Akademik Veri Yönetim Sistemi
JOURNAL OF CEREAL SCIENCE, cilt.126, 2025 (SCI-Expanded, Scopus)
Triticale possesses nutritional advantages over wheat but its bakery application is limited by weak gluten functionality. This study investigated the efficacy of cold atmospheric plasma (CAP) as a non-thermal technology for improving the gluten quality and nutritional properties of triticale whole grain flour (WGF) and refined white flour (RWF) using treatment times of 5, 15, and 45 s. CAP treatment significantly enhanced key gluten quality indicators. Lactic acid SRC (solvent retention capacity) increased by up to 70.7 %, and the glutenin swelling index increased to 2.98. GlutoPeak measurements revealed increases in maximum torque and aggregation energy. Dough rheology was markedly improved: alveograph strength (W) increased by 10-15 x 10-4 J and farinograph water absorption increased by approximately 1 %. The 15 s CAP treatment was identified as optimal for RWF, resulting in the highest bread volume (310.0 mL) and sensory properties comparable to those of the control. Nutritionally, CAP increased antioxidant activity (3-10 mu mol TE/g), soluble dietary fiber content (by approximately 1 %), and levels of essential minerals (copper, iron, zinc) and amino acids (lysine, valine, arginine, leucine) in RWF. FTIR (Fourier Transform Infrared) analysis confirmed modifications in protein secondary structure. This study establishes CAP as a novel, green technology for simultaneously enhancing the baking functionality and nutritional value of triticale flour, offering a viable clean-label solution for its improved utilization.