The effect of infrared-assisted thermal and hydrothermal treatments on low-quality wheat flour obtained from tail-end passages and cracker quality

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dc.contributor.authorAlbayrak, Baris Burak
dc.contributor.authorTuncel, Necati Baris
dc.date.accessioned2025-01-27T20:51:54Z
dc.date.available2025-01-27T20:51:54Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractLow-quality wheat flour (LQF) is a by-product with high nutritional value but poor shelf life and technological properties. In this study, infrared (IR)-assisted thermal and hydrothermal treatments were applied to stabilize LQF and improve its functional properties. For the hydrothermal treatments, LQF was adjusted to 15%, 20%, 25%, and 30% moisture content. Samples were processed at 800 W IR emitter power until moisture content dropped below 8%. While the treatments had little effect on the core composition of the flour, they led to an increase in its maximum, final, and setback viscosities. Thermal treatment increased water absorption and solvent retention capacity, shortened dough development time (DDT), and did not affect extensibility. Hydrothermal treatments, however, led to an increase in extension resistance and DDT. The 15% initial moisture content improved dough stability and extensibility, but these characteristics declined at higher moisture levels. In crackers produced from the treated flours, increasing initial moisture levels improved the spread ratio, though moisture levels of 25-30% reduced hardness and created a brittle texture. These findings revealed that varying initial moisture levels allowed for selective modifications in the stabilization of LQF, with acceptable changes in color and composition.
dc.description.sponsorshipThe Scientific and Technological Research Council of Turkiye (TUBITAK) [223O432]
dc.description.sponsorshipThanks to The Scientific and Technological Research Council of Turkiye (TUBITAK) for funding this project (Project No: 223O432) , to Eksun G & imath;da Tar & imath;m San. Tic. A.S. (Tekirdag , Turkiye) for providing the flours, and to Fatih AKYUEZ for technical assistance.
dc.identifier.doi10.1016/j.jcs.2024.104065
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.scopus2-s2.0-85210725568
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2024.104065
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25572
dc.identifier.volume121
dc.identifier.wosWOS:001372982500001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press Ltd- Elsevier Science Ltd
dc.relation.ispartofJournal of Cereal Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectInfrared
dc.subjectLow quality wheat flour
dc.subjectHydrothermal
dc.subjectCracker
dc.titleThe effect of infrared-assisted thermal and hydrothermal treatments on low-quality wheat flour obtained from tail-end passages and cracker quality
dc.typeArticle

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