Physical Properties of Wheat Flour Treated by Supercritical Carbon Dioxide

Wheat flour is very popular food materials in worldwide. In this study, the aim of this work was to investigate the effect of supercritical carbon dioxide (SCO2) treatment on physical properties of wheat flours. Wheat flour was treated using SCO2 under different treatment conditions. SCO2 treatment was carried out to treat the wheat flour at different pressures of 10 to 30 MPa, constant temperature of 40°C and additives 70%-ethanol. Whiteness and bulk density of wheat flour was increased in the treatment of SCO2. These results indicated that the treatment effect was high at high pressure. In case of particle size and angle of repose, SCO2 treatment was more efficient than SCO2 treatment with additives 70%-ethanol.