200 assays per kit
Prices exclude VAT
Available for shipping
|Content:||200 assays per kit|
Short term stability: 2-8oC,
Long term stability: See individual component labels
|Stability:||> 2 years under recommended storage conditions|
|Limit of Detection:||0.5 g/100 g|
|Total Assay Time:||~ 40 min|
|Application examples:||Cereal flours and other materials.|
|Method recognition:||AACC Method 76-31.01, ICC Standard No. 164 and RACI Standard Method|
The Starch Damage Test Kit is suitable for the determination of starch damage in wheat flour / cereal flours.
The milling of wheat causes physical damage to a proportion of the starch granules of the flour. The level of starch damage directly affects water absorption and dough mixing properties of the flour and is thus of technological significance.
See more of our starch assay kits.
- Very cost effective
- All reagents stable for > 2 years after preparation
- Only enzymatic kit available
- Very specific
- Simple format
- Mega-Calc™ software tool is available from our website for hassle-free raw data processing
- Standard included
McCleary, B. V., Charnock, S. J., Rossiter, P. C., O’Shea, M. F., Power, A. M. & Lloyd, R. M. (2006). Journal of the Science of Food and Agriculture, 86(11), 1648-1661.
Procedures for the measurement of starch, starch damage (gelatinised starch), resistant starch and the amylose/amylopectin content of starch, β-glucan, fructan, glucomannan and galactosyl-sucrose oligosaccharides (raffinose, stachyose and verbascose) in plant material, animal feeds and foods are described. Most of these methods have been successfully subjected to interlaboratory evaluation. All methods are based on the use of enzymes either purified by conventional chromatography or produced using molecular biology techniques. Such methods allow specific, accurate and reliable quantification of a particular component. Problems in calculating the actual weight of galactosyl-sucrose oligosaccharides in test samples are discussed in detail.Hide Abstract
McCleary, B. V., Gibson, T. S. & Mugford, D. C. (1997). Journal of AOAC International, 80, 571-579.
An American Association of Cereal Chemists/AOAC collaborative study was conducted to evaluate the accuracy and reliability of an enzyme assay kit procedure for measurement of total starch in a range of cereal grains and products. The flour sample is incubated at 95 degrees C with thermostable alpha-amylase to catalyze the hydrolysis of starch to maltodextrins, the pH of the slurry is adjusted, and the slurry is treated with a highly purified amyloglucosidase to quantitatively hydrolyze the dextrins to glucose. Glucose is measured with glucose oxidase-peroxidase reagent. Thirty-two collaborators were sent 16 homogeneous test samples as 8 blind duplicates. These samples included chicken feed pellets, white bread, green peas, high-amylose maize starch, white wheat flour, wheat starch, oat bran, and spaghetti. All samples were analyzed by the standard procedure as detailed above; 4 samples (high-amylose maize starch and wheat starch) were also analyzed by a method that requires the samples to be cooked first in dimethyl sulfoxide (DMSO). Relative standard deviations for repeatability (RSD(r)) ranged from 2.1 to 3.9%, and relative standard deviations for reproducibility (RSD(R)) ranged from 2.9 to 5.7%. The RSD(R) value for high amylose maize starch analyzed by the standard (non-DMSO) procedure was 5.7%; the value was reduced to 2.9% when the DMSO procedure was used, and the determined starch values increased from 86.9 to 97.2%.Hide Abstract
Collaborative evaluation of an enzymatic starch damage assay kit and comparison with other methods.
Gibson, T. S., Kaldor, C. J. & McCleary, B. V. (1993). Cereal Chemistry, 70(1), 47-51.
A commercially available enzymatic assay kit for the measurement of starch damage in wheat flour was compared with current standard methods, and the kit's precision and repeatability were determined in a collaborative study. Starch damage values determined on a range of flours with the assay kit correlated well (r > 0.96) with those determined by existing standard enzymatic methods. The precision of the kit was evaluated in a comprehensive interlaboratory study. The kit procedure was found to be highly repeatable (relative standard deviation, 2.94-6.80%) and reproducible (relative standard deviation, 5.00-10.30%).Hide Abstract
Gibson, T. S., Al Qalla, H. & McCleary, B. V. (1992). Journal of Cereal Science, 15(1), 15-27.
