The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour

This research aims to evaluate the utilization of infrared (IR) radiation for hydrothermal modification of the wheat flours and to investigate the effects of hydrothermal IR treatment on gluten quality, total, damaged, and resistant starch contents, falling number, solvent retention capacities, and pasting properties of the flours. Three different types of wheat flour (bread, cake, and biscuit wheat flours) were used in the study. After the initial moisture content of the wheat flours was arranged to 25%, the moistened samples were processed with either short-wave or medium-wave emitters at five different IR powers. Extraction of gluten from hydrothermally IR-treated wheat flours was not possible due to the denaturation of the protein. Besides, for all types of wheat flour, a significant decrease in sedimentation value was observed in hydrothermally IR-treated flours compared to untreated samples (p < 0.05). Moreover, for all types of wheat flour, hydrothermally IR-treated samples had a higher beginning of gelatinization temperature, maximum viscosity, end of cooling period viscosity, and setback viscosity (p > 0.05). To conclude, it was found that hydrothermal IR treatment has the potential to be used for altering the starch and protein structure of wheat flours.