What is it about?
Cold plasma is an emerging technology for food products. We showed that different cereal flours and dough systems respond differently to cold plasma treatment. Certain dough properties were changed as a consequence of starch damage, which was especially apparent in soft wheat.
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Why is it important?
Much of the previous work on cold plasma for food applications has focused on the effect on microorganisms, but less is know about effects of food quality. Our work highlights that the flour properties affect the response to cold plasma treatment. For instance, hard wheat quality is less impaired by the resulting starch damage than soft wheat.
Perspectives
The type of gas used for this treatment may affect the outcome on flour. We used carbon dioxide and argon, and it would be interesting to investigate others too.
Catrin Tyl
University of Minnesota Twin Cities
Read the Original
This page is a summary of: Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.), Journal of Food Quality, March 2019, Hindawi Publishing Corporation,
DOI: 10.1155/2019/1085172.
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