An improved enzymic method for the determination of starch damage in wheat flour has been developed and characterized. The proposed method is simple and reliable, and enables up to 20 samples to be measured in duplicate in 2 h. A single assay takes approximately 40 min. The assay protocol is in two phases. In the first, the flour sample is incubated with purified fungal alpha-amylase to liberate damaged starch granules as soluble oligosaccharides. After centrifugation, the oligosaccharides in the supernatant are hydrolysed by amyloglucosidase to glucose in phase 2. The glucose is then quantified with a glucose oxidase/peroxidase reagent. The proposed method therefore avoids potential errors associated with existing standard assays, which employ unpurified amylase preparations and non-specific reducing group methods to quantify the hydrolytic products. Despite the use of purified assay components, the proposed starch damage method did not exhibit an absolute end-point to the action of alpha-amylase in phase 1. This was due to a low rate of hydrolysis of undamaged granules, and is a feature of enzymic methods for starch damage determination. Other amylolytic enzymes, including beta-amylase, isoamylase and pullulanase, and combinations of these enzymes, were evaluated as alternatives to alpha-amylase in the proposed method. These enzymes, when used alone, gave no benefits over the use of alpha-amylase. When used in combination with alpha-amylase, there was a synergistic action on undamaged granules. A test kit based on the assay format described in this paper is the subject of an international interlaboratory evaluation.Hide Abstract
Physicochemical and bread‐making characteristics of millstreams obtained from an experimental long‐flow mill in hard red spring wheat.
Baasandorj, T., Ohm, J. B. & Simsek, S. (2020). Cereal Chemistry, In Press.
Background and Objective: Limited data have been reported on the evaluation of physicochemical characteristics in millstreams (MS) obtained from large‐scale mills for hard red spring (HRS) wheat. Therefore, this research was designed to evaluate the MIAG‐Multomat mill that is a large‐scale experimental mill imitating the commercial flour mills. Findings: The MIAG‐Multomat mill yielded different trends across MS for ash and arabinoxylan. Specifically, reduction MS had lower ash content but higher arabinoxylan content than break MS. Moreover, arabinoxylan and other factors such as damaged starch content and coarse particle (over 600‐µm) percent had significant (p < .05) correlations with bread‐making traits including mixograph peak time, water absorption, and bread loaf volume, while ash had nonsignificant correlations with these quality traits. Conclusions: This research investigated the influence of physicochemical characteristics on bread‐making quality for the MIAG‐Multomat MS. Overall, the arabinoxylan, starch damage content, and coarse particle percent rather than flour ash content were identified as primary physicochemical components to influence variation of bread‐making traits for MIAG‐Multomat MS for HRS wheat. Significance and Novelty: The knowledge on composition of MS obtained in this research is valuable to optimize the functionality of flour blends, especially, in the long‐flow milling of HRS wheat.Hide Abstract
Evaluation of cassava starch as raw material according to the characteristics of the granules.
de Oliveira, D. C., Maieves, H. A., Bernardo, C., Bellettini, I. C., Remor, B. B., Moresco, R. & Amante, E. R. (2020). Research, Society and Development, 9(12), e8491210879-e8491210879.
In this study, the physicochemical characteristics of starch extracted from ten different cultivars of cassava roots, from different soils, were investigated. There are significant (p<0.05) variations in the proportion of starch damaged during extraction, even in samples of the same cultivar. Amylose content differs among cultivars and even within the same cultivar harvested in different soils (varying from 20.00 to 24.07%). According to the type of soil the starch samples showed distinct values for the crystallinity index. This indicates the need for the physicochemical characterization of starch samples to be carried out even when they originate from the same cultivar. The results obtained can be used as support tools for improvement of cassava genetics, optimizing the process of selection and maintenance of a genetic bank. The results, coupled with chemometric analyses (PCAs and clusters), allowed to distinguish cultivars according to their physicochemical and functional peculiarities, suggesting their potential to be used by industries and as food.Hide Abstract
Physicochemical and multi-scale structural alterations of pea starch induced by supercritical carbon dioxide+ ethanol extraction.
Vatansever, S., Whitney, K., Ohm, J. B., Simsek, S. & Hall, C. (2020). Food Chemistry, 344, 128699.
