Chemical and biochemical changes during microwave treatment of wheat

Abstract

The effect of microwave (MW) heating on the changes in wet gluten content, Gluten Index, Falling Number and amylographic characteristics was studied in sprouted wheat grain. Different moistures of wheat in two ranges of 10-11% and 15-17% and two end temperatures of MW heated samples (60 and 80°C) were applied to wheat samples. Falling Number and Gluten Index increased with increasing absorbed energy during MW heating, whereas gluten content decreased. Amylographic maximum increased due to a-amylase inactivation progressively with increasing absorbed energy as well. The greatest relative changes occurred when the end temperature of MW heated samples 80°C and moisture 15% were used. An improvement effect on the baking quality of sprouted wheat was found due to an increase in amylographic maximum with higher energy doses and higher end temperatures of MW heated samples. It was a consequence of Falling Number increase and Gluten Index increase with lower energy doses. The negative effect of higher energy doses was proved in a decrease in wet gluten content.

Keywords

• sprouted wheat
• microwave treatment
• falling number
• gluten