The information contained in this publication is based on knowledge and understanding at the time of writing (June 2017) and may not be accurate, current or complete. The State of New South Wales (including the NSW Department of Industry), the author and the publisher take no responsibility, and will accept no liability, for the accuracy, currency, reliability or correctness of any information included in the document (including material provided by third parties). Readers should make their own inquiries and rely on their own advice when making decisions related to material contained in this publication. The product trade names in this publication are supplied on the understanding that no preference between equivalent products is intended and that the inclusion of a product name does not imply endorsement by the department over any equivalent product from another manufacturer.
| Researcher(s) |
Naveed Aslam (Graham Centre) Asgar Farahnaky (Charles Sturt University) Ahsan Ghani (Graham Centre) Mahsa Majzoobi (NSW DPI) Denise Pleming (NSW DPI) |
|---|---|
| Year(s) | 2016 |
| Contributor | Department of Primary Industries NSW |
| Trial location(s) |
Wagga Wagga, NSW
|
| Further information | View external link |
The main purpose of this study was to produce HMT wheat flour under different treatment conditions in terms of flour moisture content and treatment time, and then to investigate the effects that the HMT had on the flours’ pasting properties, water solubility and water absorption.
• Heat–moisture treatment can be successfully applied to wheat flour to change its functional properties.
• Treatment time and flour moisture content significantly affected the functional properties of the treated wheat flours.
• Lower flour moisture content and shorter treatment times are more appropriate to produce heat– moisture-treated wheat flour suitable for noodle production.
| Lead research organisation | N/A |
|---|---|
| Host research organisation | N/A |
| Trial funding source | DPI NSW |
| Related program | N/A |
| Acknowledgments |
This experiment was part of the Research Centre Fellowship ‘Effects of heat moisture treatment on wheat flour and noodle properties’, funded by Graham Centre for Agricultural Innovation, (a partnership between NSW DPI and Charles Sturt University, Wagga Wagga, NSW) in 2016. The authors are grateful to Natalie Taber and Fiona Bennett for their technical support during this project. |
| Other trial partners | Not specified |
| Crop type | Cereal (Grain): Wheat |
|---|---|
| Treatment type(s) |
|
| Trial type | Experimental |
| Trial design | Unknown |
| Sow date | Not applicable |
|---|---|
| Harvest date | Not applicable |
| Plot size | Not specified |
| Plot replication | Not specified |
| Other trial notes |
This research paper is an extract from the publication Southern NSW Research Results 2017, available at |
SILO weather estimates sourced from https://www.longpaddock.qld.gov.au/silo/
Jeffrey, S.J., Carter, J.O., Moodie, K.B. and Beswick, A.R. (2001). Using spatial interpolation to
construct a comprehensive archive of Australian climate data , Environmental Modelling and Software, Vol
16/4, pp 309-330. DOI: 10.1016/S1364-8152(01)00008-1.
