چکیده مقاله
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
کلیدواژهها
نویسندگان
Sarah Sanaei Nasab
MSc Student, Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Jalal Sadeghizadeh Yazdi
Asistant Professor, Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
شیوه ارجاع
Sanaei Nasab, Sarah and Sadeghizadeh Yazdi, Jalal,1400,Effect of Non-Thermal Food processing on Technological Characteristics of Wheat: a review,Fifth International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences,Tehran
ارائهشده در
مجموعه مقالات پنجمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران26 آبان 1400 · تهران