Wheat flour texture was improved by contacting the wheat with a non- equilibrium plasma under appropriate pressure. Thus, 100g of wheat flour (strong flour) was put into a tray to a thickness of 0.5cm, and the tray was placed on a holder within the processing room. The inner pressure of the processing room and plasma-forming apparatus at the rate of 200cc/min., short-waves of 2450Mhz were applied to form a non-equilibrium plasma. The plasma was carried into the processing room, and then the wheat flour was contacted with the plasma for 5min at 2Torr. Water holding capacity of the starch contained in the wheat flour was 0.844, and that of the untreated control mixt. was 0.794.
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