Effect of plasma-activated water on dough rheology and bread quality characteristics of sunn pest (Eurygaster integriceps)-damaged wheat flour

The effects of plasma-activated water (PAW) on the rheological and bread quality characteristics of sunn pest (Eurygaster integriceps) damaged wheat flour (SDWF) were investigated in this study. PAW was produced by subjecting water to argon gas for 0, 30, 60, 120, and 180 s (PAW-0, PAW-30, PAW-60, PAW-120, PAW-180). Plasma treatment significantly increased pH, oxidation reduction potential, hydrogen peroxide, nitrite, nitrate, and alkalinity, particularly at PAW-120 and PAW-180. SDWF had significantly higher SMS/Kieffer dough and gluten extensibility values than PAW-0, correlated with plasma application time. SMS/Chen-Hoseney dough stickiness increased at PAW-30 and PAW-60 and decreased at PAW-180. PAW led to a reduction in wet and dry gluten and water-binding capacity but remarkably increased the gluten index. The protein, total phenolics, loaf volume, crust and crumb L∗ and b∗ showed an increase, while the moisture, water activity, and antioxidant activity of SDWF-breads (SDWB) demonstrated a decrease with the usage of PAW. The hardness and adhesiveness of the SDWB decreased significantly at PAW-180. The SEM images of SDWB revealed the most compelling result in PAW-180, where starch particles were uniformly distributed, suggesting a well-developed gluten network. Fourier Transform Infrared Spectroscopy (FTIR) results indicated that PAW was most effective at PAW-180. Consequently, we propose that a 180-s application of argon plasma to water may enhance the rheological properties of SDWF, thus improving processing efficiency and the quality of SDWB.