The WSI reflects the degradation suffered by the fiber constituent being the sum of the effects of gelatinization, dextrinization
Moreover, toasting enhances the flavor and the taste of the food through dextrinization
of starch, reduces the food bulkiness and improves its digestibility.
This would negatively affect starch gelatinization and dextrinization, leading to extruded cereal with a lower water absorption capacity .
Both phenomena negatively affect starch gelatinization and dextrinization, leading to the production of extruded cereal with a lower capacity to absorb water .
The RSW is related to the amount of soluble solids in a dry sample, allowing verifying the degree of the severity in the treatment, as a function of the degradation, gelatinization, dextrinization
and consequent solubilization of the starch (CARVALHO et al., 2002).
Derived from vegetal sources, traditional dextrinization
is used to obtain NUTRIOSE FB and NUTRIOSE FM from wheat starch and non-GMO corn starch, respectively.