The Effect of High-Pressure Pre-Soaking on the Water Absorption, Gelatinization Properties, and Microstructural Properties of Wheat Grains

Abstract

High-pressure processing (HPP) is a novel technology that is used in many food processing operations to increase both the efficiency and a reduction in the energy and time required to modify and improve the physical and chemical properties of traditional food products. The objective of this study was to investigate the impacts of applying three treatments of a high hydrostatic pressure (HHP) and a control, i.e., 0, 100, 300 and 600 MPa, on the water absorption, gelatinization properties, and microstructural changes of wheat grains. The results indicated that the HHP treatments with a pressure of 300 and 600 MPa resulted in an increase of 16.7–24.8% in the mass of the grains; however, the pressure of 600 MPa did not result in a mass increase through water uptake. Further, the transition enthalpy increased with the HHP pressure, with 600 MPa defined as the threshold value for pressure. The results from this study demonstrated that a HHP treatment may enhance the soaking process of wheat grains and, thus, positively affect their gelatinization properties. These preliminary results may be used to improve the processing efficiency and quality of wheat-based products.