Article

Physicochemical properties of wheat flour modified by heat‐moisture treatment and their effects on noodles making quality

2020-09-01

Abstract excerpt

Generally, heat‐moisture treatment (HMT) modified starch is prepared at atmospheric pressure without stirring, which is time‐consuming (8~24 hr) and uneven heating. The wheat flour (WF) and starch (WS) were modified by HMT in a high pressure reactor with a stirrer. Physicochemical properties of WF and WS after HMT for 30 min with different moisture and temperature conditions were investigated. Compared to native s...

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Literature Corpus work: f5d0704e-aa9f-59e7-9905-951acd548911
DOI: 10.1111/jfpp.14590

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