Abstract
The effects of heat-moisture treatment on the digestibility and viscous characteristics of hard wheat flour and separated wheat starch were examined to obtain basic data and information on texture modifier materials in food. From SEM, starch granules of heat-moisture-treated wheat flour appeared to change so as to have a flattened shape and showed adherence to other starch granules. The protein content and moisture content were not changed by heat-moisture treatment. The rate of protein degradation by pronase and the solubility of flour proteins in 0.5 M sodium chloride and water were markedly lower for the heat-moisture-treated wheat flour than for untreated native flour. The heat-moisture-treated wheat flour and separated wheat starch showed distinct peak viscosities in particular, native and heat-moisture-treated starch showed considerable differences; in their pasting temperature and peak viscosity. The apparent activation energy of native wheat flour paste at 14.7 kJ /mol was greater than that of the heat-moisture-treated wheat flour paste at 13.4 kJ/mol. In terms of starch pastes, the apparent activation energy of the heat-moisture-treated starch sample was 10.5 kJ/ mol, whereas that of the native sample was 25.9 kJ/mol.
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