TY  - JOUR
T1  - Improvement of the quality by the cold plasma on the sunn pest (Eurygaster Integriceps)-damaged wheat flour
AU  - Karaduman, Yaşar
AU  - Akın, Arzu
AU  - Akan, Tamer
PY  - 2024
DA  - June
Y2  - 2024
DO  - 10.55147/efse.1477768
JF  - European Food Science and Engineering
JO  - Eur. Food. Sci. Eng.
PB  - International Society of Academicians
WT  - DergiPark
SN  - 2717-9869
SP  - 20
EP  - 25
VL  - 5
IS  - 1
LA  - en
AB  - This study aimed to improve the quality of wheat flour affected by sunn bugs (Eurygaster integriceps) by examining the effects of cold plasma on its physicochemical and dough rheological properties. The sun-damaged wheat flour was treated with Surface Dielectric Barrier Discharge using atmospheric air cold plasma at different application times. The results demonstrated that modified sedimentation volumes increased with longer plasma treatment times and maximized in 60 s without causing sunn pest-damage. The alveograph tenacity (P) increased with plasma application, and as a result, the energy (W) reached approximately three times that of the application of 60 s. The results showed that cold plasma has a big potential for improving sunn pest-damage flour (SPDF) and dough properties. The plasma application caused this positive effect on dough properties at ≤ 60.0 s.
KW  - cold plasma
KW  - improving dough properties
KW  - gluten quality
KW  - sunn-pest damaged flour
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UR  - https://doi.org/10.55147/efse.1477768
L1  - https://dergipark.org.tr/en/download/article-file/3902879
ER  -