Journal
JOURNAL OF TEXTURE STUDIES
Volume 49, Issue 5, Pages 492-502Publisher
WILEY
DOI: 10.1111/jtxs.12309
Keywords
bread staling; ozone gas; shelf life; texure analysis
Categories
Funding
- Priority Academic Program Development of Jiangsu, Higher Education Institutions, Wuxi City, Jiangsu Province, People's Republic of China
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The objective of this work was to study the effect of ozone treatment on the quality of bread and its shelf life. Flour was treated with ozone gas a rate of 5 L/min for 5, 15, 25, 35, and 45 min. Baking studies showed that bread made from flour treated with ozone for 15 min exhibited improved quality properties (in terms of specific volume, bread color, and crumb cell numbers). Exposure to ozone for shorter times did not cause obvious changes in the major volatile compounds of bread. A shelf life tests showed that ozone gas treatment influenced the extent of starch crystallinity. The relative starch crystallinity of bread made from flour treated with ozone for 15 min was lower than the control value, as were the hardness, springiness, and cohesiveness. Microscopic examination of crumb structure revealed remarkable differences between control and treated breads.
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