Abstract

Baking characteristics are the backbone of industrial importance of wheat (Triticum). Wheat is mostly consumed in the form of industrial products like baked or extruded products in developed countries. The baking characteristics are improved to desired level by adding some permitted chemicals prior to the baking/extrusion process. In current era, the consumer is becoming health conscious and demanding for chemical free foods. Thus, there is dire need for the suitable alternative technology which can improve the baking characteristics of the wheat flour without using the chemical substances. This opinion report details about the application of ultraviolet radiation as a universal maturing agent to improve the wheat flour. The industrial potential and applicability of UV irradiation in wheat processing plant is also discussed.