The effect of microwave-assisted hydrothermal treatment on physicochemical and functional properties of wheat, barley, and rye flours

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dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.contributor.authorTok, Ozlem
dc.contributor.authorTuncel, Necati Baris
dc.date.accessioned2025-01-27T20:34:57Z
dc.date.available2025-01-27T20:34:57Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe aim of this study was to investigate the effect of microwave-assisted hydrothermal process on color, solvent holding capacity, damaged starch content, resistant starch content, gelation and textural properties of wheat, barley, and rye flours. The hydrothermal treatment was conducted by adjusting the moisture content of the flours to 20, 25, 30, 35% following drying of the hydrated flours using a modified microwave oven until the moisture content fell below 8%. As a result, a general increase was observed in solvent (water, lactic acid, sucrose, and sodium carbonate) holding capacity, damaged starch content, b* value, chroma (saturation), redness, Delta E value, and gelatinization temperature of the flours regardless of the cereal type. The variations were more pronounced at higher initial moisture contents. On the contrary, the resistant starch content, L* value, whiteness, and breakdown viscosity decreased as a result of the treatment. The hydrothermal treatment resulted in an increase in maximum viscosity, setback viscosity, and gel hardness for wheat flour, whereas it led to a decrease in these parameters for treated barley and rye flours. Moreover, the impact of the treatment varied depending on the initial moisture content, with a more significant effect observed at moisture contents exceeding 25%.
dc.identifier.doi10.1016/j.jcs.2024.103925
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.scopus2-s2.0-85191451723
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2024.103925
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23527
dc.identifier.volume117
dc.identifier.wosWOS:001237574500001
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.subjectMicrowave
dc.subjectHydrothermal
dc.subjectPasting properties
dc.subjectFlour
dc.titleThe effect of microwave-assisted hydrothermal treatment on physicochemical and functional properties of wheat, barley, and rye flours
dc.typeArticle

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