Physicochemical properties of whole wheat flour as affected by gamma irradiation
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- 作者：Naseer Ahmad Bhat ; Idrees Ahmed Wani ; idwani07@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Afshan Mumtaz Hamdani ; Adil Gani ; F.A. Masoodi
- 关键词：Wheat ; flour ; Gamma-irradiation ; pasting ; FTIR
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：71
- 期：Complete
- 页码：175-183
- 全文大小：812 K
文摘
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The protein content of wheat cultivars was in the range of 10.0–11.51 g/100 g.
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Irradiation decreased the water and oil absorption capacity of flour.
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Pasting properties revealed a quality improvement of flour upon irradiation.
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FT-IR spectra revealed the increase in functional groups upon irradiation.