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Influence of gamma radiation on the rheological and functional properties of bread wheats
Author(s) -
PAREDESLÓPEZ O.,
COVARRUBIASALVAREZ M. M.
Publication year - 1984
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1984.tb00344.x
Subject(s) - farinograph , rheology , falling number , wheat flour , bread making , food science , absorption of water , radiation dose , cultivar , irradiation , chemistry , γ radiation , wheat bread , radiation , materials science , agronomy , biology , composite material , medicine , nuclear medicine , physics , nuclear physics , quantum mechanics
Summary The effects of gamma irradiation on some biochemical, rheological and functional properties of bread wheats were studied. Two wheat cultivars were selected to represent medium‐strong and weak dough mixing strengths. Falling number values were severely depressed at doses of 500 and 1000 krad. Rheological dough properties, as assessed with the mixograph and farinograph, were also investigated. Radiation at medium doses produced an increase in the farinograph water absorption for both wheats. Radiation decreased the amount of bound water as compared to the control sample. For the medium‐strong wheat low levels of radiation produced bread with volumes and overall bread quality equal to or slightly better than those of the control flour, whereas for the weak wheat an improvement of the baking performance was obtained at all the low doses of radiation. However, the overall bread quality of both wheats was highly reduced at medium doses of radiation.