FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 53-57.doi: 10.7506/spkx1002-6630-201311013

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Effect of Electron Beam Irradiation on Nutritive Quality and Dough Rheological Properties of Wheat Flour

CHEN Yun-tang,LI Xiang,FAN Jia-lin*,GUO Dong-quan,SHANG Fei-fei,LÜ Xiao-hua,ZHANG Jian-wei,YANG Bao-an   

  1. Key Laboratory of Nuclear Agriculture of Henan Province, Isotope Institute Co. Ltd., Henan Academy of Sciences, Zhengzhou 450015, China
  • Received:2012-02-17 Revised:2013-04-22 Online:2013-06-15 Published:2013-06-03
  • Contact: FAN Jia-lin E-mail:twsywklxh@yahoo.com.cn

Abstract:

Wheat grains were irradiated by electron beam at doses of 0, 0.83, 1.56, 2.30 kGy and 4.93 kGy and the nutritive
quality and dough rheological properties were inestigated afterwards. The protein content and amino acid composition
of wheat kernels before and after irradiation were quite similar. Wet gluten content and flour yield were not significantly
changed by electron beam irradiation (P > 0.05) while sedimentation value and falling number significantly decreased as
the electron beam irradiation dose increased (P < 0.05). Irradiation treatment showed no significant effect on the water
absorption and extensibility of dough after 135 min of proofing whereas increased irradiation dose led to an increase
in degree of softening (P < 0.05). Compared to non-irradiated wheat, the development time and stability of dough were
significantly decreased at 2.30 kGy and 4.93 kGy (P < 0.05), while maximum resistance to extension after 135 min of proofing
and resistance to constant deformation after 50-mm stretching were significantly enhanced at 0.83 kGy and 1.56 kGy (P < 0.05).
Dough extension area after 135 min of proofing significantly increased at 0.83 kGy (P < 0.05). These results showed that electron
beam irradiation at 0.83 kGy and 1.56 kGy could enhance dough strength and improve the processing quality of wheat flour.

Key words: electron beam irradiation, wheat, nutritive quality, farinograph property, extensograph property

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