelf life, and nutritional profile. This review underscores the fact that different processing techniques have distinct effects on cereals' carbohydrate structure and physicochemical properties. These findings contribute to the existing body of knowledge by providing insights into optimising processing methods to produce cereal-based foods with improved quality and health benefits. Consequently, processing techniques significantly influence the carbohydrate structure and physicochemical properties of cereals, which, in turn, affect their nutritional, functional, and sensory attributes. Understanding these effects is essential for optimising processing methods to produce cereals and cereal-based foods with desirable qualities and health benefits.