Abstract

Radiation processing suppresses the development of microorganisms and pests in food products. This method is safe and does not affect nutritional value; however, it may change the properties of starch and proteins. The research objective was to define the effect of ionization on the baking properties and safety indicators of wheat flour.
The study featured wheat flour subjected to gamma irradiation at 0–47.52 kGy, as well as dough and bread made from this flour. The flour samples were tested for the radioactivity of radionuclides; a set of experiments revealed their microbiological indicators and falling-number values. The dough samples were studied on an Alveograph and a Mixolab analyzer to define their structural and mechanical properties. The quality of bread was evaluated by its specific volume, shape stability, and sensory profile.
The flour proved safe in terms of residual gamma radiation after 24 and 72 h. At the maximal dose of gamma radiation, the total viable count of mesophyll aerobic and optional-anaerobic microorganisms decreased by fifteen times, whereas the amount of mold decreased by five times. The total strain energy, elastic properties, and elasticity index of the dough declined by more than 50%. The dough had a lower stability during kneading. Its gelatinization onset started earlier by 2.3–3.3°C. The falling number decreased by more than four times, probably, due to the changes in the state of wheat starch. The bread samples had a smaller specific volume and a lower dimensional stability. They also demonstrated signs of darkening, stickiness, and crumb crushing at the maximal irradiation dose (47.52 kGy).
The microbiological safety indicators of wheat flour increased at the maximal irradiation dose. However, the baking properties of flour decreased. The sensory and physicochemical parameters of bread quality started to deteriorate at ≥ 23 kGy. Therefore, ionization cannot be recommended as a disinfection method for baking wheat flour production.

Keywords

Bakery, radiation activity, radionuclides, protein, starch, technological properties, quality, safety

