Effect of radio frequency processing on physical, chemical, rheological and bread-baking properties of white and whole wheat flour

Low moisture foods with their low water activity do not favor microbial growth, but they are liable to contamination. Hence, decontamination process is required. Radio frequency (RF) processing is possible approach for this purpose with its heating efficiency. Considering the wheat flour in food processing and RF as a promising thermal approach, the objectives of this study were to process white and whole wheat flours with RF heating and determine the physicochemical changes (sedimentation value, falling number, phenolic content, antioxidant activity and farinograph and extensograph properties). In addition, bread loaves produced from the RF processed flours were also analyzed for loaf weight, volume, textural properties and color changes. The results indicated that the RF process did not cause a significant change in the physicochemical and rheological properties of the flours while the RF process to temperature range of 75–85 °C resulted in certain changes in the bread loaves. In overall, RF process was verified for thermal processing of flours, and it was concluded that a process design and optimization study should be considered for quality changes of the original and final products.