Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a review

• Published in: Critical reviews in food science and nutrition Vol. 63; no. 11; pp. 1612 - 1628
• Main Authors: Barros, Jefferson Henrique Tiago, de Carvalho Oliveira, Ludmilla, Cristianini, Marcelo, Steel, Caroline Joy
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 2023; Taylor & Francis Ltd
• Subjects: Additives; Baking; Bread; Dough; Flour; Fractions; Gluten; Glutens; high hydrostatic pressure; Hydrostatic pressure; Low temperature; Microorganisms; New technology; non-thermal plasma; Ozonation; Rheological properties; Thermal plasmas; Triticum - chemistry; ultrasound; Ultraviolet radiation; Wheat; gluten; high hydrostatic pressure; non-thermal plasma; ultrasound; Bread
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408398.2021.1966380

Wheat flour is the main ingredient used in the preparation of bread. Factors such as low gluten content and the addition of nontraditional ingredients in baking affect the quality of wheat flour and may limit its use in baking. With the increasing trend of "clean label" products, it may be interesting to develop and use physical processes to improve the quality of wheat flour and avoid the use of chemical additives. High hydrostatic pressure, non-thermal plasma, ultrasound, ozonation, ultraviolet light, and pulsed light treatments are non-thermal emerging technologies (NTETs) that have been studied for this purpose. They were originally developed to inactivate microorganisms and enzymes in foods. Additionally, these technologies can be used at low temperatures to modify the most important component of wheat flour, i.e., gluten and its fractions, which are responsible for the rheological properties of wheat flour dough. Thus, this review focuses on the effects of these NTETs by considering the following factors: (1) the technological properties of gluten, (2) gluten-starch interactions, (3) possible effects of NTETs on minor components of flours, and (4) the quality of wheat flour and the resulting final products.