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Use of heat-moisture treated maize starch to modify the properties of wheat flour and the quality of noodles |
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| Authors: | Mengting Ma Zijun Li Feng Yang Huaixiang Wu Wuyang Huang Zhongquan Sui Harold Corke |
| Affiliation: | 1. Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 ChinaAuthors contributed equally to the work.
Contribution: Data curation (lead), Formal analysis (lead), ?Investigation (lead), Methodology (lead), Software (equal), Writing - original draft (lead), Writing - review & editing (equal);2. Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China Authors contributed equally to the work.Contribution: Conceptualization (equal), ?Investigation (equal), Methodology (equal), Resources (equal), Software (equal);3. Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China Contribution: Formal analysis (equal), Resources (lead);4. Baolingbao Biology Co., Ltd., Dezhou, Shandong, 251200 China Contribution: Writing - review & editing (equal);5. Institute of Agro-Product Processing & Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014 China;6. Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240 China;7. Biotechnology and Food Engineering Program, Guangdong Technion – Israel Institute of Technology, Shantou, Guangdong, 515063 China |
| 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. |
| Keywords: | Digestibility resistant starch starch blends texture viscosity |