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.)

Table 1

Solvent retention capacity of flour types before and after plasma treatment.

Solvent	Hard red wheat	Intermediate wheatgrass	Soft wheat
Before plasma treatment
Lactic acid	126.3	78.7	86.4
5% sodium carbonate
50% sucrose	114.3	107.2	103.1
Water		73.3
After plasma treatment
Lactic acid	121.3	79.2	88.6
5% sodium carbonate
50% sucrose	140.5	115.3	108.7
Water		84.1

Different letters indicate differences among values across rows, assessed via Tukey’s HSD test (), i.e., between flour types for the same solvent. Lowercase letters were used to signify differences before plasma treatment and uppercase letters to distinguish flour types after plasma treatment. Asterisks denote significant differences (paired t-test, ) in the proportion of a secondary structure type between untreated and plasma-treated flours of the same type.