Use of dry-moist heat effects to improve the functionality,immunogenicity of whole wheat flour and its application in bread making |
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| Institution: | 1. School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China;2. Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa;3. Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria;1. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt |
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| Abstract: | Whole wheat flour samples having protein content of 8.9% and 10.6% were subjected to dry and moist heat conditions to improve the functionality. Dry heat treated flours (DHTF) had higher values of falling number and SDS sedimentation values when compared to moist heat treated flour (MHTF). MHTF showed decrease in water absorption from 75.4 to 56.7%, increase in dough development time from 3.3 to 11.9 min, increase in peak viscosity and cold paste viscosity from 467 to 778 BU and 678 to 1017 BU respectively when compared to untreated flour. MHTF lost its elasticity, SDS-page gel electrophoresis indicated the change especially in the region of gliadin and ELISA indicated 41% reduction in immunogenicity against gliadin. The specific volume of breads prepared from MHTF was significantly lower whereas the crumb firmness value was higher than breads from untreated flours. Breads from treated flours also showed reduction in immunogenicity against gliadin. |
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| Keywords: | Dry-moist heat Bread Rheological characteristics Immunochemical |
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