Impact of Cold Atmospheric Pressure Plasma Treatment on Wheat Flour: A Physicochemical and Functional Analysis

This study aims to examine the impact of cold atmospheric pressure plasma (CAPP) treatment on wheat flour, considering its worldwide importance in different culinary uses. Wheat flour can be stabilised using microwave treatment, autoclave steaming, and infrared heating, but these methods have limitations like uneven heating, potential overheating, and nutrient degradation [1], [2] [3]. The alternative to these methods is CAPP which can improve particular attributes of wheat flour while maintaining its general quality and nutritious content. We have developed a CAPP source, and low dosages of CAPP were applied to the wheat flour for 0, 5, 10, 15, and 20 seconds. Cold plasma was produced in the air at an applied voltage of 9 kV and an applied frequency of 20 kHz in a dielectric barrier discharge configuration. The optical emission spectroscopy characteristics of the developed CAPP source and ozone measurements have demonstrated the production of reactive oxygen and excited nitrogen species. Functional properties such as water-holding capacity, water-binding capacity, oil-holding capacity, and gel hydration properties have been studied and have increased after CAPP treatment.