LAUSR

Abstract In order to study the effects of superheated steam (SS) treatment of wheat on the physicochemical properties of wheat flour and cracker quality, soft wheat was treated with SS and the pasting properties and solvent retention capacity (SRC) of wheat flour and cracker quality were determined. The results showed that both the physicochemical properties of wheat flour and cracker quality were significantly affected by SS treatment of wheat. Pasting properties of wheat flour were affected by SS treatment of wheat significantly, which indicated the increase of gelatinized starch and damaged starch. At the steam temperatures from 140 to 215 °C, 50% sucrose SRC (SuSRC), 5% sodium carbonate SRC (SCSRC), and water SRC (WSRC) increased with the extending of treatment time. Meanwhile, 5% lactic acid SRC (LASRC) and gluten performance index (GPI) initially increased and then decreased. Besides, the spread ratio, hardness and fracturability of crackers were improved. According to the results above, we concluded that SS treatment of wheat had significant effects on the physicochemical properties of wheat flour and could improve cracker quality in a relatively short time (shorter than 3 min). The most suitable condition for improving cracker quality was SS treatment of wheat at 165 °C for 3 min.