Effect of Non-Thermal Food processing on Technological Characteristics of Wheat: a review

Wheat is one of the largest and most produced cereal crops in the world. Wheat is mainly made into flour and is eaten in the form of bread, cookies, pasta and other flour products. The baking industry is influenced by the properties of wheat flour, which is a set of physicochemical and rheological parameters, which give a direct indication of the performance of flour during production. With the increasing demand for high quality foods with "fresh" characteristics, non-thermal technologies introduced in the food industry, such as low processing temperatures with short processing time, change little or no flavor of foods and essential nutrients. Therefore, non-thermal technologies in food processing have been widely studied in recent years. Non-thermal technology has the potential to partially or completely replace well-established traditional preservation processes. Non-thermal technologies, such as pulsed UV light (UV), ultrasound, irradiation, cold plasma and high hydrostatic pressure (HPP) can ensure the sensory quality and nutritional values of grain in longer processing times. shorter and lower temperature conditions and always be used to improve the safety and extend the shelf life of grain products.

Keywords:

Wheat , Non-thermal processing , Protein , starch , Technological characteristics , Pulsed uv light , Ultrasound , Irradiation , Cold plasma , HPP