Heat-moisture treatment (HMT) is the technique of physical modifications that apply to starch by providing heat at a higher temperature, the temperature on the occurrence of je Villa Te se and control function on the outer moisture levels, in the range not exceeding 35% Which is considered to be a natural and safe compared to chemical changes. From changes in the properties of the flour that is suitable for use in food products and the safety of consumers.
from the study To control the humidity is 2 different Temperature / time constant and the temperature / time difference. Constant humidity