The objective of this study was to establish the impacts of supercritical fluid extraction (SFE) processing on the physicochemical properties of pea flour and the structure of isolated pea starch. A significant (p < 0.05) increase in protein content and reduction in several pasting and thermal parameters as measured by rapid visco-analyzer and differential scanning calorimeter were observed after SFE. Additionally, SFE increased starch digestibility as determined by an in vitro starch digestion assay. An increased amylopectin content and crystallinity along with the loss of double helix content was supported by size exclusion chromatography and FT-IR data, respectively. X-ray diffraction and scanning electron microscopy showed minimal alterations of starch, by SFE, in long-range crystalline and morphological structure of starch granules, respectively. The data demonstrated SFE influenced the physicochemical and structural characteristics of pea starch. These outcomes illustrated that SFE might be a green and novel technology for starch modification.Hide Abstract
Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features.
Vela, A. J., Villanueva, M., Solaesa, Á. G. & Ronda, F. (2020). Food Hydrocolloids, 113, 106480.
Physical modifications of flours are an environment-friendly technology receiving increasing attention for widening the range of utilization of these raw materials. Rice flour was modified with ultrasound treatments at a frequency of 24 kHz and varying treatment time (2-60 min) and flour concentration (5-30%) in the dispersion. The effect of the modification was measured in the flours' physical, functional, pasting and rheological properties. Particle size of treated samples was reduced, and particle's disruption was observed by SEM; this had an impact on the water absorption ability, as shown by a sharp increase of swelling power. The thermal properties showed a significant reduction of gelatinization enthalpy, as well as narrowing of the gelatinization temperature range, characteristic of better packed starch crystalline structures after sonication. Modified patterns in starch and proteins were obtained with XRD and FTIR, which indicated impact to their crystalline and amide I secondary structures as a consequence of ultrasonication. Pasting profiles were found to be reduced with increasing treatment time, while higher concentrations did not significantly change the modification achieved. The pasting temperature was found to be significantly increased in all treated samples. Ultrasound treatment led to gels with higher strength, obtaining lower values of tan δ with increasing sonication time and flour concentration. Ultrasound allowed the modulation of rice flour functionality, being the effect independent on the concentration of the treated flour dispersion, up to 30%, and increased by treatment time up to 10 min; for longer treatments not many differences were found.Hide Abstract
Endogenous alpha-amylase explains the different pasting and rheological properties of wet and dry milled glutinous rice flour.
Zhang, H., Wu, F., Xu, D. & Xu, X. (2020). Food Hydrocolloids, 113, 106425.
Wet-milled glutinous rice flour (WMF) and dry milled glutinous rice flour (DMF) have different pasting and rheological properties but the underlying mechanism has not been defined. Dry milling methods can result in glutinous rice flour (GRF) with higher residual alpha-amylase activity and damaged starch content compared to flours prepared by wet milling methods. The addition of alpha-amylase significantly increased starch hydrolysis and reduced the peak, trough, and final viscosity of GRF gels. The pasting viscosity and dynamic modules of WMF-Water gels were significantly higher than those of DMF-Water gels. Inhibiting amylase activity significantly reduced the differences in paste viscosity and dynamic modules between WMF and DMF. Scanning electron microscopy (SEM) showed that alpha-amylase affected the microstructure of the DMF. FT-IR spectra results indicated no new formation of covalent bonds in GRF-Water or GRF-Ag gels. These results suggested that endogenous alpha-amylase influenced starch hydrolysis and subsequently the viscoelastic property of GRF gels, indicating that residual endogenous alpha-amylase explains the differences in pasting and rheological properties between WMF and DMF.Hide Abstract
Vacuum steam treatment of soft wheat: Quality and reduction of Escherichia coli O121 and Salmonella Enteritidis PT30.
Simsek, S., Snelling, J., Malekmohammadi, S. & Bergholz, T. M. (2020). Cereal Chemistry, In Press.
