Effects of non‐thermal plasma treating wheat kernel on the physicochemical properties of wheat flour and the quality of fresh wet noodles

• Published in: International journal of food science & technology 2022-03, Vol.57 (3), p.1544-1553
• Main Authors: Li, Xuejie, Wen, Yaqing, Zhang, Jian, Ma, Dongyun, Zhang, Jie, An, Yanxia, Song, Xiaoyan, Ren, Xiujuan, Zhang, Weifeng
• Format: Article
• Language: English
• Subjects: farinograph property; Flour; fresh wet noodles; Gluten; microbial decontamination; microstructure; non‐thermal plasma treatment; Noodles; Physicochemical properties; Polyphenol oxidase; polyphenol oxidase activity; Protein structure; Secondary structure; Starch; Thermal plasmas; Wheat; Yeasts
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.15514

The effects of non‐thermal plasma (NTP) on the physicochemical properties of wheat flour and the quality of fresh wet noodles (FWN) were investigated. The results showed that NTP effectively decreased the total plate count (TPC), yeast and mould count (YMC) and Bacillus spp. in wheat flour. Wet gluten contents and the stability time reached the maximum when treated for 20 s. The viscosity of starch increased significantly after treatment due to the increased of damaged starch. The contents of secondary structure were altered to some extent, which was because that the ordered network structure of gluten protein broken. Furthermore, compared with the control, texture properties of FWN were enhanced significantly at 20 s, and the darkening rate of FWN was greatly inhibited due to the low polyphenol oxidase (PPO) activity. Consequently, the most suitable treatment was 500 W for 20 s, providing a basis for the application of NTP in flour products. The effect of Non‐thermal plasma (NTP) on the physicochemical properties of wheat flour and the quality of fresh wet noodles (FWN) were investigated. The results showed that NTP effectively decreased the total plate count (TPC), yeast and mold count (YMC) and Bacillus spp. in wheat flour. Wet gluten contents and the stability time reached the maximum when treated for 20 s. The viscosity of starch increased significantly after treatment due to the increased of damaged starch. The contents of secondary structure were altered to some extent, which was because that the ordered network structure of gluten protein broken. Furthermore, compared with the control, texture properties of FWN were enhanced significantly at 20 s, and the darkening rate of FWN was greatly inhibited due to the low polyphenol oxidase (PPO) activity. Consequently, the most suitable treatment was 500 W for 20 s, providing a basis for the application of NTP in flour products.