Three wheat cultivars SW-1, SKW-355 and HS-240 were gamma irradiated at 2.5 and 5 kGy doses. The
effect of gamma irradiation on physicochemical properties of whole wheat flour samples was investigated.
Results revealed significant (p 0.05) decrease in water absorption, oil absorption, swelling power
and emulsion capacity of all the cultivars under study, whereas, water solubility index, emulsion stability,
foaming capacity and stability were found to increase upon irradiation. Pasting properties in general
were also found to decrease with irradiation. Structural analysis revealed a decrease in the intensities of
O-H, C-H and O¼C stretches and bending mode of water with increase in irradiation dose from 0 to 5 kGy
for HS-240 and SW-1 whereas the reverse was true for SKW-355. Irradiation treatment decreased the
Hunter color ‘L’ and ‘b’ values while as ‘a’ values were increased with increase in irradiation dose.