Background and objectives: Several foodborne outbreaks due to contaminated wheat flour have occurred, resulting in a need for a microbial reduction process. Thermal treatments utilizing high temperatures can compromise wheat end‐use quality. Vacuum steam treatment (VST) is a promising method for reducing pathogens on wheat. This study determined the pathogen inactivation levels on soft red winter (SRW) wheat while maintaining flour functionality. Findings: Soft red winter wheat samples underwent VST for 4 and 8 min at 65, 75, and 85°C prior to milling. SRW flour was evaluated for end‐product quality. Increasing VST temperatures negatively impacted bread quality due to protein denaturation. Cake and cookie quality parameters resulted in little to no significant (p < .05) difference with increasing VST temperatures. SRW wheat was also inoculated with Escherichia coli O121 and Salmonella Enteritidis PT30. The treatments resulted in a maximum average microbial reduction of 5.09 ± 0.50 log CFU/g for Salmonella and 7.34 ± 0.11 log CFU/g for E. coli. Conclusions: Vacuum steam treatment could be used by the milling industry to effectively inactive pathogens without compromising soft wheat flour quality. Significance and novelty: Vacuum steam treatment process could improve the safety of wheat flour‐based products without adding chemical treatments and while maintaining flour quality.Hide Abstract
Application of a Handheld Near-Infrared Spectrometer to Predict Gelatinized Starch, Fiber Fractions, and Mineral Content of Ground and Intact Extruded Dry Dog Food.
Goi, A., Simoni, M., Righi, F., Visentin, G. & De Marchi, M. (2020). Animals, 10(9), 1660.
The pet food industry is interested in performing fast analyses to control the nutritional quality of their products. Despite having some limitations related to the need to modify the production process or to have a laboratory to prepare the samples for analysis through desktop instruments, near-infrared spectroscopy is one of the most used technologies for inexpensive analysis of foodstuffs. Thus, the miniaturization of infrared devices allows a wider industrial applicability of this technique. Information on the use of miniaturized infrared tools in the pet food sector is currently very limited, and the present research is the first attempt to predict the total and gelatinized starch, insoluble fibrous fractions, and mineral content of ground and intact dry pet food using the handheld NIR scanner SCiO™. Results from the current study revealed no significant differences in the predictive ability of the instrument using both ground and intact samples. The instrument offers a potential for screening purposes of both total and gelatinized starch, revealing the potential to monitor their content and ratio in commercial dog food on a large scale. Improvements such as widening the wavelength range is expected to increase prediction models’ accuracy.Hide Abstract
Effects of milling methods on the properties of glutinous rice flour and sweet dumplings.
Zhang, H., Wu, F., Xu, D. & Xu, X. (2020). Journal of Food Science and Technology, 1-10.
Glutinous rice flour (GRF) was prepared using three milling process (wet milling, low temperature impact milling (dry milling), and roller milling (dry milling)) to investigate their effects on the physicochemical properties of glutinous rice flour and sweet dumplings prepared with that flour. Results revealed that a method of grinding used in the milling process had a significant (P < 0.05) effect on the properties of GRF and the resulting sweet dumplings. Dry milling (low temperature impact milling and roller milling) resulted in higher damaged starch content and coarser particle size than wet milling. Dry-milled flour exhibited a significantly lower hunter whiter value, apparent viscosity, pasting temperature, enthalpy value, and degree of crystalline compared to the wet-milling method. Dry milling significantly decreased the smoothness of the surface, whiteness value, transmittance of soup, resilience of dumplings, as well as increased the cracking rate and water loss during the fast-freeze. The obtained results could be used as reference for improving sweet dumpling made from dry-milled GRF.Hide Abstract
Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran.
Roye, C., Henrion, M., Chanvrier, H., De Roeck, K., De Bondt, Y., Liberloo, I., King, R. & Courtin, C. M. (2020). Foods, 9(6), 738.
The potential of extrusion-cooking to change the physicochemical characteristics of wheat bran, increase its nutritional value and decrease its recalcitrance towards fermentation was investigated in this study. The conditions in a twin-screw extruder were varied by changing screw configuration, moisture content and barrel temperature. The former was not previously investigated in studies on bran extrusion. Extrusion-cooking resulted in an increased water-holding capacity and extract viscosity of bran, suggesting shear-induced structure degradation and structure loosening due to steam explosion at the extruder outlet. Modelling showed that the extent of these modifications mainly correlates with the amount of specific mechanical energy (SME) input, which increases with an increasing number of work sections in the screw configuration and a decreasing moisture content and barrel temperature. Extrusion led to solubilisation of arabinoxylan and ferulic acid. Moreover, it led to starch melting and phytate degradation. Upon fermentation of the most modified sample using a human faecal inoculum, small numeric pH decreases and short-chain fatty acid production increases were observed compared to the control bran, while protein fermentation was decreased. Overall, extrusion-cooking can improve the nutrition-related properties of wheat bran, making it an interesting technique for the modification of bran before further use or consumption as an extruded end product.Hide Abstract
At-line prediction of gelatinized starch and fiber fractions in extruded dry dog food using different near-infrared spectroscopy technologies.
