Thermal rheological properties of heat-moisture modified and its application in multigrain cookies

Authors

Thi Huyen Trang, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China
LI Xianghong, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China
MIAO Jinxu, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China
WANG Faxiang, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China
LIU Yongle, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China
LI Shuang, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , ChinaFollow

Corresponding Author(s)

李双（1994—），女，长沙理工大学讲师，博士。E-mail：lis0116＠126.com

Abstract

［Objective］ To develop low -burden,high -nutrient functional baked foods.［Methods］ A single -factor experimental design is employed,with rapid visco analyzer,rheometer,and differential scanning calorimeter to analyze the physicochemical properties of heat -moisture modified wheat flour.The cookie formula is optimized based on sensory evaluation.［Results］ Heat -moisture treatment significantly enhances the pasting stability and resistant starch content of wheat flour.The optimal auxiliary ingredient formula is 50 g of heat-moisture modified wheat flour,20 g of oat flour,10 g of mung bean flour,and 6 g of resistant dextrin powder.Compared with the control group,the cookies made from the experimental formula show a significantly lower digestibility,with a glycemic index of 69.37,exhibiting good low glycemic response characteristics.［Conclusion］ Heat -moisture modified wheat flour can optimize the texture and digestive properties of cookies.By incorporating oat flour,mung bean flour,and other multigrain rich in dietary fiber,the nutritional value and health benefits of baked goods can be synergistically enhanced.

Publication Date

6-13-2025

First Page

135

Last Page

142

DOI

10.13652/j.spjx.1003.5788.2025.80353

Recommended Citation

Thi Huyen Trang; Xianghong, LI; Jinxu, MIAO; Faxiang, WANG; Yongle, LIU; and Shuang, LI (2025) "Thermal rheological properties of heat-moisture modified and its application in multigrain cookies," Food and Machinery: Vol. 41: Iss. 5, Article 19.
DOI: 10.13652/j.spjx.1003.5788.2025.80353
Available at: https://www.ifoodmm.cn/journal/vol41/iss5/19

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