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Qin M, Fu Y, Li N, Zhao Y, Yang B, Wang L, Ouyang S. Effects of Wheat Tempering with Slightly Acidic Electrolyzed Water on the Microbiota and Flour Characteristics. Foods 2022; 11:foods11243990. [PMID: 36553732 PMCID: PMC9777789 DOI: 10.3390/foods11243990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 12/06/2022] [Indexed: 12/13/2022] Open
Abstract
Slightly acidic electrolyzed water (SAEW) was prepared and used as wheat tempering water. This study explored the impacts of tempering with SAEW on microbial load and diversity and quality properties of wheat flour. As SAEW volume ratio increased, the residual level of total plate counts (TPC) and mould/yeast counts (MYC) decreased dramatically (p < 0.05). Based on genomics analysis, bacterial 16S rRNA gene and fungal ITS1 gene region were performed to characterize the changes in microbial communities’ composition and diversity in response to SAEW treatment. SAEW optimal volume ratio (6.5:10, v/v) of SAEW with distilled water influenced wheat microbiome composition, with a higher microbial diversity and abundance discovered on the control grains. Bacteroidetes of predominant bacterial phylum and Ascomycota of the most abundant fungal phylum were reduced after SAEW optimal volume ratio tempering. The flour yield is higher and ash content is lower than the control samples. Falling number and “b*” in terms of colour markedly increased. DSC (Differential Scanning Calorimetry) test showed that To (onset temperature), Tp (peak temperature), and Tc (conclusion temperature) were significantly decreased in thermal characteristics of flour. Gluten content, protein content, ΔH and pasting properties tests showed no significant change. It can be concluded that SAEW should be applied on wheat tempering for producing clean wheat flour. ANOVA and Tukey’s honestly significant difference (HSD) test were used for the analysis of variance and differences between the experimental and control groups, with p < 0.05.
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Affiliation(s)
- Mingqian Qin
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Yingwu Fu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Ning Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Yinyin Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Baowei Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Li Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
- Shenzhen Research Institute, Northwest A&F University, Shenzhen 518000, China
| | - Shaohui Ouyang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, Yangling, Xianyang 712100, China
- Correspondence:
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Ilha EC, Scariot MC, Treml D, Pereira TP, Sant′Anna ES, Prudêncio ES, Arisi ACM. Comparison of real-time PCR assay and plate count for Lactobacillus paracasei enumeration in yoghurt. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1137-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
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