EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN

Physicochemical studies on flours milled from irradiated samples of Sakha 94 wheat indicated that, besides its protective role from insects and microorganisms, gamma irradiation also has important effects on various quality criteria of wheat flour. Experiments have been performed to study the effects of gamma irradiation on various aspects of wheat flour quality such as dough properties, and baking quality. It was reported in the previous study that falling number, wet gluten and dry gluten values of the flour decreased significantly as radiation levels increased. Apparently the detrimental effect of γ-irradiation was largely on the gluten protein. In this study water absorption and degree of weakening values increased with increasing radiation doses higher than 0.5kGy compared to control sample, while dough stability decreased. The results showed that the overall bread quality of wheat flour was greatly reduced at doses of radiation (1.5-3.5kGy). At 3.5KGy, the mixing requirement was reduced and loaf volume and crumb grain were impaired.