Improving quality and microbial safety of wheat flour by gamma irradiation
Joint Authors
Sulayman, S. M.
Hammad, A. A.
Abu Shadi, M. R.
Hasan, M. F.
Source
Arab Journal of Nuclear Sciences and Applications
Issue
Vol. 50, Issue 3 (31 Jul. 2017), pp.240-247, 8 p.
Publisher
The Egyptian Society of Nuclear Science and Applications
Publication Date
2017-07-31
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Natural & Life Sciences (Multidisciplinary)
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.
American Psychological Association (APA)
Hammad, A. A.& Hasan, M. F.& Abu Shadi, M. R.& Sulayman, S. M.. 2017. Improving quality and microbial safety of wheat flour by gamma irradiation. Arab Journal of Nuclear Sciences and Applications،Vol. 50, no. 3, pp.240-247.
https://search.emarefa.net/detail/BIM-760067
Modern Language Association (MLA)
Hammad, A. A.…[et al.]. Improving quality and microbial safety of wheat flour by gamma irradiation. Arab Journal of Nuclear Sciences and Applications Vol. 50, no. 3 (Jul. 2017), pp.240-247.
https://search.emarefa.net/detail/BIM-760067
American Medical Association (AMA)
Hammad, A. A.& Hasan, M. F.& Abu Shadi, M. R.& Sulayman, S. M.. Improving quality and microbial safety of wheat flour by gamma irradiation. Arab Journal of Nuclear Sciences and Applications. 2017. Vol. 50, no. 3, pp.240-247.
https://search.emarefa.net/detail/BIM-760067
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 246-247
Record ID
BIM-760067