Abstract
In this work, impacts of heat moisture treatment (HMT) on the aggregation structure and physicochemical properties of wheat starch were investigated, and relationship between starch physicochemical properties and quality performance of noodles fortified with HMT-treated starches was revealed. Results show that HMT reduced the ordered degree of starch aggregation structures (e.g., crystalline and short-range ordered molecular structures) but increased their rigidity and thermostability, and in turn, retarded starch enzyme hydrolysis, swelling, breakdown, and reassociation during digestion, heating and cooling. Then, the limited swelling and reassociation ability of starch molecules after HMT may contribute to a weaker gel strength and herein a lower absorption, hardness, springiness, and chewiness of noodles. Notably, HMT-30 fortified noodles presented more obvious changes. Hence, it can be concluded that quality attributes of noodles could be tailored by modulating starch gel structure through HMT.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
