Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)

Figure 2

Dough development time (a) and stability (b) of hard red wheat, soft wheat, and intermediate wheatgrass flour. Error bars represent standard deviations (), and different lowercase and uppercase letters represent differences () between flour types before and after plasma treatment (assessed by Tukey’s HSD test), respectively. Asterisks represent differences () within the same flour type due to plasma treatment (assessed by a paired t-test).

(a)

(b)