ArticleGels (Basel, Switzerland)2023
Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties.
Article in Gels (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Moisture-dependent modulation of powder, structural, pasting, and gel properties of whole acorn flour (Food chemistry: X · 2026Article
- Recent Advances in Heat-Induced Wheat Protein Modifications.Food chemistry: X · 2025Review
- Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies.Molecules (Basel, Switzerland) · 2025Article
- Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
Wheat is one of the main crops that is cultivated and consumed in the world. Since durum wheat is less abundant and more expensive than other types, pasta producers can use common wheat by applying various techniques to achieve the desired quality. A heat moisture treatment was applied to common wheat flour, and the effects on dough rheology and texture, and pasta cooking quality, color, texture, and resistant starch content were evaluated. The results revealed that heat moisture treatment temperature and moisture content induced a proportional increase in visco-elastic moduli, dough firmness, pasta cooking solids loss, and luminosity, as they were higher compared to the control. The breaking force of uncooked pasta decreased when the flour moisture content increased, while the opposite trend was observed for resistant starch content. The highest resistant starch values were obtained for the samples treated at the lowest temperature (60 °C). Significant correlations (
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