REFERENCES

1. Ihsanullah I, Rashid A. Current activities in food irradiation as a sanitary and phytosanitary treatment in the Asia and the Pacific Region and a comparison with advanced countries. Food Control. 2017;72:345–359. https://doi.org/10.1016/j.foodcont.2016.03.011
2. Indiarto R, Pratama AW, Sari TI, Theodora HC. Food irradiation technology: A review of the uses and their capabilities. International Journal of Engineering Trends and Technology. 2020;68(12):91–98. https://doi.org/10.14445/22315381/IJETT-V68I12P216
3. Ic E, Cetinkaya N. Food safety and irradiation related sanitary and phytosanitary approaches – Chinese perspective. Radiation Physics and Chemistry. 2021;181. https://doi.org/10.1016/j.radphyschem.2020.109324
4. Varalakshmi S. A review on the application and safety of non-thermal techniques on fresh produce and their products. LWT. 2021;149. https://doi.org/10.1016/j.lwt.2021.111849
5. Munir MT, Federighi M. Control of foodborne biological hazards by ionizing radiations. Foods. 2020;9(7). https://doi.org/10.3390/foods9070878
6. Feliciano CP. High-dose irradiated food: Current progress, applications, and prospects. Radiation Physics and Chemistry. 2018;144:34–36. https://doi.org/10.1016/j.radphyschem.2017.11.010
7. Pankaj SK, Shi H, Keener KM. A review of novel physical and chemical decontamination technologies for aflatoxin in food. Trends in Food Science and Technology. 2018;71:73–83. https://doi.org/10.1016/j.tifs.2017.11.007
8. Timakova RT, Tikhonov SL, Tikhonova NV, Gorlov IF. Effect of various doses of ionizing radiation on the safety of meat semi-finished products. Foods and Raw Materials. 2018;6(1):120–127. https://doi.org/10.21603/2308-4057-2018-1-120-127
9. Gaynutdinov TR. Experimental selection of doses of ionizing radiation causing growth inhibition and full inactivation of golden stafilokok. Veterinarny Vrach. 2020;(4):4–8. (In Russ.).
10. Piskaeva AI, Sidorin YuYu, Dyshlyuk LS, Zhumaev YuV, Prosekov AYu. Research on the influence of silver clusters on decomposer microorganisms and E. coli bacteria. Foods and Raw Materials. 2014;2(1):620–66. https://doi.org/10.12737/4136
11. Paul A, Radhakrishnan M, Anandakumar S, Shanmugasundaram S, Anandharamakrishnan C. Disinfestation techniques for major cereals: A status report. Comprehensive Reviews in Food Science and Food Safety. 2020;19(3):1125–1155. https://doi.org/10.1111/1541-4337.12555
12. Schmidt M, Zannini E, Arendt EK. Recent advances in physical post-harvest treatments for shelf-life extension of cereal crops. Foods. 2018;7(4). https://doi.org/10.3390/foods7040045
13. Ito VC, Zielinski AAF, Demiate IM, Spoto M, Nogueira A, Lacerda LG. Gamma radiation effects on physicochemical, microbiological and antioxidant properties of black rice (Oryza Sativa L.) flour during storage. Carpathian Journal of Food Science and Technology. 2019;11(3):163–174. https://doi.org/10.34302/crpjfst/2019.11.3.14
14. Sultan N, Wani IA, Masoodi FA. Moisture mediated effects of γ-irradiation on physicochemical, functional, and antioxidant properties of pigmented brown rice (Oryza sativa L.) flour. Journal of Cereal Science. 2018;79:399–407. https://doi.org/10.1016/j.jcs.2017.10.020
15. Sunder M, Mumbrekar KD, Mazumder N. Gamma radiation as a modifier of starch – Physicochemical perspective. Current Research in Food Science. 2022;5:141–149. https://doi.org/10.1016/j.crfs.2022.01.001
16. Mukhtar R, Shah A, Noor N, Gani A, Wani IA, Ashwar BA. γ-Irradiation of oat grain – Effect on physico-chemical, structural, thermal, and antioxidant properties of extracted starch. International Journal of Biological Macromolecules. 2017;104:1313–1320. https://doi.org/10.1016/j.ijbiomac.2017.05.092
17. Polesi LF, Sarmento SBS, Canniatti-Brazaca SG. Starch digestibility and functional properties of rice starch subjected to gamma radiation. Rice Science. 2018;25(1):42–51. https://doi.org/10.1016/j.rsci.2017.08.003
18. Kumar P, Prakash KS, Jan K, Swer TL, Jan S, Verma R, et al. Effects of gamma irradiation on starch granule structure and physicochemical properties of brown rice starch. Journal of Cereal Science. 2017;77:194–200. https://doi.org/10.1016/j.jcs.2017.08.017
19. Lee N-Y, Kim J-K. Effects of gamma radiation on the physicochemical properties of brown rice and changes in the quality of porridge. Radiation Physics and Chemistry. 2018;152:89–92. https://doi.org/10.1016/j.radphyschem.2018.07.021
20. Dar MZ, Deepika K, Jan K, Swer TL, Kumar P, Verma R, et al. Modification of structure and physicochemical properties of buckwheat and oat starch by γ-irradiation. International Journal of Biological Macromolecules. 2018;108:1348–1356. https://doi.org/10.1016/j.ijbiomac.2017.11.067
21. Ito VC, Bet CD, Wojeicchowski JP, Demiate IM, Spoto MHF, Schnitzler E, et al. Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour. Journal of Thermal Analysis and Calorimetry. 2018;133(1):529–537. https://doi.org/10.1007/s10973-017-6766-6
22. Polesi LF, Junior MDM, Sarmento SBS, Canniatti-Brazaca SG. Starch digestibility and physicochemical and cooking properties of irradiated rice grains. Rice Science. 2017;24(1):48–55. https://doi.org/10.1016/j.rsci.2016.07.005
23. Atrous H, Benbettaieb N, Chouaibi M, Attia H, Ghorbel D. Changes in wheat and potato starches induced by gamma irradiation: A comparative macro and microscopic study. International Journal of Food Properties. 2017;20(7):1532–1546. https://doi.org/10.1080/10942912.2016.1213740
24. Bashir K, Swer TL, Prakash KS, Aggarwal M. Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch. LWT. 2017;76:131–139. https://doi.org/10.1016/j.lwt.2016.10.050
25. Bhat NA, Wani IA, Hamdani AM, Masoodi FA. Effect of gamma-irradiation on the thermal, rheological and antioxidant properties of three wheat cultivars grown in temperate Indian climate. Radiation Physics and Chemistry. 2020;176. https://doi.org/10.1016/j.radphyschem.2020.108953
26. Ansari F, Homayouni A, Mohsennezhad P, Alivand AM, Pourjafar H. Extending the shelf-life of whole-wheat flour by gamma irradiation and organoleptic characteristics of cakes made with irradiated flour. Current Nutrition and Food Science. 2020;16(5):757–762. https://doi.org/10.2174/1573401315666190115161626
27. Wei H-H, Luo X-H, Wang L, Li Y-F, Li Y-N, Wang R, et al. Effect of electron beam irradiation on the sterilization, quality, and bacterial count of wheat flour. Modern Food Science and Technology. 2017;33(2):142–147. https://doi.org/10.13982/j.mfst.1673-9078.2017.2.022
28. Manupriya BR, Lathika, Somashekarappa HM, Patil SL, Shenoy KB. Study of gamma irradiation effects on the physico-chemical properties of wheat flour (Triticum aestivum, L.). Radiation Physics and Chemistry. 2020;172. https://doi.org/10.1016/j.radphyschem.2020.108693
29. Bashir K, Jan K, Aggarwal M. Thermo-rheological and functional properties of gamma-irradiated wholewheat flour. International Journal of Food Science and Technology. 2017;52(4):927–935. https://doi.org/10.1111/ijfs.13356
30. Bhat NA, Wani IA, Hamdani AM, Masoodi FA. Effect of gamma-irradiation on the thermal, rheological and antioxidant properties of three wheat cultivars grown in temperate Indian climate. Radiation Physics and Chemistry. 2020;176. https://doi.org/10.1016/j.radphyschem.2020.108953