Effect of radio frequency processing on physical, chemical, rheological and bread-baking properties of white and whole wheat flour

SAKA İ., Topcam H., Son E., ÖZKAYA B., ERDOĞDU F.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.147, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 147
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.lwt.2021.111563
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Radio frequency, White wheat flour, Whole wheat flour, Rheological properties, Bread quality, RED-PEPPER POWDER, HEAT-TREATMENT, PARTICLE-SIZE, PHYSICOCHEMICAL PROPERTIES, RADIOFREQUENCY TREATMENT, DIELECTRIC-PROPERTIES, STORAGE STABILITY, INSECT CONTROL, DIETARY FIBER, RICE BRAN
  • Ankara Üniversitesi Adresli: Evet

Özet

Low moisture foods with their low water activity do not favor microbial growth, but they are liable to contamination. Hence, decontamination process is required. Radio frequency (RF) processing is possible approach for this purpose with its heating efficiency. Considering the wheat flour in food processing and RF as a promising thermal approach, the objectives of this study were to process white and whole wheat flours with RF heating and determine the physicochemical changes (sedimentation value, falling number, phenolic content, antioxidant activity and farinograph and extensograph properties). In addition, bread loaves produced from the RF processed flours were also analyzed for loaf weight, volume, textural properties and color changes.