Abstract
The effect of microwave (MW) heating on the changes in wet gluten content, Gluten Index, Falling Number and amylographic characteristics was studied in sprouted wheat grain. Different moistures of wheat in two ranges of 10-11% and 15-17% and two end temperatures of MW heated samples (60 and 80°C) were applied to wheat samples. Falling Number and Gluten Index increased with increasing absorbed energy during MW heating, whereas gluten content decreased. Amylographic maximum increased due to a-amylase inactivation progressively with increasing absorbed energy as well. The greatest relative changes occurred when the end temperature of MW heated samples 80°C and moisture 15% were used. An improvement effect on the baking quality of sprouted wheat was found due to an increase in amylographic maximum with higher energy doses and higher end temperatures of MW heated samples. It was a consequence of Falling Number increase and Gluten Index increase with lower energy doses. The negative effect of higher energy doses was proved in a decrease in wet gluten content.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-nc. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 7
Claim · model-written summary
Falling Number and Gluten Index increased with absorbed microwave energy.
- Taxon
- wheat
Triticum aestivumt0 - Treatment
- MW heatinge0
- Outcome
- Falling Number and Gluten Indexe0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Falling Number and Gluten Index increased with increasing absorbed energy during MW heating”
t0“microwave treatment of wheat”
Claim · model-written summary
Gluten content decreased under microwave heating.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- microwave treatmentt0
- Outcome
- gluten contente0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whereas gluten content decreased”
t0“microwave treatment of wheat”
Claim · model-written summary
Amylographic maximum increased with absorbed energy through alpha-amylase inactivation.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- increasing absorbed energye0
- Gene
- a-amylasee0
- Outcome
- Amylographic maximume0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Amylographic maximum increased due to a-amylase inactivation progressively with increasing absorbed energy”
t0“microwave treatment of wheat”
Claim · model-written summary
The largest relative changes occurred at 80°C endpoint temperature and 15% moisture.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- end temperature of MW heated samples 80°C and moisture 15%e0
- Outcome
- relative changese0
- Direction
- greateste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The greatest relative changes occurred when the end temperature of MW heated samples 80°C and moisture 15% were used”
t0“microwave treatment of wheat”
Claim · model-written summary
Higher microwave energy doses and end temperatures improved baking quality.
- Taxon
- wheatTriticum aestivume0
- Treatment
- higher energy doses and higher end temperatures of MW heated samplese0
- Outcome
- baking qualitye0
- Direction
- improvemente0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“An improvement effect on the baking quality of sprouted wheat was found due to an increase in amylographic maximum with higher energy doses and higher end temperatures of MW heated samples”
Claim · model-written summary
Lower energy doses increased Falling Number and Gluten Index.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- lower energy dosese0
- Outcome
- Falling Number increase and Gluten Indexe0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Falling Number increase and Gluten Index increase with lower energy doses”
t0“microwave treatment of wheat”
Claim · model-written summary
Higher energy doses decreased wet gluten content.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- higher energy dosese0
- Outcome
- wet gluten contente0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“higher energy doses was proved in a decrease in wet gluten content”
t0“microwave treatment of wheat”
The same questions in other papers
heat · quality: protein · Triticum aestivum (wheat)Results differ
25 papers in the same direction as this paper · 24 in the opposite direction
- negative
- negative
- negative
46 papers more in this group
See all 50 papers →processing · quality: grain · Triticum aestivum (wheat)Positive and negative results
5 papers in the same direction as this paper · 3 in the opposite direction
- negative
- no effect
- negative
5 papers more in this group
See all 9 papers →processing · quality: protein · Triticum aestivum (wheat)Positive and negative results
12 papers in the same direction as this paper · 12 in the opposite direction
- negative
- negative
- no effect
21 papers more in this group
See all 25 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.