Journal of Food Processing & Technology

Abstract

Effect of Heat-Moisture Treatment on Premix Flour with Pasting Properties and Melt-in-Mouth Texture

Lifen Zhang*, Noriko Kitaori, Kunlong Lai

Heat-Moisture Treated (HMT) flour was used to produce tempura, which increased the melt-in-mouth texture, attribute score assessed by sensory evaluation. Changes in the viscosity of the batters, was measured by a Rapid Visco Analyzer (RVA) as Breakdown (BD). The difference between peak and trough viscosity, was negatively correlated with the sensory analysis score. To clarify the relationship between the melt-in-mouth texture and the decreased breakdown valua, physicochemical changes of HMT-flour starch were measured. The HMT-flour was treated under 12 combinations of time and temperature. The physicochemical changes of samples were investigated using a phenolsulfuric acid method, the BAP method, DSC, and XRD. The results showed that swelling power and bonding strength were increased by HMT treatment. The increased swelling power and bonding strength, also the increased gelatinization rate were related to the decreased BD value that effected the melt-in-the-mouth sensory attribute.

Published Date: 2026-03-18; Received Date: 2025-01-01