Effects of wheat tempering with slightly acidic electrolyzed water on the microbial, biological, and chemical characteristics of different flour streams. (January 2020)

• Record Type: Journal Article
• Authors: Chen, Yun-Xia; Guo, Xiao-Na; Xing, Jun-Jie; Sun, Xiao-Hong; Zhu, Ke-Xue
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 118(2020)
• Publication Date: 2020-01
• Subjects: Tempering with SAEW -- Clear flour -- Bran -- Microbial control -- Quality properties; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.108790
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Wheat tempering was conducted with slightly acidic electrolyzed water (SAEW) at different active chlorine contents. Microbial, biological, and chemical properties of different flour streams milled from SAEW-tempered wheat grains were investigated. Results showed that the total plate count (TPC) and yeast/mould count (YMC) in flour products were significantly ( p < 0.05) reduced as SAEW concentration increased. The total polyphenols, lipase (LA) activity, polyphenol oxidase (PPO) activity of clear flour and bran, along with starch viscosity and protein extractability under reduced conditions of clear flour were all decreased significantly ( p < 0.05) when SAEW concentration raised. Meanwhile, farinograph properties of clear flour were slightly improved. However, there was no significant ( p > 0.05) difference in biological and chemical characteristics of straight flour. Based on our findings, SAEW has potential to function as a novel tempering solution for producing clean flour. Highlights: Wheat grains were tempered by SAEW to reduce microbes in flour streams. SAEW treatment showed few negative impact on the properties of straight flour. Tempering with SAEW inhibited the enzyme activity in bran and clear flour. Tempering with SAEW reduced the starch viscosity of clear flour. Tempering with SAEW improved the dough structure of clear flour.