The effect of infrared radiation on gluten aggregation and pasting properties of wheat flours with different protein content

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dc.authorid0000-0002-6834-4833en_US
dc.authorid0000-0001-9885-5063en_US
dc.authorid0000-0002-5524-7831en_US
dc.authorscopusid57225350939en_US
dc.authorscopusid56253984800en_US
dc.authorscopusid26021980200en_US
dc.authorwosidGZL-6673-2022en_US
dc.authorwosidAAG-4333-2019en_US
dc.authorwosidFGT-9838-2022en_US
dc.contributor.authorKorkmaz, Fatma
dc.contributor.authorTunçel, Necati Barış
dc.contributor.authorKocabıyık, Habib
dc.date.accessioned2025-01-02T11:54:37Z
dc.date.available2025-01-02T11:54:37Z
dc.date.issued2021en_US
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Tarım Makinalari ve Teknolojileri Mühendisliği Bölümü
dc.description.abstractThe aim of this study was to investigate the potential of a designed infrared (IR) assisted ribbon mixer system for thermal modification of wheat flours that had different protein content and intended use (bread, cake, and biscuit wheat flours). Additionally, the effect of IR treatment, which was conducted using five different IR power levels for either short or medium wave IR emitters, on gluten content and quality, gluten aggregation and rheological properties of flours were determined. IR treatment resulted in minor crude protein loss (1–2%) in flours. Moreover, the effect of IR treatment on wet gluten and gluten index values was insignificant for bread and cake wheat flours, while it was significant for biscuit wheat flour. Torque maximum values were not significantly affected from IR treatment regardless of the flour type while the treatment caused a significant decrease in peak maximum time values up to 33%. Besides, the effect of IR treatment on maximum viscosity and breakdown viscosity values was insignificant for all flour types (p > 0.05). It was concluded that IR treatment may cause minor changes in gluten functionality and pasting properties of the flours depending on the type of flour and process conditions.en_US
dc.identifier.citationKorkmaz, F., Barış Tuncel, N., & Kocabıyık, H. (2021). The effect of infrared radiation on gluten aggregation and pasting properties of wheat flours with different protein content. Journal of Cereal Science, 102, 103365. https://doi.org/10.1016/j.jcs.2021.103365en_US
dc.identifier.doi10.1016/j.jcs.2021.103365
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.scopus2-s2.0-85118841922
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2021.103365
dc.identifier.urihttps://hdl.handle.net/20.500.12428/6810
dc.identifier.volume102en_US
dc.identifier.wosWOS:000719916000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKorkmaz, Fatma
dc.institutionauthorTunçel, Necati Barış
dc.institutionauthorKocabıyık, Habib
dc.language.isoen
dc.publisherAcademic Pressen_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.relation.tubitakinfo:eu-repo/grantAgreement/TUBITAK/SOBAG/118O366
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGlutoPeaken_US
dc.subjectInfrareden_US
dc.subjectMicro visco-amylo-graphen_US
dc.subjectWheat flouren_US
dc.titleThe effect of infrared radiation on gluten aggregation and pasting properties of wheat flours with different protein content
dc.typeArticle

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