Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies
High-amylose wheat (HAW), developed through non-genetic modification, addresses the growing demand for clean-label and nutritionally enhanced food products. This study systematically investigated the effects of heat-moisture treatment (HMT; 20% and 25% moisture levels) on the physicochemical propert...
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MDPI AG
2025-06-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/30/12/2619 |
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| author | Yujin Moon Meera Kweon |
| author_facet | Yujin Moon Meera Kweon |
| author_sort | Yujin Moon |
| collection | DOAJ |
| description | High-amylose wheat (HAW), developed through non-genetic modification, addresses the growing demand for clean-label and nutritionally enhanced food products. This study systematically investigated the effects of heat-moisture treatment (HMT; 20% and 25% moisture levels) on the physicochemical properties and cookie-making performance of HAW flour (HAWF) and soft wheat flour (SWF). HMT promoted moisture-induced agglomeration, leading to increased particle size, reduced damaged starch content, and enhanced water and sucrose solvent retention capacities. Although the amylose content remained largely unchanged, pasting behavior was differentially affected, with increased viscosities in SWF and slight decreases in HAWF. Thermal analyses demonstrated elevated gelatinization temperatures, indicating improved thermal stability, while X-ray diffraction revealed alterations in starch crystallinity. Furthermore, HMT weakened gluten strength and modified dough rheology, effects more pronounced in HAWF. Cookies prepared from HMT-treated flours exhibited larger diameters, greater spread ratios, and reduced heights. In vitro digestibility assays showed a marked reduction in rapidly digestible starch and increases in slowly digestible and resistant starch fractions, particularly in HAWF cookies. Collectively, these findings establish HMT as an effective strategy for modulating flour functionality and enhancing cookie quality, while concurrently improving the nutritional profile through the alteration of starch digestibility characteristics. |
| format | Article |
| id | doaj-art-8ddc980340d44f599ce8cee8a10b179f |
| institution | DOAJ |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Molecules |
| spelling | doaj-art-8ddc980340d44f599ce8cee8a10b179f2025-08-20T03:16:21ZengMDPI AGMolecules1420-30492025-06-013012261910.3390/molecules30122619Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in CookiesYujin Moon0Meera Kweon1Department of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of KoreaDepartment of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of KoreaHigh-amylose wheat (HAW), developed through non-genetic modification, addresses the growing demand for clean-label and nutritionally enhanced food products. This study systematically investigated the effects of heat-moisture treatment (HMT; 20% and 25% moisture levels) on the physicochemical properties and cookie-making performance of HAW flour (HAWF) and soft wheat flour (SWF). HMT promoted moisture-induced agglomeration, leading to increased particle size, reduced damaged starch content, and enhanced water and sucrose solvent retention capacities. Although the amylose content remained largely unchanged, pasting behavior was differentially affected, with increased viscosities in SWF and slight decreases in HAWF. Thermal analyses demonstrated elevated gelatinization temperatures, indicating improved thermal stability, while X-ray diffraction revealed alterations in starch crystallinity. Furthermore, HMT weakened gluten strength and modified dough rheology, effects more pronounced in HAWF. Cookies prepared from HMT-treated flours exhibited larger diameters, greater spread ratios, and reduced heights. In vitro digestibility assays showed a marked reduction in rapidly digestible starch and increases in slowly digestible and resistant starch fractions, particularly in HAWF cookies. Collectively, these findings establish HMT as an effective strategy for modulating flour functionality and enhancing cookie quality, while concurrently improving the nutritional profile through the alteration of starch digestibility characteristics.https://www.mdpi.com/1420-3049/30/12/2619high-amylose wheat flourphysical treatmentheat-moisture treatmentcookie processingdigestibility |
| spellingShingle | Yujin Moon Meera Kweon Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies Molecules high-amylose wheat flour physical treatment heat-moisture treatment cookie processing digestibility |
| title | Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies |
| title_full | Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies |
| title_fullStr | Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies |
| title_full_unstemmed | Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies |
| title_short | Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies |
| title_sort | processing suitability of physical modified non gmo high amylose wheat flour as a resistant starch ingredient in cookies |
| topic | high-amylose wheat flour physical treatment heat-moisture treatment cookie processing digestibility |
| url | https://www.mdpi.com/1420-3049/30/12/2619 |
| work_keys_str_mv | AT yujinmoon processingsuitabilityofphysicalmodifiednongmohighamylosewheatflourasaresistantstarchingredientincookies AT meerakweon processingsuitabilityofphysicalmodifiednongmohighamylosewheatflourasaresistantstarchingredientincookies |