Effect of pulsed light treatment on the physicochemical properties of wheat flour and quality of fresh wet noodles

Abstract Background and Objectives Pulsed light (PL) was first applied to the production of low bacterial wheat flour—treating wheat kernels with PL. The effect of PL on the physicochemical properties of wheat flour and the quality of fresh wet noodles (FWN) were investigated. Findings After treatment, the total plate count (TPC), yeast and mold count (YMC) in wheat flour decreased significantly. Wet gluten content and the stability time reached their maximums when the pulsed flash frequency was 10 c. Starch viscosity increased slightly, mainly due to an increase in damaged starch content. Secondary structures altered remarkably, which were consistent with changes in gluten protein microstructures. Moreover, the textural properties of FWN were improved greatly. Browning of FWN was significantly inhibited because of low polyphenol oxidase (PPO) activity in wheat flour. Conclusion PL was effective in decreasing the initial microorganisms in wheat flour as well as improving the quality of dough and FWN, and the optimum treatment was pulsed energy of 500 J, pulsed flash distance of 9 cm, and pulsed frequency of 10 c. Significance and Novelty These results showed that PL treatment could decrease TPC and YMC in wheat flour significantly, improve farinograph and pasting properties, change gluten protein microstructures and secondary structures, as well as improve textural properties of FWN and inhibit its darkening greatly, which provided a new method for low bacterial wheat flour production and promoted PL's industrialization.