The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour

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dc.authoridKorkmaz, Fatma/0000-0002-6834-4833
dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.contributor.authorKorkmaz, Fatma
dc.contributor.authorTuncel, Necati Baris
dc.date.accessioned2025-01-27T20:59:45Z
dc.date.available2025-01-27T20:59:45Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis research aims to evaluate the utilization of infrared (IR) radiation for hydrothermal modification of the wheat flours and to investigate the effects of hydrothermal IR treatment on gluten quality, total, damaged, and resistant starch contents, falling number, solvent retention capacities, and pasting properties of the flours. Three different types of wheat flour (bread, cake, and biscuit wheat flours) were used in the study. After the initial moisture content of the wheat flours was arranged to 25%, the moistened samples were processed with either short-wave or medium-wave emitters at five different IR powers. Extraction of gluten from hydrothermally IR-treated wheat flours was not possible due to the denaturation of the protein. Besides, for all types of wheat flour, a significant decrease in sedimentation value was observed in hydrothermally IR-treated flours compared to untreated samples (p < 0.05). Moreover, for all types of wheat flour, hydrothermally IR-treated samples had a higher beginning of gelatinization temperature, maximum viscosity, end of cooling period viscosity, and setback viscosity (p > 0.05). To conclude, it was found that hydrothermal IR treatment has the potential to be used for altering the starch and protein structure of wheat flours.
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK) [118O366]
dc.description.sponsorshipThis research was funded by the Turkish Scientific and Technological Research Council (TUBITAK) (Project No: 118O366).
dc.identifier.doi10.1007/s11947-022-02852-x
dc.identifier.endpage1820
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue8
dc.identifier.scopus2-s2.0-85131835172
dc.identifier.scopusqualityQ1
dc.identifier.startpage1810
dc.identifier.urihttps://doi.org/10.1007/s11947-022-02852-x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26815
dc.identifier.volume15
dc.identifier.wosWOS:000810376000001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectWheat flour
dc.subjectHydrothermal treatment
dc.subjectInfrared
dc.subjectSolvent retention capacity
dc.subjectMicro Visco-Amylo-Graph
dc.titleThe Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour
dc.typeArticle

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