The effects of key processes for fermenting whole wheat (cooking and fermentation) on microstructures, physicochemical properties and in vitro digestibility of whole wheat starch were investigated. The results indicated that cooking and fermentation changed the physicochemical properties and the granular structure of starch, while the crystal structure of starch maintained the same as that of the natural whole wheat starch (NS). Compared with NS, the apparent amylose content, swelling degree, gelatinization temperature, gelation enthalpy, peak viscosity and final viscosity of cooked whole wheat starch (CS) and fermented whole wheat starch (FS) significantly reduced, while the gelation temperature and solubility increased significantly. Moreover, the contents of rapidly digestible starch and resistant starch increased and decreased after processing, respectively, which made CS and FS have better digestibility. In conclusion, fermented whole wheat can become a new functional healthy starchy food.
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