Enhancing Xinong black spike whole flour dough and Mantous through CP non-thermal treatment: Quality improvements and consumer preference

Abstract

This study investigates the application of cold plasma (CP) technology as a non-thermal method to enhance the processing quality of Xinong Black Spike-Whole Flour (XBS-WF) dough and Mantou. XBS-WF, valued for its rich color and high nutritional content, poses challenges in dough handling and Mantou production due to its unique characteristics. In this study, samples were treated under CP conditions at 40 V and 0.9 A for 2, 4 and 6 min, with untreated samples serving as a control, and it was found that the CP treatment improved key quality parameters of the dough, including starch granule morphology, viscosity, pasting behavior, water absorption, and stability. These changes contributed to improvements in dough color, aroma, and overall handling properties. However, prolonged CP exposure led to undesirable effects, such as starch granule aggregation and changes in dough microstructure, which increased hardness and elasticity but reduced adhesion and chewiness. CP-treated XBS-WF dough showed enhanced sensory attributes, particularly in taste, flavor, and texture. For the Mantou, CP treatment resulted in improved color, texture, fluffiness, elasticity, and overall mouthfeel, aligning well with consumer preferences. Low-field nuclear magnetic resonance analysis revealed a redistribution of water within the dough, likely due to the reinforcement of the gluten network, which contributed to improved moisture retention and Mantou quality. Sensory evaluations further confirmed the superiority of CP-treated Mantous in terms of appearance, porosity, structure, and resilience, leading to higher consumer acceptance. These results suggest CP as a promising method to enhance XBS-WF processing quality with potential for industrial use.