Insights into how milling methods affect the quality performance of proso millet dumplings: a perspective from starch hierarchical structure and technological properties
Year: 2026
Type: article
Abstract: To investigate the effects of milling methods on the quality performance of millet dumplings from the perspective of starch hierarchical structural changes, different milling methods (dry, semi-dry and wet milling) were compared. Results indicated that semidry milling millet flour had lower amount of damaged starch (3.71%) and freezable water compared with dry milling flour, but higher than wet milling. Starch granules prepared by wet milling had the highest values of lamellar ordering degree ( d c , 6.16 nm), relative crystallinity (20.6%), short-range ordered degree (0.97) and double helices (42.5%). And these ordered multi-scale structures may increase the thermostability and characteristic viscosity of starch, thus leading to a decreased water loss rate, as well as elevations in the transmittance of the soup, hardness, adhesiveness and gumminess of millet dumplings. These indicated that wet-milled millet flour with reduced content of damaged starch and highly ordered hierarchical structure may facilitate the production of dumplings with superior quality. • Proso millet milled with different methods were used for preparing dumplings. • Millet flours with damaged starch content below 4% were suitable for sweet dumpling. • The relationship among structure, characteristics and product quality was revealed. • Highly ordered structures may favor the production of dumplings with superior quality.
Source: LWT
Authors: Guanghui Wu, Danan Meng, Xudong Liu, Song Zhang, Taotao Bi, Hongwei Wang
Institutions: Moutai Institute, Zhengzhou University of Light Industry
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,240
OpenAlex ID: W7130837072