Chemical and biochemical changes during microwave treatment of wheat
The effect of microwave (MW) heating on the changes in wet gluten content, Gluten Index, Falling Number and amylographic characteristics was studied in sprouted wheat grain. Different moistures of wheat in two ranges of 10-11% and 15-17% and two end temperatures of MW heated samples (60 and 80°C) we...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2002-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200202-0006_chemical-and-biochemical-changes-during-microwave-treatment-of-wheat.php |
| _version_ | 1797899917964869632 |
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| author | J. Kaasová B. Hubáčková P. Kadlec J. Příhoda Z. Bubník |
| author_facet | J. Kaasová B. Hubáčková P. Kadlec J. Příhoda Z. Bubník |
| author_sort | J. Kaasová |
| collection | DOAJ |
| description | The effect of microwave (MW) heating on the changes in wet gluten content, Gluten Index, Falling Number and amylographic characteristics was studied in sprouted wheat grain. Different moistures of wheat in two ranges of 10-11% and 15-17% and two end temperatures of MW heated samples (60 and 80°C) were applied to wheat samples. Falling Number and Gluten Index increased with increasing absorbed energy during MW heating, whereas gluten content decreased. Amylographic maximum increased due to a-amylase inactivation progressively with increasing absorbed energy as well. The greatest relative changes occurred when the end temperature of MW heated samples 80°C and moisture 15% were used. An improvement effect on the baking quality of sprouted wheat was found due to an increase in amylographic maximum with higher energy doses and higher end temperatures of MW heated samples. It was a consequence of Falling Number increase and Gluten Index increase with lower energy doses. The negative effect of higher energy doses was proved in a decrease in wet gluten content. |
| first_indexed | 2024-04-10T08:37:36Z |
| format | Article |
| id | doaj.art-ef3478cc6ed645909f1dc18eb69021ee |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:37:36Z |
| publishDate | 2002-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-ef3478cc6ed645909f1dc18eb69021ee2023-02-23T03:26:36ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172002-04-01202747810.17221/3513-CJFScjf-200202-0006Chemical and biochemical changes during microwave treatment of wheatJ. Kaasová0B. Hubáčková1P. Kadlec2J. Příhoda3Z. Bubník4Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech RepublicDepartment of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech RepublicDepartment of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech RepublicDepartment of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech RepublicDepartment of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech RepublicThe effect of microwave (MW) heating on the changes in wet gluten content, Gluten Index, Falling Number and amylographic characteristics was studied in sprouted wheat grain. Different moistures of wheat in two ranges of 10-11% and 15-17% and two end temperatures of MW heated samples (60 and 80°C) were applied to wheat samples. Falling Number and Gluten Index increased with increasing absorbed energy during MW heating, whereas gluten content decreased. Amylographic maximum increased due to a-amylase inactivation progressively with increasing absorbed energy as well. The greatest relative changes occurred when the end temperature of MW heated samples 80°C and moisture 15% were used. An improvement effect on the baking quality of sprouted wheat was found due to an increase in amylographic maximum with higher energy doses and higher end temperatures of MW heated samples. It was a consequence of Falling Number increase and Gluten Index increase with lower energy doses. The negative effect of higher energy doses was proved in a decrease in wet gluten content.https://cjfs.agriculturejournals.cz/artkey/cjf-200202-0006_chemical-and-biochemical-changes-during-microwave-treatment-of-wheat.phpsprouted wheatmicrowave treatmentfalling numbergluten |
| spellingShingle | J. Kaasová B. Hubáčková P. Kadlec J. Příhoda Z. Bubník Chemical and biochemical changes during microwave treatment of wheat Czech Journal of Food Sciences sprouted wheat microwave treatment falling number gluten |
| title | Chemical and biochemical changes during microwave treatment of wheat |
| title_full | Chemical and biochemical changes during microwave treatment of wheat |
| title_fullStr | Chemical and biochemical changes during microwave treatment of wheat |
| title_full_unstemmed | Chemical and biochemical changes during microwave treatment of wheat |
| title_short | Chemical and biochemical changes during microwave treatment of wheat |
| title_sort | chemical and biochemical changes during microwave treatment of wheat |
| topic | sprouted wheat microwave treatment falling number gluten |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200202-0006_chemical-and-biochemical-changes-during-microwave-treatment-of-wheat.php |
| work_keys_str_mv | AT jkaasova chemicalandbiochemicalchangesduringmicrowavetreatmentofwheat AT bhubackova chemicalandbiochemicalchangesduringmicrowavetreatmentofwheat AT pkadlec chemicalandbiochemicalchangesduringmicrowavetreatmentofwheat AT jprihoda chemicalandbiochemicalchangesduringmicrowavetreatmentofwheat AT zbubnik chemicalandbiochemicalchangesduringmicrowavetreatmentofwheat |