The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

Table 1 Effects of different microwave treatment time on whole wheat flour gluten quality

Heating time (s)	Wet gluten content (%)	Dry gluten content (%)	Gluten water absorption (%)	Gluten index
0 (control)	29.2 ± 0.6^a	11.9 ± 0.3^a	144.5 ± 1.5^a	77 ± 3^a
60	30.5 ± 0.2^a	12.0 ± 0.4^a	154.5 ± 1.4^a	67 ± 3^b
90	31.5 ± 2.0^a	12.8 ± 1.0^a	148.2 ± 35.1^a	60 ± 2^bc
120	32.5 ± 0.7^a	12.4 ± 0.8^a	162.9 ± 11.5^a	59 ± 2^bc
150	33.2 ± 1.5^a	12.5 ± 0.7^a	166.8 ± 27.7^a	60 ± 2^bc
180	33.4 ± 0.1^a	14.0 ± 0.9^a	139.5 ± 15.7^a	58 ± 1^c

Data were expressed as means ± standard deviations. Different superscript letters in the same column show a significant difference (P < 0.05).

ISSN: 2661-801X