Physicochemical properties of wheat flour modified by heat‐moisture treatment and their effects on noodles making quality

Abstract

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. Practical applications Resistant starch (RS) within a calorie-controlled diet is thought to be beneficial in protecting against metabolic syndrome and colon cancer. With the acceleration of the pace of life, a diet high in sugar and fat and a sedentary lifestyle, which can led to a rapid rise in the global incidence of diabetes. Therefore, reasonable diet is significant to stabilize and improve the condition of diabetic patients. Wheat flour provides the basis for breads and other baked products including noodles. Noodles are one of China's traditional staple foods. It is of great importance to explore and develop the noodle recipe suitable for the diabetic diet. Heat moisture treatment is an important physical treatment method used to improve the poor functional properties of native starch and is specially favorable for food applications. In this study, RS of wheat flour and starch was significantly increased during heat-moisture treatment. 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.