Cereal Chem. 70:760-762   |  VIEW ARTICLE

NOTE: Physical, Chemical, and Baking Properties of Wheat Dried with Microwave Energy.

L. E. Campana, M. E. Sempe, and R. R. Filgueira. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Physical, chemical, and baking properties of two wheat cultivars with different natural moisture contents, as well as a rewetted mix of commercial wheat cultivars, were investigated after drying with microwave energy. Although the total protein content was not affected, the functionality of gluten was altered gradually wih increasing time of exposure, as indicated by rheological and baking properties. The level of damage depended on both the intensity of the drying treatment and the initial moisture content.