Food and Bioprocess Technology

, Volume 12, Issue 4, pp 599–612 | Cite as

Functional and Thermal Behaviours of Heat-Moisture-Treated Starch-Rich Wheat-Based Blended Matrices: Impact of Treatment of Non-wheat Flours

  • Concha CollarEmail author
  • Enrique Armero
Original Paper


The significance of heat moisture treatment (HMT, 15% moisture content, 1 h and 120 °C) of single common wheat (WT), teff (T), chestnut (CN) and whole chickpea (CP) flours has been investigated (a) on main chemical, nutritional and functional flour parameters and (b) on visco-metric and thermal behaviours of treated blended breads. Characterization of native and HMT flours evidenced significant (p < 0.05) but discreet effects of the thermal treatment of flours on main functional parameters in terms of promotion of the ability of the flour to associate with water and of the formation of water-soluble molecules from small fragments of amylopectin or amylose. Dilution of the basic wheat flour system by accumulative addition of T, CN and CP flours submitted to partial or total HMT did impact on the disorganization and later reorganization of starch components of the starch-rich blended matrices in excess of water (pasting, gelling) and under water restrictions (retrogradation kinetics). Simultaneous presence of T/CN, T/CP and CN/CP either singly or fully thermally treated provided enhancement of the visco-metric profile on pasting and gelling, and decreased the extent and the rate of amylopectin crystallization on ageing.


Heat moisture treatment Non-wheat flours Thermal properties 


Funding information

The authors acknowledge the Institutions Ministerio de Economía y Competitividad (MINECO) and Federación Europea de Desarrollo Regional (FEDER) for funding the Project AGL2015-63849-C2-1-R.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.


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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Cereals and Cereal-based Products, Food Science DepartmentInstituto de Agroquímica y Tecnología de Alimentos (CSIC)PaternaSpain

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