Effects of Wheat Tempering with Slightly Acidic Electrolyzed Water on the Microbiota and Flour Characteristics

Effects of Wheat Tempering with Slightly Acidic Electrolyzed Water on the Microbiota and Flour Characteristics

Slightly acidic electrolyzed water (SAEW) was prepared and used as wheat tempering water. This study explored the impacts of tempering with SAEW on microbial load and diversity and quality properties of wheat flour. As SAEW volume ratio increased, the residual level of total plate counts (TPC) and m...

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Bibliographic Details
Main Authors: Mingqian Qin, Yingwu Fu, Ning Li, Yinyin Zhao, Baowei Yang, Li Wang, Shaohui Ouyang
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
wheat tempering
grain processing
high throughput sequencing
antimicrobial efficacy
physicochemical properties
slightly acidic electrolyzed water (SAEW)
Online Access:https://www.mdpi.com/2304-8158/11/24/3990

Internet

https://www.mdpi.com/2304-8158/11/24/3990

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