Use of heat-moisture treated maize starch to modify the properties of wheat flour and the quality of noodles
文献类型： 外文期刊
作者： Ma, Mengting 1 ; Li, Zijun 1 ; Yang, Feng 1 ; Wu, Huaixiang 2 ; Huang, Wuyang 3 ; Sui, Zhongquan 1 ; Corke, Harold 5 ;
作者机构： 1.Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China
2.Baolingbao Biol Co Ltd, Dezhou 251200, Shandong, Peoples R China
3.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
4.Jiangsu Acad Agr Sci, Jiangsu Key Lab Hort Crop Genet Improvement, Nanjing 210014, Peoples R China
5.Guangdong Technion Israel Inst Technol, Biotechnol & Food Engn Program, Shantou 515063, Guangdong, Peoples R China
6.Technion Israel Inst Technol, Fac Biotechnol & Food Engn, IL-3100003 Haifa, Israel
关键词： Digestibility; resistant starch; starch blends; texture; viscosity
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期：
页码：
收录情况： SCI
摘要： 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.
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