摘要： Salmonella spp. is one of the top foodborne pathogens associated with low-moisture foods and they exhibit significant resistance to conventional thermal treatments. UV light pulses emitted from light emitting diode (LED) has shown antimicrobial potential in high-moisture foods and water. However, limited information is available about the antimicrobial potential of UV light with different wavelengths, including 395 nm in low-moisture foods. The objectives of this study were to investigate the antimicrobial potential of 395 nm pulsed LED light in wheat flour and the resulting quality changes. This study demonstrated a maximum 2.91 log reduction of Salmonella cocktail in wheat flour treated with 395 nm pulsed LED for 60 min in a semi-closed system. Oxidation occurred in wheat flour after 30 and 60 min exposure to the 395 nm LED, which subsequently led to bleaching, and polymerization of gluten components through disulphide linkage. The water holding capacity of gluten was reduced by oxidation, and the contents of secondary structures were altered significantly after pulsed LED treatment, but the rheological properties were not deteriorated. The disulfide bond formation naturally happens during dough formation and the oxidation triggered by pulsed LED treatment may play a role on accelerating this process. The 395 nm pulsed LED treatment could be a promising decontamination technology for wheat flour with an additional benefit of bleaching of the flour without chemicals.