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Use of heat‐moisture treated maize starch to modify the properties of wheat flour and the quality of noodles
Author(s) -
Ma Mengting,
Li Zijun,
Yang Feng,
Wu Huaixiang,
Huang Wuyang,
Sui Zhongquan,
Corke Harold
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14990
Subject(s) - starch , amylose , retrogradation (starch) , food science , swelling , moisture , chemistry , modified starch , maize starch , ultimate tensile strength , materials science , composite material , organic chemistry
Summary Waxy, normal and high‐amylose maize starches were subjected to heat‐moisture treatment (HMT) and then added to wheat flour (WF) in different ratios (1%, 5% and 10%). The properties of blends and their cooked noodles were studied to investigate the effects of HMT starches. The incorporation of HMT starch in WF led to an increase in swelling power, peak viscosity and breakdown and to a decrease in setback, thus inhibiting retrogradation, hence enhancing resultant noodle softness. Compared to the same addition ratio of native starch to WF, HMT starch led to higher tensile strength and extensibility in resultant noodles. WF with added HMT starch had higher resistant starch than with native starch. This study showed that addition of HMT maize starch has potential to bring nutritional benefits. However, it is necessary to select the proper blending ratio and amylose content of starch to add, in consideration of its effect on noodle quality.