Improving quality and microbial safety of wheat flour by gamma irradiation

Abstract EN

In the present study Egyptian wheat flour extracted from wheat (variety Seds 6) were irradiated at a dose of 5.0kGy using Co-60 gamma source.

The influence of this irradiation dose on the aerobic bacterial count, mold and yeast count, aflatoxins and major chemical composition of wheat flour was investigated.

The influence of a 5.0kGy gamma radiation dose on the reheologicl characteristics of wheat flour as well as on the sensory properties of Balady bread was also investigated.

It was found that irradiation greatly reduced aerobic bacterial count and mold and yeast count as well as decreasing aflatoxin B1.

The major chemical composition of wheat flour almost had no changes as a result of exposure to gamma radiation.

An irradiation dose of 5.0kGy caused a decrease in dough development time, dough stability time and deformation energy of dough as well as increasing dough water absorption which are all desirable in bread making.

On the other hand, sensory properties of bread prepared from irradiated flour were almost similar to that of bread made from non-irradiated flour.