Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough
Due to its “generally recognized as safe status” (GRAS) and moderate treatment temperatures, non-thermal plasma (NTP) has lately been considered a suitable replacement for chemicals in the modification of food properties and for preserving food quality. One of the promising areas for the application...
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| Format: | Article |
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MDPI AG
2023-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/10/2056 |
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| author | Muhammad Jehanzaib Khan Vojislav Jovicic Ana Zbogar-Rasic Viktoria Zettel Antonio Delgado Bernd Hitzmann |
| author_facet | Muhammad Jehanzaib Khan Vojislav Jovicic Ana Zbogar-Rasic Viktoria Zettel Antonio Delgado Bernd Hitzmann |
| author_sort | Muhammad Jehanzaib Khan |
| collection | DOAJ |
| description | Due to its “generally recognized as safe status” (GRAS) and moderate treatment temperatures, non-thermal plasma (NTP) has lately been considered a suitable replacement for chemicals in the modification of food properties and for preserving food quality. One of the promising areas for the application of NTP is the treatment of wheat flour, leading to improved flour properties and product quality and consequently to higher customer satisfaction. In the present research, the German wheat flour type 550, equivalent to all-purpose flour, was treated using NTP in a rotational reactor to determine the influence of short treatment times (≤5 min) on the properties of flour (moisture and fat content, protein, starch, color, microbial activity, and enzymes), dough (visco-elastic properties, starch, wet and dry gluten, and water absorption), and baking products (color, freshness, baked volume, crumb structure, softness, and elasticity). Based on the properties of NTP, it was expected that even very short treatment times would have a significant effect on the flour particles, which could positively affect the quality of the final baking product. Overall, the experimental analysis showed a positive effect of NTP treatment of wheat flour, e.g., decreased water activity value (<0.7), which is known to positively affect flour stability and product shelf life; dough stability increased (>8% after 5 min. treatment); dough extensibility increased (ca. 30% after 3 min treatment); etc. Regarding the baking product, further positive effects were detected, e.g., enhanced product volume (>9%), improved crumb whiteness/decreased crumb yellowness, softening of breadcrumb without a change in elasticity, and limited microorganism and enzymatic activity. Furthermore, no negative effects on the product quality were observed, even though further food quality tests are required. The presented experimental research confirms the overall positive influence of NTP treatment, even for very low treatment times, on wheat flour and its products. The presented findings are significant for the potential implementation of this technique on an industrial level. |
| first_indexed | 2024-03-11T03:43:31Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T03:43:31Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-50414788c36d4259b88188d77817dac32023-11-18T01:22:20ZengMDPI AGFoods2304-81582023-05-011210205610.3390/foods12102056Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective DoughMuhammad Jehanzaib Khan0Vojislav Jovicic1Ana Zbogar-Rasic2Viktoria Zettel3Antonio Delgado4Bernd Hitzmann5Institute of Fluid Mechanics (LSTM), Friedrich-Alexander-University Erlangen-Nuremberg (FAU), 91058 Erlangen, GermanyInstitute of Fluid Mechanics (LSTM), Friedrich-Alexander-University Erlangen-Nuremberg (FAU), 91058 Erlangen, GermanyInstitute of Fluid Mechanics (LSTM), Friedrich-Alexander-University Erlangen-Nuremberg (FAU), 91058 Erlangen, GermanyDepartment of Process Analytics and Cereal Science, University of Hohenheim, 70599 Stuttgart, GermanyInstitute of Fluid Mechanics (LSTM), Friedrich-Alexander-University Erlangen-Nuremberg (FAU), 91058 Erlangen, GermanyDepartment of Process Analytics and Cereal Science, University of Hohenheim, 70599 Stuttgart, GermanyDue to its “generally recognized as safe status” (GRAS) and moderate treatment temperatures, non-thermal plasma (NTP) has lately been considered a suitable replacement for chemicals in the modification of food properties and for preserving food quality. One of the promising areas for the application of NTP is the treatment of wheat flour, leading to improved flour properties and product quality and consequently to higher customer satisfaction. In the present research, the German wheat flour type 550, equivalent to all-purpose flour, was treated using NTP in a rotational reactor to determine the influence of short treatment times (≤5 min) on the properties of flour (moisture and fat content, protein, starch, color, microbial activity, and enzymes), dough (visco-elastic properties, starch, wet and dry gluten, and water absorption), and baking products (color, freshness, baked volume, crumb structure, softness, and elasticity). Based on the properties of NTP, it was expected that even very short treatment times would have a significant effect on the flour particles, which could positively affect the quality of the final baking product. Overall, the experimental analysis showed a positive effect of NTP treatment of wheat flour, e.g., decreased water activity value (<0.7), which is known to positively affect flour stability and product shelf life; dough stability increased (>8% after 5 min. treatment); dough extensibility increased (ca. 30% after 3 min treatment); etc. Regarding the baking product, further positive effects were detected, e.g., enhanced product volume (>9%), improved crumb whiteness/decreased crumb yellowness, softening of breadcrumb without a change in elasticity, and limited microorganism and enzymatic activity. Furthermore, no negative effects on the product quality were observed, even though further food quality tests are required. The presented experimental research confirms the overall positive influence of NTP treatment, even for very low treatment times, on wheat flour and its products. The presented findings are significant for the potential implementation of this technique on an industrial level.https://www.mdpi.com/2304-8158/12/10/2056wheat flourcold plasmadough rheologymicrostructureprotein and starch propertieshydration |
| spellingShingle | Muhammad Jehanzaib Khan Vojislav Jovicic Ana Zbogar-Rasic Viktoria Zettel Antonio Delgado Bernd Hitzmann Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough Foods wheat flour cold plasma dough rheology microstructure protein and starch properties hydration |
| title | Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough |
| title_full | Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough |
| title_fullStr | Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough |
| title_full_unstemmed | Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough |
| title_short | Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough |
| title_sort | influence of non thermal plasma treatment on structural network attributes of wheat flour and respective dough |
| topic | wheat flour cold plasma dough rheology microstructure protein and starch properties hydration |
| url | https://www.mdpi.com/2304-8158/12/10/2056 |
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