Abstract
[Objective] To investigate the effects of two material forms (rice flour and whole rice grains) on the modification performance of rice by heat-moisture treatment and physicochemical properties. [Methods] Early indica rice is used as raw material. Rice flour and whole rice grains are subjected to heat-moisture treatment (100 ℃, 2 h) under three moisture levels (21%, 24%, and 27%). Subsequently, the basic chemical composition, surface particle morphology, crystal structure characteristics, and farinograph processing properties of samples from the two groups are characterized. [Results] After heat-moisture treatment, the particle dispersibility of samples in both groups decreases significantly, accompanied by obvious aggregation and fusion. All the samples maintain the typical A-type crystal structure of rice starch, with a slight reduction in crystallinity, a shift of endothermic peak toward higher temperature, and a decline in enthalpy (ΔH). After treatment, the samples exhibit decreased peak viscosity, final viscosity, breakdown and setback values, delayed occurrence of peak time, and increased gelatinization temperatures. Meanwhile, the thermal stability and anti-retrogradation capacity of starch are improved. Moisture content exerts remarkable influences on surface particle morphology, damaged starch content, crystallinity, and thermodynamic characteristics of samples, whereas its effects on gelatinization properties and gel texture are weak. Material form significantly affects the modification performance of heat-moisture treatment. Compared with the rice flour group, the whole rice grain group exhibits increased amylose content, damaged starch content, characteristic particle size, gel hardness, chewiness, and resilience, as well as slightly declined starting temperature, peak temperature, ΔH, and breakdown value. [Conclusion] Material form significantly affects the modification performance of heat-moisture treatment on rice.
Publication Date
9-20-2026
First Page
18
Last Page
25
DOI
10.13652/j.spjx.1003.5788.2026.80035
Recommended Citation
Haoyan, Wang; Wei, Feng; Yubin, Zheng; Ren, Wang; and Jian, Huo
(2026)
"Effects of material form on the modification of rice by heat-moisture treatment,"
Food and Machinery: Vol. 42:
Iss.
8, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2026.80035
Available at:
https://www.ifoodmm.cn/journal/vol42/iss8/3
References
[1] Thuengtung S,Ketnawa S,Ding Y C,et al.Effect of heat-moisture treatment to raw paddy rice (Oryza sativa L.) on cooked rice properties [J].Journal of Future Foods,2021,1(2):179-186.
[2] Chi C D,Ren W W,Yang Y,et al.Starch ordered structures control starch reassembly behaviors during heat-moisture treatment for modulating its digestibility [J].Food Chemistry,2024,430:136966.
[3] 王晓培,陈正行,李娟,等.湿热处理对大米淀粉理化性质及其米线品质的影响 [J].食品与机械,2017,33(5):182-187,210.Wang X P,Chen Z X,Li J,et al.Effect of heat-moisture treatment on various physicochemical properties of rice starch and quality of rice starch noodles [J].Food & Machinery,2017,33(5):182-187,210.
[4] 王艳,王宏伟,王凯旭,等.湿热处理对大米淀粉流变特性的影响 [J].食品工业科技,2021,42(3):48-52.Wang Y,Wang H W,Wang K X,et al.Effect of heat-moisture treatment on rheological properties of rice starch [J].Science and Technology of Food Industry,2021,42(3):48-52.
[5] Majzoobi M,Pesaran Y,Mesbahi G,et al.Evaluation of the effects of hydrothermal treatment on rice flour and its related starch [J].International Journal of Food Properties,2016,19(9):2 135-2 145.
[6] 唐玮泽.多次湿热处理对大米淀粉和米粉消化性的影响 [D].长沙:中南林业科技大学,2021:24-43.Tang W Z.The effect of multiple heat-moisture treatment on digestibility of rice starch and rice noodle [D].Changsha:Central South University of Forestry & Technology,2021:24-43.