Goi, A., Manuelian, C. L., Righi, F. & De Marchi, M. (2020). Animals, 10(5), 862.
Starch is a non-fibrous carbohydrate that represents an important percentage of pet food composition. The degree of its gelatinization, due to the cooking process, can be a useful indicator of starch digestibility in the diet. Moreover, fiber fractions are important for animals’ health and nutritional status, so pet food industry is interested in the development of an easy and cost-effective method to measure these parameters. Results of this study revealed the applicability of visible/near-infrared spectroscopy to predict total and gelatinized starch, neutral detergent fiber, acid detergent fiber, and acid detergent lignin in pet food. On the other hand, near-infrared transmittance technology showed a scarce accuracy. The developed prediction models for total and gelatinized starch and fiber fractions using visible/near-infrared spectroscopy could be applied during the manufacturing process to perform quality controls.Hide Abstract
The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles.
Nguyen, T. T., Gilbert, R. G., Gidley, M. J. & Fox, G. P. (2020). Food Chemistry, 324, 126858.
Wheat flour noodles are sometimes fortified with β-glucan for nutritional value, but this can decrease eating quality. The contributions of β-glucan and starch molecular fine structure to physicochemical properties of wholemeal oat flour and to the texture of oat-fortified white salted noodles were investigated here. Hardness of oat-fortified noodles was controlled by the longer amylopectin chains (DP ≥ 26) and amount of longer amylose chains (DP ≥ 1000). Higher levels of β-glucan, in the range from 3.1 to 5.2%, result in increased noodle hardness. Pasting viscosities of wholemeal oat flour positively correlate with the hardness of oat-fortified noodles. The swelling power of oat flour is not correlated with either pasting viscosities of oat flour or noodle hardness. Longer amylopectin chains and the amount of longer amylose chains both control the pasting viscosities of oat flour, which in turn affect noodle texture. This provides new means, based on starch and β-glucan molecular structure, to choose oats with optimal starch structure and β-glucan content for targeted oat-fortified noodle quality.Hide Abstract
Effect of heat-moisture treatment on the structure and physicochemical properties of ball mill damaged starches from different botanical sources.
Liu, C., Song, M., Liu, L., Hong, J., Guan, E., Bian, K. & Zheng, X. (2020). International Journal of Biological Macromolecules, 156, 403-410.
The morphology, structure and physicochemical properties of ball milling (BM) damaged starches from mung bean, potato, corn and waxy corn were investigated before and after heat-moisture treatment (HMT) (100°C, for 12 h at a moisture content of 25%). The results showed that the damaged starch (DS) content of BM modified starches was decreased by 4.49%, 10.68%, 17.11% and 22.98% after HMT for mung bean, potato, corn and waxy corn starch, respectively. The solubility and swelling power were significantly decreased, and the modified effect was depended on the type of starch, among which waxy corn starch exhibited the maximum reduction. Different degrees of aggregation and fusion of granules were found in starches modified with BM-HMT, and the extent of fusion was related to amylose content and crystalline pattern. The crystallinity of BM modified starches was increased by 6.3%, 5.9%, 17.9% and 22.4% after HMT for mung bean, potato, corn and waxy corn starch, respectively. The dual physical modification had various effects on the starches from different botanical sources, the increase in crystallinity and peak temperature (Tp) were related to the DS and amylose content, and the changes in gelatinization temperature range (Tc-To) were related to the crystalline pattern of starches.Hide Abstract
Understanding the mechanics of wheat grain fractionation and the impact of puroindolines on milling and product quality.
Lullien-Pellerin, V., Haraszi, R., Anderssen, R. S. & Morris, C. F. (2020). “Wheat Quality for Improving Processing and Human Health”, Springer, Cham., 369-385.
