Effect of cold atmospheric plasma treatment on gluten quality and some bioactive components of triticale flours

In this study, the effects of cold atmospheric plasma (SAP) application on the gluten quality, dough rheological and baking properties of triticale refined flour and whole grain flours and on some nutritional elements of bread were investigated. SAP was applied to triticale refined and whole grain flours for three different times (5, 15 and 45 s). SAP application did not change the sedimentation values related to gluten quality in both flours, and the solvent retention capacity (SRC)-lactic acid in refined flour increased from 64% to 70.0% and the gluten swelling index (GSI) values increased from 2.50 to 2.70-3.0. A firm gluten was formed with SAP application and GlutoPeak maximum torque (BEM) and energy value (AGGEN) increased. Refined flour gluten index values approached 50% with 5 s and 15 s SAP applications. SAP application improved the water retention properties of refined flour and caused an increase of approximately 5% in SRC values. This result was revealed by approximately 1% increase in farinograph and GlutoPeak water absorption. With SAP application time, a slight decrease in elasticity in alveograph at 15 s and 45 s, an increase of 10-15 10-4 𝑥 J in energy (W) and a decrease towards the desired limits in gluten balance were observed. In farinograph, especially with 5 s SAP application, there was a 0.8 minute increase in stability at 5 s. While bread weight in whole grain flour breads increased slightly at 5 s and 15 s, volume, textural and physicochemical properties of breads did not change. Bread volume of SAP-applied refined flour was higher in 15 s application (310.0 ml) compared to control (300.0 ml). Hardness values (around 2000 g) were found close to control bread at 15 s and 45 s in refined flour breads with SAP application time. While L* and a* values were found to be higher in bread at 5 s, they decreased at longer times. With SAP application, antioxidant activity increased by 3 µmol TE/g in whole grain flour and nearly 10 µmol TE/g in refined flour. Soluble dietary fiber content increased by approximately 1% in whole grain flour at 5 and 15 s and in refined flour at all times. Copper, iron and zinc increased in refined flour. The SAP application resulted in a decrease of Threonine and an increase of Valine, Arginine, Leucine, and Lysine in refined flour. The most significant increase was observed in Arginine, Histidine, Methionine, Phenylalanine, Leucine, and Lysine with the 15 s SAP treatment. The sensory properties of SAP-applied breads were close to the control. Keywords: Triticale, cold atmospheric plasma, gluten quality, nutrients