Effect of Heat-Moisture Treatment on the Digestibility and Viscous Characteristics of Hard Wheat Flour and Separated Wheat Starch

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  • IKEDA Masayo
    Tokyo University of Agriculture, Faculty of Applied Bio-science, Department of Nutritional Science
  • MATSUMORI Shingo
    Tokyo University of Agriculture, Faculty of Applied Bio-science, Department of Nutritional Science Present address : Komazawa Woman's Junior College, Department Food and Nutrition
  • AKUZAWA Sayuri
    Tokyo University of Agriculture, Faculty of Applied Bio-science, Department of Nutritional Science

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Other Title
  • 湿熱処理が強力小麦粉のタンパク質の消化性および粘性特性に及ぼす影響

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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.

Journal

  • Food Preservation Science

    Food Preservation Science 34 (4), 203-208, 2008

    Japan Association of Food Preservation Scientists

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