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Effects of microwave radiation on wheat and flour : The viscosity of the flour pastes
Author(s) -
Edwards G. H.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740150207
Subject(s) - wheat flour , food science , gluten , viscosity , microwave , absorption of water , rice flour , chemistry , wheat gluten , amylase , absorption (acoustics) , materials science , raw material , composite material , biochemistry , enzyme , organic chemistry , physics , quantum mechanics
Microwave energy has been used to inactivate the amylase and destroy the gluten‐forming properties of the protein of wheat and flour. The water absorption of flour was considerably increased by microwave treatment; severe treatment yielded flour that gave paste of unexpectedly high viscosity.