Effect of heat-moisture treatment on the quality of germinated wheat flour

Wheat germination results in the deterioration of germinated wheat flour quality.This paper aimed to study the effect of heat-moisture treatment ( HMT) on the quality of germinated wheat flour, by treating germinated wheat flour with an effective physical starch modified method-heat moisture treatment ( HMT) . Wheat variety Zheng Mai366 was used as raw material, after germination treatment and then milling, the germinated wheat flour was modified by HMT and the resulting changes of its quality were analyzed.The results showed that: after HMT, the whiteness and colorof germinated wheat flour became worse, the falling number was significantly improved, the total protein content was slightly decreased, and the damage starch content were decreased significantly ( p < 0.05) . The pasting properties were significantly improved ( p < 0.05) , for example, both the peak viscosity and the pasting temperature were obviously increased.The thermomechanical properties of germinated wheat flour after HMT was also analyzed, it was found that the development time and stability time showed a decreasing trend with the increase of water content, temperature and time. This showed that the degree of protein denaturation was enhanced gradually as the treating intensity increased.The optimum treatment condition was 25%-100 ℃-60 min.The result implied that the properties of starch pastes can be improved obviously while avoiding serious denaturation of protein through precisely controlling the HMT conditions.