Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough

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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Bibliographic Details
Main Authors: Muhammad Jehanzaib Khan, Vojislav Jovicic, Ana Zbogar-Rasic, Viktoria Zettel, Antonio Delgado, Bernd Hitzmann
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
wheat flour
cold plasma
dough rheology
microstructure
protein and starch properties
hydration
Online Access:https://www.mdpi.com/2304-8158/12/10/2056

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