Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours

摘要

p>The impact of heat-moisture treatment processing conditions (15%, 25%, and 35% moisture content; 1, 3, and 5鈥塰 heating time at 120鈥夆剝) on the viscosity pasting and gelling profiles of different grain flours matrices (barley, buckwheat, sorghum, high 尾-glucan barley, and wheat) was investigated by applying successive cooking and cooling cycles to rapid visco analyser canisters with highly hydrated samples (3.5:25, w:w). At a milder heat-moisture treatment conditions (15% moisture content, 1鈥塰 heating time), except for sorghum, heat-moisture treatment flours reached much higher viscosity values during earlier pasting and subsequent gelling than the corresponding native counterparts. Besides heat-moisture treatment wheat flour, the described behaviour found also for non-wheat-treated flours has not been previously reported in the literature. An increased hydrophobicity of prolamins and glutelins in low moisture-short heating time heat-moisture treatment of non-wheat flours with high protein content (12.92%鈥?9.95%) could explain the enhanced viscosity profile observed./p>