Food and Fermentation Industries >

2020 , Vol. 46 >Issue 14: 91 - 97

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022372

Effect of microwave-treated wheat flour on starch and protein properties

  • LIU Haibo ,
  • LIAO Chao ,
  • ZHENG Wanqin ,
  • LIU Xiong
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  • (College of Food Science, Southwest University, Chongqing 400715, China)

Received date: 2019-09-25

  Online published: 2020-08-17

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Abstract

Microwave technology was used to dry, inactivate enzymes and sterilize wheat flour. The effect of microwave treatment on starch and protein properties in wheat flour was studied. The results showed that the water absorption rate, flour quality index and weakening degree of the flour were reduced by microwave treatment. The storage energy and consumption energy of the dough were increased after the microwave treatment at 300 W for 1 minute. At this time, the dough had the highest viscoelasticity. Under other microwave conditions ,the viscoelasticity of the dough was reduced to varying degrees. Microwaves caused the following results: 1) it could reduce the content of sulfhydryl, free sulfhydryl, and disulfide bonds in gluten protein; 2) it could decrease the content of α-helix in the secondary structure and the UV absorption intensity, while the total content of β-sheet, β-turn and irregular curls were relatively increased. Moreover, scanning electron microscopy revealed that the tightly ordered network structure of gluten protein became loose and porous. Therefore, moderate microwave action could improve the quality and processing performance of flour, but it could also destroy the network structure of gluten protein and affect the properties of flour dough. The experimental results provide a reference for the application of microwave technology in wheat flour and pasta products.

Key words： microwave drying; wheat flour; gluten protein; the nature of the structure

Cite this article

LIU Haibo , LIAO Chao , ZHENG Wanqin , LIU Xiong . Effect of microwave-treated wheat flour on starch and protein properties[J]. Food and Fermentation Industries, 2020 , 46(14) : 91 -97 . DOI: 10.13995/j.cnki.11-1802/ts.022372

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