Revolutionizing Wheat Flour Processing with Cold Plasma Treatment
Introduction
Wheat is a staple in diets worldwide, particularly in Asia, where it’s used to make bread, noodles, pastries, and more. The quality of these products heavily depends on the properties of wheat flour. Traditionally, flour quality is improved using chemical agents and enzymes, which can have drawbacks like toxicity and high costs. There’s a growing need for safer, more sustainable methods. Enter Atmospheric Cold Plasma (ACP) technology.
What is Cold Plasma?
Plasma is often called the fourth state of matter, consisting of charged particles like ions and electrons. Cold plasma, specifically, is created at room temperature and is known for its ability to generate reactive species, such as oxygen and ozone, without needing high heat.
How Does ACP Work?
In this study, we used a type of ACP called dielectric barrier discharge (DBD) plasma. Wheat grains and flour were treated with plasma at 80 kV for different durations (5 to 30 minutes). The treatment was shown to enhance the flour’s properties, making it better suited for baking and other uses.
Benefits of ACP-Treated Wheat Flour
- Improved Hydration Properties: ACP treatment increased the flour’s ability to absorb water and oil, essential for making better dough and batter.
- Enhanced Viscosity: Treated flour showed higher pasting and final viscosities, meaning it can create thicker and more stable mixtures.
- Starch Modification: Plasma treatment slightly breaks down starch, leading to lower gelatinization temperatures and better cooking properties.
Practical Applications
Industries can use plasma-treated flour to create superior bread, biscuits, noodles, and other products. This innovative method aligns with the growing demand for clean, sustainable food processing technologies in Asia and beyond.
Conclusion
ACP technology offers a promising alternative to traditional chemical treatments in flour processing. It enhances functional properties, ensuring better quality and safety for various wheat-based products. As the demand for cleaner and more sustainable food processing methods grows, ACP-treated flour stands out as a revolutionary solution.
Sonal Chaple a,b , Chaitanya Sarangapani b , John Jones c , Edwin Carey c , Lucie
Causeret d , Annaik Genson d , Brendan Duffy d , Paula Bourke a,b,e,
