The Effect of High-Pressure Pre-Soaking on the Water Absorption, Gelatinization Properties, and Microstructural Properties of Wheat Grains
High-pressure processing (HPP) is a novel technology that is used in many food processing operations to increase both the efficiency and a reduction in the energy and time required to modify and improve the physical and chemical properties of traditional food products. The objective of this study wa...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | AgriEngineering |
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| Online Access: | https://www.mdpi.com/2624-7402/4/4/71 |
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| author | Ivan Shorstkii Maxim Sosnin Emad Hussein Ali Mounassar Ute Bindrich Volker Heinz Kemal Aganovic |
| author_facet | Ivan Shorstkii Maxim Sosnin Emad Hussein Ali Mounassar Ute Bindrich Volker Heinz Kemal Aganovic |
| author_sort | Ivan Shorstkii |
| collection | DOAJ |
| description | High-pressure processing (HPP) is a novel technology that is used in many food processing operations to increase both the efficiency and a reduction in the energy and time required to modify and improve the physical and chemical properties of traditional food products. The objective of this study was to investigate the impacts of applying three treatments of a high hydrostatic pressure (HHP) and a control, i.e., 0, 100, 300 and 600 MPa, on the water absorption, gelatinization properties, and microstructural changes of wheat grains. The results indicated that the HHP treatments with a pressure of 300 and 600 MPa resulted in an increase of 16.7–24.8% in the mass of the grains; however, the pressure of 600 MPa did not result in a mass increase through water uptake. Further, the transition enthalpy increased with the HHP pressure, with 600 MPa defined as the threshold value for pressure. The results from this study demonstrated that a HHP treatment may enhance the soaking process of wheat grains and, thus, positively affect their gelatinization properties. These preliminary results may be used to improve the processing efficiency and quality of wheat-based products. |
| first_indexed | 2024-03-09T17:26:10Z |
| format | Article |
| id | doaj.art-9ef2d3d2fc814143881914b630e0f2f0 |
| institution | Directory Open Access Journal |
| issn | 2624-7402 |
| language | English |
| last_indexed | 2024-03-09T17:26:10Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | AgriEngineering |
| spelling | doaj.art-9ef2d3d2fc814143881914b630e0f2f02023-11-24T12:43:03ZengMDPI AGAgriEngineering2624-74022022-11-01441153116310.3390/agriengineering4040071The Effect of High-Pressure Pre-Soaking on the Water Absorption, Gelatinization Properties, and Microstructural Properties of Wheat GrainsIvan Shorstkii0Maxim Sosnin1Emad Hussein Ali Mounassar2Ute Bindrich3Volker Heinz4Kemal Aganovic5Advanced Technologies and New Materials Laboratory, Kuban State Technological University, Moskovskaya 2, 350072 Krasnodar, RussiaAdvanced Technologies and New Materials Laboratory, Kuban State Technological University, Moskovskaya 2, 350072 Krasnodar, RussiaAdvanced Technologies and New Materials Laboratory, Kuban State Technological University, Moskovskaya 2, 350072 Krasnodar, RussiaGerman Institute of Food Technologies DIL e.V., Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, GermanyGerman Institute of Food Technologies DIL e.V., Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, GermanyGerman Institute of Food Technologies DIL e.V., Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, GermanyHigh-pressure processing (HPP) is a novel technology that is used in many food processing operations to increase both the efficiency and a reduction in the energy and time required to modify and improve the physical and chemical properties of traditional food products. The objective of this study was to investigate the impacts of applying three treatments of a high hydrostatic pressure (HHP) and a control, i.e., 0, 100, 300 and 600 MPa, on the water absorption, gelatinization properties, and microstructural changes of wheat grains. The results indicated that the HHP treatments with a pressure of 300 and 600 MPa resulted in an increase of 16.7–24.8% in the mass of the grains; however, the pressure of 600 MPa did not result in a mass increase through water uptake. Further, the transition enthalpy increased with the HHP pressure, with 600 MPa defined as the threshold value for pressure. The results from this study demonstrated that a HHP treatment may enhance the soaking process of wheat grains and, thus, positively affect their gelatinization properties. These preliminary results may be used to improve the processing efficiency and quality of wheat-based products.https://www.mdpi.com/2624-7402/4/4/71high hydrostatic pressuresoakingstructurestarchwheat grainsgelatinization |
| spellingShingle | Ivan Shorstkii Maxim Sosnin Emad Hussein Ali Mounassar Ute Bindrich Volker Heinz Kemal Aganovic The Effect of High-Pressure Pre-Soaking on the Water Absorption, Gelatinization Properties, and Microstructural Properties of Wheat Grains AgriEngineering high hydrostatic pressure soaking structure starch wheat grains gelatinization |
| title | The Effect of High-Pressure Pre-Soaking on the Water Absorption, Gelatinization Properties, and Microstructural Properties of Wheat Grains |
| title_full | The Effect of High-Pressure Pre-Soaking on the Water Absorption, Gelatinization Properties, and Microstructural Properties of Wheat Grains |
| title_fullStr | The Effect of High-Pressure Pre-Soaking on the Water Absorption, Gelatinization Properties, and Microstructural Properties of Wheat Grains |
| title_full_unstemmed | The Effect of High-Pressure Pre-Soaking on the Water Absorption, Gelatinization Properties, and Microstructural Properties of Wheat Grains |
| title_short | The Effect of High-Pressure Pre-Soaking on the Water Absorption, Gelatinization Properties, and Microstructural Properties of Wheat Grains |
| title_sort | effect of high pressure pre soaking on the water absorption gelatinization properties and microstructural properties of wheat grains |
| topic | high hydrostatic pressure soaking structure starch wheat grains gelatinization |
| url | https://www.mdpi.com/2624-7402/4/4/71 |
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