Effect of Slightly Alkaline Electrolyzed Water Tempering on Surface Microorganisms and Moisture Distribution in Wheat

To reduce the effect of microorganisms on wheat quality, in this study, the effects of slightly alkaline electrolyzed water (SALEW) tempering on wheat surface microorganisms, water distribution in wheat grains, flour yield and color of wheat flour were investigated by comparing SALEW tempering with conventional tempering. Results indicated that compared with conventional tempering, SALEW tempering exhibited inhibitory effects on the total colony count, coliform bacteria, molds, yeasts, and heat-resistant spores. This inhibitory effect on coliform bacteria was particularly prominent under varying tempering temperatures, times, and moisture contents. A comprehensive analysis revealed that tampering with SALEW at 25 ℃ for 24 h to a moisture content of 16% provided the optimum microorganism-reducing effect. Additionally, SALEW tempering reduced tempering time by 4 h and increased wheat flour yield by 2%~3% compared to conventional methods.