Abstract: In order to improve process and edible quality, the effects of different pressure, holding time and corn flour concentration on gelatinization degree of corn flour were studied with corn flour as raw material by single factor experiment and orthogonal experiment, in order to improve the processing quality and food quality of corn flour. The results showed that with the increment of pressure and prolongation of holding time, the gelatinization degree enhanced. With the concentration of corn flour increasing, gelatinization degree enhanced firstly and then decreased. The results of orthogonal experiment showed that the corn flour which concentration is 15g/100 mL was gelatinized 98.66 % under pressure of 500 MPa for 20 min.

Key words: corn flour, ultra high pressure technology, gelatinization degree