Radio‐frequency treatment of medium‐gluten wheat: effects of tempering moisture and treatment time on wheat quality

Abstract

AbstractBACKGROUNDWheat and wheat flour are important raw materials of staple foods. Medium‐gluten wheat is now the dominant wheat in China. In order to expand the application of medium‐gluten wheat, radio‐frequency (RF) technology was used to improve its quality. Effects of tempering moisture content (TMC) of wheat and RF treatment time on wheat quality were investigated.RESULTSNo evident change in protein content after RF treatment, but a reduction in wet gluten content of the sample with 10–18% TMC and RF treatment for 5 min, was observed. By contrast, protein content increased to 31.0% after RF treatment for 9 min in 14% TMC wheat, achieving the requirement of high‐gluten wheat (≥30.0%). Thermodynamic and pasting properties indicated that RF treatment (14% TMC, 5 min) can alter the double‐helical structure and pasting viscosities of flour. In addition, the results of textural analysis and sensory evaluation for Chinese steamed bread showed that RF treatment for 5 min with different TMC (10–18%) wheat could deteriorate wheat quality, while the wheat (14% TMC) treated with RF for 9 min had the best quality.CONCLUSIONRF treatment for 9 min can improve wheat quality when the TMC was 14%. The results are beneficial to the application of RF technology in wheat processing and improvement of wheat flour quality. © 2023 Society of Chemical Industry.