Abstract
Fresh wet noodles (FWN) are popular staple foods due to its unique chewy texture and favorable taste. However, the development of FWN is limited by its short shelf life and high browning rate. It has been found that the quantity of original microorganisms in wheat flour produced by traditional method is relatively high, which is detrimental to the processing quality and storage stability of FWN. Consequently, it becomes imperative to decrease microorganisms in wheat flour. Microwave treatment has been regarded as a promising method in the food industry due to its potential in inhibiting microbial growth and inactivating enzymes without causing adverse effect on the food quality. This study aims to investigate the effects of microwave treatment of wheat kernels under different powers (1, 2, 3, 4, 5 kW) on the physicochemical properties of wheat flour and the quality of FWN. The results revealed that microwave treatment had a significant effect on microbial inhibition and enzyme inactivation, wherein the total plate count (TPC) and yeast and mold counts (YMC) decreased by 0.87 lg(CFU/g) and 1.13 lg(CFU/g) respectively, and PPO activity decreased from 11.40 U to 6.31 U. The dough quality properties, such as stability, extensibility, and starch viscosity, improved significantly under different microwave conditions. Confocal laser scanning microscopy (CLSM) images indicated that starch and proteins aggregated gradually in treated flour, altering rheological properties of dough. From the results of scanning electron microscopy (SEM), microwave treatment led to the appearance of disrupted structure in the gluten proteins, but the secondary structure of proteins altered slightly. Rheological properties of dough confirmed that the microwave treatment greatly affected processing characteristics of wheat flour products, with significant advantageous consequences on product quality, especially for textural properties of FWN. Furthermore, FWN darkening could be inhibited noticeably after microwave treatment, thereby prolonging its shelf life. Therefore, microwave treatment could thus be an effective, practical technology to produce low-bacterial flour and thereby enhance its product quality. Microwave treatment decreased microorganisms (TPC and YMC) and PPO activity significantly. CLSM images revealed that microwave resulted in starch and protein aggregation. Microwave changed the gluten protein microstructures and inhibited the darkening rate of fresh wet noodles (FWN) greatly. When power was at 2 kW, hardness of FWN reached the peak. Consequently, the optimum microwave treatment can be conducted at 2 kW for 20 s.
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Claims 10
Claim · model-written summary
Microwave treatment decreased total plate count in wheat flour by 0.87 lg(CFU/g).
- Taxon
- wheat
Triticum aestivume2 - Treatment
- microwave treatmente2
- Outcome
- total plate count (TPC)e1
- Direction
- decreasede1
- Value
- 0.87 lg(CFU/g)e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“microwave treatment of wheat kernels under different powers”
e1“the total plate count (TPC) and yeast and mold counts (YMC) decreased by 0.87 lg(CFU/g) and 1.13 lg(CFU/g) respectively”
Claim · model-written summary
Microwave treatment decreased yeast and mold counts in wheat flour by 1.13 lg(CFU/g).
- Taxon
- wheatTriticum aestivume2
- Treatment
- microwave treatmente2
- Outcome
- yeast and mold counts (YMC)e1
- Direction
- decreasede1
- Value
- 1.13 lg(CFU/g)e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“microwave treatment of wheat kernels under different powers”
e1“the total plate count (TPC) and yeast and mold counts (YMC) decreased by 0.87 lg(CFU/g) and 1.13 lg(CFU/g) respectively”
Claim · model-written summary
Microwave treatment decreased PPO activity in wheat flour from 11.40 U to 6.31 U.
- Taxon
- wheatTriticum aestivume2
- Treatment
- microwave treatmente2
- Gene
- PPOe3
- Outcome
- PPO activitye3
- Direction
- decreasede3
- Value
- 11.40 U to 6.31 Ue3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“microwave treatment of wheat kernels under different powers”
e3“PPO activity decreased from 11.40 U to 6.31 U”
Claim · model-written summary
Dough stability, extensibility and starch viscosity improved significantly under different microwave conditions.
- Taxon
- wheatTriticum aestivume2
- Treatment
- different microwave conditionse4
- Outcome
- stability, extensibility, and starch viscositye4
- Direction
- improvede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“microwave treatment of wheat kernels under different powers”
e4“The dough quality properties, such as stability, extensibility, and starch viscosity, improved significantly under different microwave conditions”
Claim · model-written summary
Starch and proteins aggregated gradually in microwave-treated wheat flour.
- Taxon
- wheatTriticum aestivume2
- Treatment
- microwave treatmente2
- Outcome
- starch and proteins aggregated graduallye5
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“microwave treatment of wheat kernels under different powers”
e5“starch and proteins aggregated gradually in treated flour”
Claim · model-written summary
Microwave treatment led to disrupted structure in the gluten proteins.
- Taxon
- wheatTriticum aestivume2
- Treatment
- microwave treatmente6
- Outcome
- disrupted structure in the gluten proteinse6
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“microwave treatment of wheat kernels under different powers”
e6“microwave treatment led to the appearance of disrupted structure in the gluten proteins”
Claim · model-written summary
The secondary structure of proteins altered slightly after microwave treatment.
- Taxon
- wheatTriticum aestivume2
- Treatment
- microwave treatmente2
- Outcome
- the secondary structure of proteinse7
- Qualifier
- altered slightlye7
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“microwave treatment of wheat kernels under different powers”
e7“the secondary structure of proteins altered slightly”
Claim · model-written summary
Microwave treatment inhibited darkening of fresh wet noodles.
- Taxon
- wheatTriticum aestivume2
- Treatment
- microwave treatmente3
- Outcome
- FWN darkeninge3
- Direction
- inhibitede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“microwave treatment of wheat kernels under different powers”
e3“FWN darkening could be inhibited noticeably after microwave treatment”
Claim · model-written summary
Hardness of fresh wet noodles reached its peak at 2 kW microwave power.
- Taxon
- wheatTriticum aestivume2
- Treatment
- 2 kWe3
- Outcome
- hardness of FWNe3
- Direction
- reached the peake3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“microwave treatment of wheat kernels under different powers”
e3“When power was at 2 kW, hardness of FWN reached the peak”
Claim · model-written summary
The optimum microwave treatment for wheat kernels is 2 kW for 20 s.
- Taxon
- wheatTriticum aestivume2
- Outcome
- optimum microwave treatmente3
- Value
- 2 kW for 20 se3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“microwave treatment of wheat kernels under different powers”
e3“the optimum microwave treatment can be conducted at 2 kW for 20 s”
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See all 5 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.