Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour
[1]Introduction: Bread has a major role in the diet of people in Iran.One of the important factors affecting the quality of bread is the quality of wheat flour protein called gluten.Gluten is the principal structure forming elements of most baked products, contributing to the elasticity, cohesiveness and viscosity characteristics of the dough.Thus,