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

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

Heating time (s) Wet gluten content (%) Dry gluten content (%) Gluten water absorption (%) Gluten index
0 (control) 29.2 ± 0.6a 11.9 ± 0.3a 144.5 ± 1.5a 77 ± 3a
60 30.5 ± 0.2a 12.0 ± 0.4a 154.5 ± 1.4a 67 ± 3b
90 31.5 ± 2.0a 12.8 ± 1.0a 148.2 ± 35.1a 60 ± 2bc
120 32.5 ± 0.7a 12.4 ± 0.8a 162.9 ± 11.5a 59 ± 2bc
150 33.2 ± 1.5a 12.5 ± 0.7a 166.8 ± 27.7a 60 ± 2bc
180 33.4 ± 0.1a 14.0 ± 0.9a 139.5 ± 15.7a 58 ± 1c
  1. Data were expressed as means ± standard deviations. Different superscript letters in the same column show a significant difference (P < 0.05).