Product development and X-Ray microtomography of a traditional white pan bread from plasma functionalized flour.

ABSTRACT: Cold plasma (CP) technology has emerged as a novel non-thermal technology with the potential to improve food quality or impart functionality to ingredients. Our previous studies on wheat flour demonstrated how the structure and functionality of wheat flour might be modified using CP to provide an alternative to chemical additives (Chaple et al., 2020). However, understanding of the further effects of plasma functionalized ingredients in existing or new product formulation is limited. This study investigated the effects of CP treatment of wheat flour on traditional white pan bread development. The bread was formulated using plasma functionalized flour (PFF), and critical product characteristic responses were analyzed. Plasma treatment of flour positively affected the bread's expansion ratio

SUBMITTER: Chaple S 

PROVIDER: S-EPMC9883616 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature