The effects of non-thermal plasma (NTP) on the physicochemical properties of wheat flour and the quality of fresh wet noodles (FWN) were investigated. The results showed that NTP effectively decreased the total plate count (TPC), yeast and mould count (YMC) and Bacillus spp. In wheat flour. Wet gluten contents and the stability time reached the maximum when treated for 20s. The viscosity of starch increased significantly after treatment due to the increased of damaged starch. The contents of secondary structure were altered to some extent, which was because that the ordered network structure of gluten protein broken. Furthermore, compared with the control, texture properties of FWN were enhanced significantly at 20s, and the darkening rate of FWN was greatly inhibited due to the low polyphenol oxidase (PPO) activity. Consequently, the most suitable treatment was 500W for 20s, providing a basis for the application of NTP in flour products. Â© 2021...
Effects of non-thermal plasma treating wheat kernel on the physicochemical properties of wheat flour and the quality of fresh wet noodles.
Jian Zhang, College of Food Science and Technology, Henan Agricultural University, 95 Wenhua Road, Zhengzhou, Henan Province 450000, China. Fax +86 371 63555099. E-mail email@example.com
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Xuejie Li, Yaqing Wen, Jian Zhang, Dongyun Ma, Jie Zhang, Yanxia An, Xiaoyan Song, Xiujuan Ren, Weifeng Zhang; Effects of non-thermal plasma treating wheat kernel on the physicochemical properties of wheat flour and the quality of fresh wet noodles.. IFIS Food and Health Sciences Database 2022; doi:
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