Journal
CYTA-JOURNAL OF FOOD
Volume 14, Issue 3, Pages 449-456Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2015.1133714
Keywords
Wheat flour; ozone treatment; flour quality; steamed breads
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The quality characteristics of medium hard wheat flour were investigated after treatment with ozone gas (5 mg/L at 3.3 L/min) as a function of time (0, 0.5, 1.0, 1.5 and 2.0 h) in the study. Results indicated that the wet gluten content and whiteness of wheat flour increased significantly (P < 0.05) compared with the control. However, alpha-amylase activity, peak viscosities, hot paste viscosity, and cold paste viscosity decreased significantly (P < 0.05) during oxidation. For the microstructure, starch granules were reduced in size with ozone treatment and all became single starch granules after 1.5 h treatment. Ozone treatment time for 1.0 h had positive effects on quality scores, volume/weight, height, skin color, skin structure, external appearance and internal structure. Ozone treatment was beneficial in wheat flours to obtain improved steamed bread properties.
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