Premium
Effects of cobalt‐60 γ‐irradiation and mechanical damage on soft wheat flour
Author(s) -
Miller B. S.,
Koenig V. L.,
Trimbo H.,
Ogrins Alide
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.2740151008
Subject(s) - irradiation , starch , materials science , ball mill , food science , composite material , chemistry , physics , nuclear physics
Several cake flours were irradiated with 60 Co γ‐rays and subjected to chemical, physicochemical and cake‐making evaluation. Ball‐milled and pin‐milled samples were similarly studied. Damage to volume, grain and texture characteristics of white layer cakes occurred between 0.1 and 1.0 × 10 6 rads, and greater dosages caused progressively more deterioration. Profound changes in starch and protein occurred as the result of irradiation. Mechanical damage by pin‐ and (especially) ball‐milling affected the properties of the starch and protein, but not always in the same way as irradiation. Whereas milling led to improvement in cake quality, irradiation apparently did not.