Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta

Lucia Padalino,Matteo Alessandro Del Nobile,Barbara la Gatta,Mariacinzia Rutigliano,Aldo Di Luccia,Amalia Conte

Food Chemistry（2019）

引用 14|浏览16

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摘要

•The microwave treatment caused protein denaturation in treated samples.•The microwave treatment affected the polymeric protein arrangement.•The microwave treatment greatly affected pasting characteristics of wheat flour.•The microwave treatment compromised sensory acceptability of pasta.

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关键词

Microwave treatment,Gluten network,Size exclusion-HPLC and electrophoresis analysis,Rheological properties,Cooking quality

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