Enhancing Physicochemical and Functional Properties of Wheat Flour by Dielectric Barrier Discharge Plasma Treatment

Atmospheric pressure cold plasma (ACP), a nonthermal technology, has gained interest in food science for its potential to enhance food functional properties. This study investigates the effects of ACP treatment on the physicochemical and functional properties of wheat flour using a DBD-based device powered by a bipolar pulsed power supply. Electro-optical characterization revealed the generation of reactive oxygen and nitrogen species, which drove functional improvements in wheat flour. Hydration and gelation properties were significantly enhanced, while physicochemical characteristics showed slight alterations. X-ray diffraction confirmed reduced crystallinity due to starch depolymerization, as confirmed by FTIR and differential scanning calorimetry analyses. Morphological and elemental changes were studied by using scanning electron microscopy and EDX. The findings demonstrate that ACP treatment enhances wheat flour functionality, making it suitable for diverse culinary applications. Further research is needed to explore its impact on the nutritional value, sensory attributes, and shelf life of wheat-based products.