首页|The contribution of superheated steam treatment of wheat flour to the cake quality
The contribution of superheated steam treatment of wheat flour to the cake quality
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NSTL
Elsevier
The effect of superheated steam treatment on the physicochemical properties of wheat flour and quality characteristics of cake were investigated. Superheated steam treatment significantly increased the swelling power, viscosities and gelatinization temperature, but reduced the gelatinization enthalpy (p < 0.05), compared with native wheat flour. However, the dough made from the treated flour was harder to form. Moreover, superheated steam treatment significantly increased the value of falling number. Cake quality was affected by the changes in the physicochemical properties of wheat flour. Results showed that superheated steam treatment significantly decreased the hardness of cake from 1465 g (native flour) to 377 g (150 degrees C, 1 min), and increased the specific volume of cake from 3.12 mL/g (native flour) to 3.9 mL/g (150 degrees C, 1 min). The present study suggests that superheated steam treatment has great potential as a flour modification technology for cake quality improvement.
NSTL
Elsevier
