TECHNOLOGICAL EFFECTS OF GAMMA IRRADIATION OF WHEAT
Extensive literature appearing in the past six years suggests that few if any useful modifications of wheat and flour are produced by gamma irradiation. Deinfestation by treatments of 25,000 to 50,000 rep was proposed, but more information is needed about possible deleterious effects. Fungi, the cause of deterioration of damp grain, can be eliminated by irradiation levels around 250,000 rep, but damage to germination, starch, and protein, as well as darkening due to non-enzymatic browning, question the practicality of such treatment for improving storage properties. A decrease in power consumption in milling occurs, probably related to radiation-splitting of starch, which also involves decrease in dextrin chain length and gelatinization viscosity, as well as increases in maltose value. An increase in the soluble pentosans and loss of their gelling characteristic when treated with oxidizing agents is also observed, paralleling the appearance of major deterioration in breadmaking quality and loss of bromate response. Reduction of grain viability with irradiation is not paralleled by a corresponding drop in formazan production from TTC, due apparently to the formation of browning products, reducing in character (reductones), at high radiation levels. Evidence concerning the effects of irradiation on dough and breadmaking properties is conflicting but the improvement claimed in weak wheats can be explained on the basis of a stimulation in gas production during dough fermentation due to increase in starch degradation products; probably it does not involve beneficial modification of the gluten. Thus, when irradiated flours are baked with optimum quantities of sugar, amylase supplements and oxidizing agents, no improving effect due to irradiation is observed and the damage to bread properties is progressive; it is reversible in terms of loaf volume but not crumb grain by treatment with potassium bromate, but only at moderate irradiation levels. Reduction of dough mixing time and water absorption, as well as adverse changes in bread flavor and rate of staling are other effects of irradiation. (auth)
- Research Organization:
- United Nations Children's Fund, New York
- NSA Number:
- NSA-18-013528
- OSTI ID:
- 4083125
- Journal Information:
- Proc. Intern. Congr. Biochem., 5th, Moscow, 1961, Other Information: Orig. Receipt Date: 31-DEC-64
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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