Superheated steam treatment improved flour qualities of wheat in suitable conditions
2017
Hu, Yueming | Wang, Lijuan | Zhu, Hong | Li, Zaigui
Wheat grains were treated with superheated steam (SS) at different temperatures (110–200° C) and times (1–3 min). Qualities, structure, and thermal properties of flours milled from SS‐treated grains and characteristics of the made noodles were investigated. The study revealed that SS treatment altered moisture content, particle size, amylase activity, starch damage content, and color of the flours. Additionally, viscosities and dough strength significantly increased with a SS processing on grain before milling at 110–170° C for 1 − 3 min. Parameter of 170° C and 3 min showed to be the optimum processing condition, and noodles made from wheat modified at this parameter exhibited higher firmness, springiness, and chewiness, while lower cooking loss. SS treatment induced physical properties changes of wheat kernels, protein aggregation, starch gelatinization, interactions among wheat components and a decrease in starch damage content and amylase activity accounted for various flour qualities and made noodle properties modifications. PRACTICAL APPLICATIONS: Short time (3 min) of SS processing (170° C) can be used in wheat flourmills to treat wheat grains before milling. Then, flours can be produced with lower moisture and starch damage content, brighter color, enhanced viscosities, and dough strength, which are desirable in flour products. Additionally, noodles made of SS‐modified flours showed preferable cooking and textural properties and could be popular with people.
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