Cereal Chem 60:456 - 460.  |  VIEW ARTICLE
Gamma Radiation of Wheat. I. Effects on Dough and Baking Properties.

L. A. MacArthur and B. L. D'Appolonia. Copyright 1983 by the American Association of Cereal Chemists, Inc. 

The effect of cobalt 60 gamma-radiation treatments (50, 100, 200, and 300 Krad) on the rheological properties and baking characteristics of three hard red spring (HRS) wheat cultivars was investigated. Amylograph peak viscosity and falling number values of the flour decreased significantly as radiation levels increased for all three cultivars, whereas Grain Amylase Analyzer values remained essentially constant, indicating no change in alpha-amylase enzyme. As radiation dosage increased for all samples, farinograph absorption increased, and dough development time and stability decreased. Baking quality decreased as radiation increased but appeared to be influenced by variety. Baking quality of the irradiated flour improved slightly after the flour was stored for six months. No apparent differences were noted in wet gluten and protein solubility values.