Radiofrequency‐Assisted Thermal Processing of Soft Wheat Flour

Boreddy, Sreenivasula Reddy; Rose, Devin J.; Subbiah, Jeyamkondan

doi:10.1111/1750-3841.14767

Cited by 16 publications

(15 citation statements)

References 29 publications

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“…(a w = 0.66) and its milled flour (particle size: −16 mesh) were selected to study the influence of graininess and powder structures of food matrices on the heat resistance of E. faecium. The prepared wheat kernels and flour were conditioned in closed containers at 4 • C for at least 2 d for equilibrium and then were sterilized by autoclaving at 105 • C for 10 min to achieve a background bacteria level below detection (<1 log CFU/g) without any damage to the materials [23,37,38].…”

Section: Sample Preparation and Characteristicsmentioning

confidence: 99%

Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

Lin

Zhu

Zhang

et al. 2020

Foods

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Nonpathogenic surrogate microorganisms, with a similar or slightly higher thermal resistance of the target pathogens, are usually recommended for validating practical pasteurization processes. The aim of this study was to explore a surrogate microorganism in wheat products by comparing the thermal resistance of three common bacteria in wheat kernels and flour. The most heat-resistant Enterococcus faecium NRRL-2356 rather than Salmonella cocktail and Escherichia coli ATCC 25922 was determined when heating at different temperature–time combinations at a fixed heating rate of 5 °C/min in a heating block system. The most heat-resistant pathogen was selected to investigate the influences of physical structures of food matrices. The results indicated that the heat resistance of E. faecium was influenced by physical structures of food matrices and reduced at wheat kernel structural conditions. The inactivation of E. faecium was better fitted in the Weibull distribution model for wheat dough structural conditions while in first-order kinetics for wheat kernel and flour structural conditions due to the changes of physical structures during heating. A better pasteurization effect could be achieved in wheat kernel structure in this study, which may provide technical support for thermal inactivation of pathogens in wheat-based food processing.

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Section: Sample Preparation and Characteristicsmentioning

confidence: 99%

Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

Lin

Zhu

Zhang

et al. 2020

Foods

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“…Due to the moisture loss and decrease of water activity change during the thermal processing, it is complicated to determine the processing times to achieve certain log reductions. In this study, the RF&A treatment time for each processing temperature was determined based on achieving a high end of 7‐log reduction of the Salmonella in wheat flour using constant thermal inactivation kinetic values (D and z values), which mimicked the processing conditions reported in Boreddy et al (2019)). The D‐values of the Salmonella in wheat flour (a w = .33) were reported as 25.10, 13.25, and 6.22 min for temperatures of 80, 85, and 90°C, respectively (Dodier, 2015).…”

Section: Methodsmentioning

confidence: 99%

“…The foaming capacity and stability of RF‐treated wheat flour was found to be impaired with RF treatment due to uncoiled structure of protein. Boreddy et al (2019)) evaluated the effect of RF‐assisted thermal processing with hot air heating on the quality of soft wheat flour. Air heating at 80°C for 7 h and 90°C for 2 h after RF preheating to these temperatures were feasible to pasteurize the soft wheat flour with no significant loss in the quality and functionality, especially for those that are mainly related to the gluten and damaged starch (e.g., gluten performance index, sodium dodecyl sulfate sedimentation, and flour swelling power).…”

Section: Introductionmentioning

confidence: 99%

Quality analysis of all‐purpose wheat flour pasteurized with radiofrequency‐assisted hot air heating

Chen

Morgan

et al. 2022

J Food Process Engineering

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Radiofrequency (RF) is a promising technology for preheating wheat flour for pasteurization but may influence its quality and functional properties. This study evaluated the quality and functionality change of bleached and unbleached, all-purpose wheat flours after treating with RF and/or extended hot air heating at three processing temperatures (80, 85, and 90 C). The moisture content, color, sodium dodecyl sulfate (SDS) sedimentation test, flour swelling power, and solvent retention capacity (SRC) tests were measured. The moisture content of both bleached and unbleached samples decreased after the RF treatment, and the extended hot air heating further increased the moisture loss. The ΔE values of color change were less than two for all processing conditions, indicating little color change. The SDS results showed that the sedimentation volumes decreased after the thermal treatments, indicating decreased relative gluten strength. The flour swelling power increased after the RF and the extended hot air heating. The SRC tests measured the flour retention in four different solvents of 5% lactic acid, 5% sodium carbonate, 50% sucrose, and water, and their values were within the reported ranges of a variety of flour samples. The gluten performance index calculated from the four SRC values decreased after RF and extended hot air heating. The results showed that most heating conditions significantly changed the overall quality of flour samples, statistically (p < 0.05). However, the absolute changes of the values were small and within ranges of the reported values. Thus, the RF-assisted pasteurization may not influence the practical applications of the treated flour for different flour-based products. Practical ApplicationRF is a promising technology for preheating flour for pasteurization. The study found that the RF-treated all-purpose flours showed significant quality and functional properties change, statistically, but the absolute changes of the properties were small and within ranges of the reported values. Thus, RF heating and extended hot air heating can be used to pasteurize wheat flours without influencing their practical application.

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“…All reported studies reviewed in this paper examined the effects of the commonly used methods of thermal processing, fermentation, and enzyme/acid hydrolysis on wheat allergenicity. There is ample opportunity to test the effects of several other methods of processing, including extrusion processing, high-pressure processing, plasma treatment, ultraviolet treatment, and so on, in future studies (Boreddy et al, 2019;Kim, 2017).…”

Section: Future Directions and Suggested Research Agendamentioning

confidence: 99%

Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?

Gao

Jorgensen

Raghunath

et al. 2021

Comp Rev Food Sci Food Safe

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Wheat allergy is a potentiallylife-threatening disease that affects millions of people around the world. Food processing has been shown to influence the allergenicity of wheat and other major foods. However, a comprehensive review evaluating whether or not food processing can be used to develop hypo-/nonallergenic wheat products is unavailable. There were three objectives for this study: (1) to critically evaluate the evidence on the effect of fermentation, thermal processing, and enzyme or acid hydrolysis on wheat allergenicity so as to identify the potential for and challenges of using these methods to produce hypo-/nonallergenic wheat products; (2) to identify the molecular effects of food processing needed to create such products; and (3) to map the concept questions for future research and development to produce hypo-/nonallergenic wheat products. We performed literature research using PubMed and Google Scholar databases with various combinations of keywords to generate the data to accomplish these objectives. We found that: (1) food processing significantly modulates wheat allergenicity; while some methods can reduce or even abolish the allergenicity, others can create mega allergens; and (2) fermentation and enzymatic hydrolysis hold the most potential to create novel hypo-/nonallergenic wheat products; however, preclinical validation and human clinical trials are currently lacking. We also identify five specific research concepts to advance the research to enable the creation of hypo-/nonallergenic wheat products for application in food, medical, and cosmetic industries.

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Radiofrequency‐Assisted Thermal Processing of Soft Wheat Flour

Cited by 16 publications

References 29 publications

Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

Quality analysis of all‐purpose wheat flour pasteurized with radiofrequency‐assisted hot air heating

Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?

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