[7] Arns B,Paraginski R T,Bartz J,et al.The effects of heat-moisture treatment of rice grains before parboiling on viscosity profile and physicochemical properties [J].International Journal of Food Science & Technology,2014,49(8):1 939-1 945.
[8] 宋昕,冯伟,王涛,等.不同制粉方式对米粉粉质和鲜湿米线品质的影响 [J].粮油食品科技,2024,32(5):42-50.Song X,Feng W,Wang T,et al.Effect of different milling methods on the physicochemical properties of rice flour and the qualities of fresh rice noodles [J].Science and Technology of Cereals,Oils and Foods,2024,32(5):42-50.
[9] 李梦锦,张昊,冯伟,等.大米淀粉结构与功能性质相关性分析及其在珍珠粉圆中应用初探 [J].食品与发酵工业,2025,51(23):304-311.Li M J,Zhang H,Feng W,et al.Correlation analysis of structural and functional properties of rice starch and its application in starch pearl:a preliminary study [J].Food and Fermentation Industries,2025,51(23):304-311.
[10] 汤佳媛,李建功,李广华,等.甘薯淀粉热力学性质的研究进展[J].中国粮油学报,2026,41(7):179-188.Tang J Y,Li J G,Li G H,et al.Research progress on thermodynamic properties of sweetpotato starch [J].Journal of the Chinese Cereals and Oils Association,2026,41(7):179-188.
[11] 曹怡君,冯伟,王韧,等.差异化蛋白脱除对早籼米粉性质的影响 [J].食品与机械,2024,40(8):16-22,39.Cao Y J,Feng W,Wang R,et al.Effects of differential protein removal on the properties of early indica rice flour [J].Food & Machinery,2024,40(8):16-22,39.
[12] 曹松,周洲,董明,等.不同实验室干法制备工艺对糯米粉品质特性的影响 [J].现代食品,2021,29(17):60-63,69.Cao S,Zhou Z,Dong M,et al.Effects of dry preparation processes in different laboratories on the quality characteristics of glutinous rice flour [J].Modern Food,2021,29(17):60-63,69.
[13] Bian L L,Chung H J.Molecular structure and physicochemical properties of starch isolated from hydrothermally treated brown rice flour [J].Food Hydrocolloids,2016,60:345-352.
[14] Chung H J,Hoover R,Liu Q.The impact of single and dual hydrothermal modifications on the molecular structure and physicochemical properties of normal corn starch [J].International Journal of Biological Macromolecules,2009,44(2):203-210.
[15] Lan H,Hoover R,Jayakody L,et al.Impact of annealing on the molecular structure and physicochemical properties of normal,waxy and high amylose bread wheat starches [J].Food Chemistry,2008,111(3):663-675.
[16] 高晓旭,佟立涛,钟葵,等.不同磨粉工艺对大米粉粉质特性的影响 [J].现代食品科技,2015,31(1):194-199.Gao X X,Tong L T,Zhong K,et al.Effect of milling processes on quality of rice flour [J].Modern Food Science & Technology,2015,31(1):194-199.
[17] 赵佳.水—热处理对淀粉理化特性的影响 [D].咸阳:西北农林科技大学,2012:22.Zhao J.Effects of hydrothermal on the physicochemical properties of starches [D].Xianyang:Northwest A & F University,2012:22.
[18] Wang Y M,Li M,Shen C Y.Effect of constrained annealing on the microstructures of extrusion cast polylactic acid films [J].Materials Letters,2011,65(23/24):3 525-3 528.
[19] 梁钦梅,程子良,王福,等.不同磨粉工艺对大米粉及鲜湿米粉品质的影响 [J].食品工业,2024,45(3):30-34.Liang Q M,Cheng Z L,Wang F,et al.The influence of different milling techniques on the quality of large rice noodles and fresh and wet rice noodles [J].The Food Industry,2024,45(3):30-34.
[20] 李明菲.不同热处理方式对小麦粉特性影响研究 [D].郑州:河南工业大学,2016:21.Li M F.Study on the effects of different heat treatment on wheat flour characteristics [D].Zhengzhou:Henan University of Technology,2016:21.
[21] 王宏伟.湿热处理和脂肪酸复合作用调控大米淀粉消化性能及营养功能的研究 [D].广州:华南理工大学,2017:91.Wang H W.Understanding the digestion and nutritional function of rice starch subjected to heat-moisture treatment and fatty acid complex [D].Guangzhou:South China University of Technology,2017:91.
[22] 丁岚.不同加工工艺对米线品质及消化性的影响 [D].北京:中国农业科学院,2020:28.Ding L.Effects of different processing techniques on the quality and digestibility of rice noodles [D].Beijing:Chinese Academy of Agricultural Sciences,2020:28.
[23] Jin X Y,Cheng L,Hong Y,et al.Effect of heat-moisture treatment (HMT) on thermal stability of starch gel and the surface adhesiveness of vermicelli [J].International Journal of Biological Macromolecules,2023,226:927-934.
[24] 郝赫男.不同热处理对大米及糯米淀粉理化性质和体外消化性的影响研究 [D].北京:北京林业大学,2019:20.Hao H N.Effect of different heat treatment on the physicochemical properties and in vitro digestibility of starches from normal rice and waxy rice [D].Beijing:Beijing Forestry University,2019:20.
[25] Sui Z Q,Yao T M,Zhao Y,et al.Effects of heat-moisture treatment reaction conditions on the physicochemical and structural properties of maize starch:moisture and length of heating [J].Food Chemistry,2015,173:1 125-1 132.
[26] Gunaratne A,Hoover R.Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches [J].Carbohydrate Polymers,2002,49(4):425-437.
[27] 汝远.热处理对玉米淀粉结构和性质的影响 [D].泰安:山东农业大学,2015:18.Ru Y.Effect of heat treatment on structure and properties of corn starch [D].Taian:Shandong Agricultural University,2015:18.
[28] 李江涛,周巧,林亲录,等.不同糊化度籼米淀粉的结构及理化性质研究 [J].中国粮油学报,2022,37(4):76-82.Li J T,Zhou Q,Lin Q L,et al.Structure and physicochemical properties of indica rice starch with different degrees of gelatinization [J].Journal of the Chinese Cereals and Oils Association,2022,37(4):76-82.
[29] Arns B,Bartz J,Radunz M,et al.Impact of heat-moisture treatment on rice starch,applied directly in grain paddy rice or in isolated starch [J].LWT-Food Science and Technology,2015,60(2):708-713.
[30] Adebowale K O,Afolabi T A,Olu-Owolabi B I.Hydrothermal treatments of Finger millet (Eleusine coracana) starch [J].Food Hydrocolloids,2005,19(6):974-983.
[31] Hoover R,Manuel H.The effect of heat-moisture treatment on the structure and physicochemical properties of normal maize,waxy maize,dull waxy maize and amylomaize V starches [J].Journal of Cereal Science,1996,23(2):153-162.
[32] Le Thi Huyen Trang,李向红,苗金旭,等.湿热处理改性小麦粉的热流变特性及其在杂粮饼干中的应用 [J].食品与机械,2025,41(5):135-142.Le Thi Huyen Trang,Li X H,Miao J X,et al.Thermal rheological properties of heat-moisture modified and its application in multigrain cookies [J].Food & Machinery,2025,41(5):135-142.
[33] 宋昕.不同制粉方式对米粉粉质和米线品质的影响 [D].无锡:江南大学,2024:22.Song X.Effect of different milling methods on the physicochemical properties of rice flour and the qualities of rice noodles [D].Wuxi:Jiangnan University,2024:22.
[34] Puncha-Arnon S,Uttapap D.Rice starch vs.rice flour:differences in their properties when modified by heat-moisture treatment [J].Carbohydrate Polymers,2013,91(1):85-91.
