Full
Outline
To investigated the effects of low-temperature plasma treatment on the quality characteristics of Triticum aestivum L. flour.
In this study, wheat flour was treated with atmospheric pressure low-temperature plasma at different times and power levels. The variation patterns of its quality indicators were systematically analyzed.
When the treatment power was below 200 W, the starch damage content and protein content were minimally affected, whereas the total free amino acids were highly sensitive to the low-temperature plasma treatment, decreasing by 90.1% under the conditions of 200 W for 20 minutes.Simultaneously, the fatty acid content dropped by 28.6%, and the gluten index decreased by 16.4%. However, under the conditions of 120 W for 10 minutes, the gluten index increased to 97.4%, indicating that moderate plasma treatment could improve the gluten network structure. In addition, the setback values of all treatment groups increased significantly (P<0.05, increase of 17.7%-49.7%), and the amylase activity decreased significantly (P<0.05).
The influence of low-temperature plasma treatment on the quality of wheat flour is indicator-specific.This study provides a basis for regulating the adaptability of wheat flour processing and the precise application of this technology.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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