Heat-moisture treatment is a common method of physical modification of starch.Proper heat-moisture treatment can effec-tively change the granular structure and molecular structure of starch,thus affecting its solubility and swelling power,gelatinization,retro-gradation and other physical and chemical properties,to improve food quality.Firstly,this article briefly introduced the principle and char-acteristics of heat-moisture treatment,then analyzed the influence of heat-moisture treatment on starch structure and physicochemical prop-erties,and finally discussed the application of heat-moisture treatment in food processing such as noodles,bread,and biscuits to deepen the understanding of heat-moisture treatment,providing theoretical basis and scientific suggestions for promoting the application of heat-moisture treatment in modifying botanical starch and improving the safety and quality of starchy food.
关键词
湿热处理/植物淀粉/结构/理化性质/淀粉基食品
Key words
heat-moisture treatment/botanical starch/structure/physical and chemical properties/starchy food
维普
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