Effects of <sup>60</sup>Co-Gamma Irradiation on Wheat Processing Quality and Final Product Texture Properties

WANG Xiaojie; HAO Baozhen; XIE Yike; MA Jingli; CHANG Xia

doi:10.13386/j.issn1002-0306.2021090092

Volume 43 Issue 11

May 2022

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Science and Technology of Food Industry > 2022 > 43(11): 74-82. > DOI: 10.13386/j.issn1002-0306.2021090092

WANG Xiaojie, HAO Baozhen, XIE Yike, et al. Effects of ⁶⁰Co-Gamma Irradiation on Wheat Processing Quality and Final Product Texture Properties[J]. Science and Technology of Food Industry, 2022, 43(11): 74−82. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090092.

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Effects of ⁶⁰Co-Gamma Irradiation on Wheat Processing Quality and Final Product Texture Properties

School of Life Science and Basic Medicine, Xinxiang University, Xinxiang 453003, China

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Received Date: September 07, 2021
Available Online: April 16, 2022

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Abstract

To clarify the effects of ⁶⁰Co-gamma irradiation on the quality of wheat, dry seeds of wheat was irradiated by ⁶⁰Co-gamma irradiation of different doses (0, 35, 50, 75, 90, 120, 150, 200, 300, 400 Gy), the quality of M₁ generation on gluten content of wheat flour, dough rheological properties, steamed bread texture and sensory evaluation were analyzed. The results showed that irradiation treatment made the gluten content develop in the direction of high and low; In the dough rheological properties, 4 different types of dough characteristics were obtained by irradiation treatment, the energy, 50 mm extension resistance, 50 mm extension ratio, maximum extension resistance, maximum extension ratio of 400 Gy irradiation treatment were showed the biggest (except for fermentation time 90 min), 75 Gy irradiation treatment were moderated in extension ratio; In the texture of steamed bread, the hardness and chewiness of irradiation treatment were reduced, the cohesion and recovery were not significant (P>0.05); In the sensory score, 75 Gy irradiation treatment showed the best quality, followed by 90, 50, 200 Gy, other irradiation treatment had no obvious influence on sensory score compared with the control (P>0.05). Pearson correlation analysis showed that the hardness was negatively correlated with stable time and farinograph property (P<0.05), steamed bread flavor was negatively correlated with wet gluten content and softening degree (P<0.05), and positively correlated with gluten index and stable time (P<0.05). Thus, the objectives of mutation breeding were determined according to sensitivity of materials and doses.
- ⁶⁰Co-gamma irradiation,
- wheat flour,
- gluten content,
- rheological properties,
- quality of steamed bread

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