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

Mengting Ma, Zijun Li, Feng Yang, Huaixiang Wu, Wuyang Huang, Zhongquan Sui*, Harold Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish
Pages (from-to)3607-3617
Number of pages11
JournalInternational Journal of Food Science and Technology
Volume56
Issue number7
DOIs
StatePublished - Jul 2021

Keywords

  • Digestibility
  • resistant starch
  • starch blends
  • texture
  • viscosity

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