Physicochemical properties of wheat flour modified by heatmoisture treatment and their effects on noodles making quality

摘要

Generally, heat-moisture treatment (HMT) modified starch is prepared at atmospheric pressure without stirring, which is time-consuming (8~24 hr) and uneven heating. The wheat flour (WF) and starch (WS) were modified by HMT in a high pressure reactor with a stirrer. Physicochemical properties of WF and WS after HMT for 30 min with different moisture and temperature conditions were investigated. Compared to native samples, decrease in peak viscosity, and increase in gelatinization temperature were found in both WF and WS after HMT treated at moisture of 25% and 30%. A decrease in rapidly digestible starch and slowly digestible starch content while an increase in resistant starch content was found for all moisture levels. By studying the effect of heat treatment on the digestibility of starch and flour, and the application of heat treatment in noodles, it provides a theoretical basis for the development of staple food products suitable for diabetic patients.