Wheat grain milling has for aim to isolate the smaller starchy endosperm particles (i.e. flours, semolina) from the larger fragments of peripheral tissues. The mechanical properties of the wheat grain tissues strongly influence how effective the steps of grinding and sieving are during this fractionation process. The grain mechanical resistance determines how much energy is required to fracture it, the particle size of the resulting products, and their biochemical composition. Therefore mechanical properties affect both the durability and the quality of the processed products. Genetic loci, and more precisely the key role of the Hardness (Ha) locus in the D genome of common wheat (Triticum aestivum), are well established determinants of the mechanical properties and behavior of grain, which are also influenced by environmental factors. The key role of genes encoding puroindolines has been confirmed by extensive analysis of mutants and through genetic manipulation. Methods of measuring mechanical resistance are being reconsidered because grain hardness needs to be characterized in ways that capture the different contributions of genetic and environmental factors. In particular, methods to acquire data on the mechanical resistance of each of the grain tissues and their components have been developed. Finally, the promise of using numerical modelling to better understand and predict the effect of changes in the wheat starchy endosperm composition will be discussed.Hide Abstract
Protein and lipid enrichment of quinoa (cv. Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions.
Solaesa, Á. G., Villanueva, M., Vela, A. J. & Ronda, F. (2020). Food Hydrocolloids, 105, 105770.
The quality of quinoa flour is greatly determined by its non-starch components, mainly protein and lipids. Dry fractionation has an important impact on the composition and physicochemical properties of quinoa flour and grits. Quinoa cv. Titicaca, the most extensively grown in Europe and little studied so far, was used in this work. Hydration, techno-functional, rheological and thermal properties of three quinoa fractions obtained by dry fractionation (fine, medium and coarse) were evaluated and related to their particle size and composition. The medium fraction (~500 μm) was enriched in protein (50%) and lipids (80%) and depleted in starch (30%) with respect to the original grain; while the coarse fraction (~1000 μm) was enriched in starch (7%) and reduced in protein (15%). The fine fraction showed the most similar functional, pasting and rheological properties to the whole grain quinoa flour. The coarse fraction led to the most consistent gels, with the elastic (G′) and viscous (G'') moduli being ten and twenty times higher than those found in the other quinoa fractions and the whole grain flour. The degree of retrogradation as well as the formation of the amylose-lipid complex were markedly affected by the particle size and not so by the composition of each fraction. This work allows to conclude that dry fractionation of quinoa grains is a feasible procedure to tailoring the nutritional profile of the flour and its techno-functional and rheological properties.Hide Abstract
The nutritional components and physicochemical properties of brown rice flour ground by a novel low temperature impact mill.
Yan, X., Liu, C., Huang, A., Chen, R., Chen, J. & Luo, S. (2020). Journal of Cereal Science, 92, 102927.
A low temperature impact mill (LTIM) was created and used for grinding brown rice. The nutritional components and physicochemical properties of the resulting flour were investigated and compared with those ground by traditional wet colloid mill (CM) and dry high-speed universal grinder (HUG). It was found that LTIM produced a fine flour with unimodal particle size distribution, and well retained non-starch nutrients. Especially, the phenolic content of flour prepared by LTIM was two times higher than that prepared by CM. LTIM also led to less damaged starch content than HUG. The damaged starch content related well with the thermal and gel hydration properties. Interesting, comparing the particle size distribution before and after enzymolysis, it was found that LTIM could pulverize dietary fiber of brown rice efficiently. The results from this study indicated that the LTIM may provide a promising technology for pulverizing brown rice thus open its new applications.Hide Abstract
Resveratrol alters texture and provides nutritional benefits in white‐salted noodles.
He, M., Xu, Z., Yao, S., Ma, M., Huang, W., Sui, Z. & Corke, H. (2020). International Journal of Food Science & Technology, 55(7), 2740-2750.
The effects of resveratrol (RSV) addition on quality of fractionated wheat flour and the corresponding cooked white‐salted noodles were investigated. Commercial wheat flour was fractionated into four particle size groups, that is <45, 45–65, 65–105 and >105 μm. RSV was incorporated into the fractionated flour at three different levels. Swelling power increased in each of the four particle size groups with the addition of RSV. RSV at 0.5% led to a decrease in rapidly digestible starch and an increase in slowly digestible starch. Antioxidant capacity increased with the addition of RSV except for the >105 μm particle size group, which declined in oxygen radical absorbance capacity value. Smaller particle size could increase antioxidant capacity, but extremely small particle size may decrease it. Addition of RSV increased tensile strength and decreased hardness of cooked noodles. This study showed that resveratrol addition to wheat flour had potential to bring quality and health benefits.Hide Abstract