Characterization and regeneration potential of vital wheat gluten treated with non-thermal plasma

Barros, Jefferson Henrique Tiago; Montenegro, Flávio Martins; Steel, Caroline Joy

doi:10.1016/j.jcs.2021.103402

Cited by 3 publications

(4 citation statements)

References 29 publications

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“…In our previous study (Barros et al ., 2022), we evaluated the effect of NTP on VG under different process conditions. At 50 W and 5 L/min, the highest volumes of gluten ball volume and gluten index (GI) were obtained.…”

Section: Resultsmentioning

confidence: 99%

“…The total exposure period was 10 min, and the power (P) and argon gas flow (F) ranges were determined by preliminary testing. Powers of 50 and 150 W and a flow rate of 5 L/min were chosen from our previous study (Barros et al ., 2022). The treatments were performed in duplicate.…”

Section: Methodsmentioning

confidence: 99%

“…Gluten was extracted using the method prescribed by Kieffer et al (2007), with some modifications made by Barros et al (2022).…”

Section: Extraction Of Gluten From Wheat Flourmentioning

confidence: 99%

“…To date, there have been few studies involving the use of NTP on VG, and studies discussing the improvement of the quality of this ingredient may be of interest for the bakery market. Therefore, the challenge of this study was to evaluate the performance of VG treated with NTP as an ingredient, to improve weak or diluted wheat flour, to confirm the effects observed in our previous study (Barros et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

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Bread‐making performance of wheat flours enriched with vital gluten treated with non‐thermal plasma

Barros

Ribeiro

Ferreira

et al. 2022

Int J of Food Sci Tech

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Vital gluten (VG) is a food ingredient commonly used in bread making, and its quality varies according to its obtainment process. The objective of this study was to verify the performance of VG treated with non-thermal plasma (NTP) at 50 and 150 W and 5 L/min of argon gas as an enhancing ingredient for weak or diluted wheat flour. Quality analyses were performed on dough and bread. Farinographic and alveographic data revealed that VG treatment at 50 W increased the development time (13.49% and 5.80%), stability (9.67% and 0%), tenacity (19.98% and 22.51%) and flour strength (30.48% and 27.13%) in doughs containing 14% and 16% protein respectively. Breads prepared with these flours demonstrated an increase in specific volume by 11.70% and 10.05%, and in the number of alveoli by 5.19% and 15.22% respectively. We concluded that NTP used under adequate conditions can positively modulate the functionality of VG.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…Gluten was extracted using the method prescribed by Kieffer et al (2007), with some modifications made by Barros et al (2022).…”

Section: Extraction Of Gluten From Wheat Flourmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations