Effects of heat-moisture treated wheat starch addition on properties of dough and loaf bread

The main aim of this study was to determine the effects of different levels of heat-moisture treated (HMT) wheat starches produced under varying treatment durations on the properties of dough and bread. Therefore، native wheat starch with moisture content of 25% was stored at 105 °C for 14، 16 and 18 h to produce HMT1، HMT2 and HMT3، respectively. Then they were dried to an average moisture content of 11. 5% and sieved to particle size of 200 µm. The modified starches were used at 0، 10، 20 and 30% in the formulation of loaf bread. The farinograph results showed a significant decrease in the water absorption of the sample containing HMT3، while other samples were similar to the control. Dough stability time increased when up to 20% HMT were used and then decreased. Addition of 30% of each modified starches resulted an increase in dough softening. The hardness of the bread increased as the level of HMT increased. Addition of HMT2 and HMT3 resulted in harder bread texture compared to the HMT1. The volume of the bread containing 30% HMT was the lowest while the control and the sample made with 10% HMT1 had the highest volume. The HMT starches could delay water migration from bread crumb to the crust. Heat-moisture treatment time was a determining factor influencing the properties of the produced starch and the resultant dough and bread.