| Starch is the main carbohydrate in human diets,providing 45-64% energy for daily caloric intake.Because native starches have limited functionality,they are often modified to improve their properties to meet the requirement in industry.Heat-moisture treatment(HMT),only received physical treatment,is one of the popular topics in the field of starch modification to provide clean label.The effects of HMT on starch pasting,morphological,crystalline,thermal,and physicochemical properties and the changes of the contents of slowly digestible starch(SDS)and resistant starch(RS)were investigated.Effects of different HMT maize starches on the physicochemical and functional properties of wheat flour were investigated.Addition of HMT maize starch to wheat flour generally resulted in a significant decrease in swelling power and solubility as a function of content.The values of amylose leaching of wheat flour were greatest with addition of 1% HMT maize starch.Addition of all the tested HMT maize starches decreased the values of peak viscosity,breakdown,final viscosity and setback decreased by adding corn starch.Addition of HMT maize starches to wheat flour produced a variety of effects on its functional properties,i.e.,the values of SDS and RS range from 4.63% to 10.26%,17.33% to 22.94%,respectively,with the presence of 10% HMT high-amylose starch.HMT maize starches were applied in food processing,i.e.,making noodles.Addition of HMT maize starch decreased the cooking yield and cooking loss of noodles.Addition of HMT high amylose maize starches gave greatest value.The color properties of noodles were affected to a greater extent with addition of HMT maize starches.The values of adhesiveness of noodles were found to increase with addition of maize starch,ranging from 307 g to 415 g.Addition of HMT HA starches produced a greater tensile strength of noodles than those of native wheat flours.This study provide more information for starch modification research. |
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