Akademik Veri Yönetim Sistemi
6th INTERNATIONAL 5 OCAK CONGRESS ON APPLIED SCIENCES, Adana, Türkiye, 4 - 05 Ocak 2025, ss.3-15, (Tam Metin Bildiri)
This study examined the impact of applying cold atmospheric plasma to flour with low bread quality on the rheological properties of the dough and the quality of the gluten. Weak bread flour was used in the study. The flour was exposed to cold atmospheric plasma (CAP) for 60 seconds. The CAP application was completed at the Physics Department in the Plasma Laboratory of Prof. Dr. Tamer Akan at Eskişehir Osmangazi University. According to the study's findings, the Zeleny sedimentation values of the applied flours (CAPUN) significantly increased by 5 ml (p<0.05). It was thought to be significant for the shelf life of flours that the moisture content of CAPUNs decreased by 1.14%. The results of the investigation demonstrated that the quality, resistance, and aggregation properties of gluten rose. Significant increases were seen in the torque before maximum torque (BM), the torque after maximum torque (PM), time to reach maximum torque (PMT), and W (energy) values, which show how resistant the dough gluten is. These increases were 6.2%, 20.3%, 7.3%, and 6.1%, respectively. GlutoPeak water absorption (Wa) increased by more than 1% (p<0.05) in CAP-treated flours. The alveograph elasticity values (P) increased with an increase in gluten strength (p<0.05). There was a 12.0% drop in extensibility (L). The gluten balance was upset; P/L values rose from 2.77 to 4.00, and the dough's viscoelasticity—which is essential for the quality of bread—was adversely impacted. It was noteworthy in the study that the administration of CPUN resulted in a 29.8% rise in alveograph energy levels. Nevertheless, it was noted that this circumstance happened when the P value increased as opposed to the L value. This is unfavorable for bread-making ability. In conclusion, the changes in gluten structure showed that plasma treatment may have a very important effect on the modification of gluten quality. Cold atmospheric plasma treatment (CAP) induces oxidation and reduction in flours and dough, triggering gluten quality with 400 components. Although it varied depending on the flour, our earlier exploratory research showed that 15 seconds was adequate for the oxidation of the flour. It was determined that application at lower times would contribute to the increase in the oxidation direction of the components acting in the dough and provide a more significant and effective improvement of viscoelastic properties. CAP, with its use of atmospheric air, chemical-free and ease of application, should be considered as an important alternative application for improving gluten structural properties in flour and dough.