Use of heat-moisture treated maize starch to modify the properties of wheat flour and the quality of noodles

TY - JOUR

T1 - Use of heat-moisture treated maize starch to modify the properties of wheat flour and the quality of noodles

AU - Ma, Mengting

AU - Li, Zijun

AU - Yang, Feng

AU - Wu, Huaixiang

AU - Huang, Wuyang

AU - Sui, Zhongquan

AU - Corke, Harold

N1 - Publisher Copyright: © 2021 Institute of Food Science and Technology

PY - 2021/7

Y1 - 2021/7

N2 - 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.

AB - 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.

KW - Digestibility

KW - resistant starch

KW - starch blends

KW - texture

KW - viscosity

UR - http://www.scopus.com/inward/record.url?scp=85100886022&partnerID=8YFLogxK

U2 - 10.1111/ijfs.14990

DO - 10.1111/ijfs.14990

M3 - 文章

AN - SCOPUS:85100886022

SN - 0950-5423

VL - 56

SP - 3607

EP - 3617

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 7

ER -