Interest of Dry Heat Treatment of Wheat Flour by MICRO-WAVE at Low Temperature

摘要

Although hydrothermal treatments on flour (starch pre-gelatinization) are common (Paulik et al., 2019), dry heat treatments have been poorly studied. At low temperature (LT<100°C), disinfection, correction of amylase activity (Aref, 2016) e.g. are targeted while maintaining the functionality of gluten. At high temperature (above 100°C), wheat proteins are damaged (gluten, starch surface proteins) and functional flours, equivalent to chlorination, are obtained that can be used for partial substitution of wheat flour (e.g. bread to improve the texture) or total substitution (e.g. application in cakes) (Chesterton et al., 2014, Keppler et al., 2018). This project aims at evaluating the interest of microwaves as an alternative treatment to conventional thermal processes for dry heat treatment at low temperature.