Effect of Oxygreen® wheat ozonation process on bread dough quality and protein solubility

Oxygreen (R) ozonation process for wheat grain is efficient to modify its technological properties. Experiments have been realized to evaluate the influence of operational conditions (humidification rate, ozone pressure and ozone concentration in the inlet flow). Dough alveographic data and protein solubility have been pursued. Ozonated samples exhibited W between 231 10(-4) and 289 10(-4) J. An increase of W, and P/L was observed; nevertheless, ozonation treatment had to be moderated. In fact, high ozone concentration and pressure had a negative impact on dough strength. For treatment pursued with low ozone pressure and concentration, the Un-extractable Polymeric Protein/Extractable Protein ratio (UPP/EP) was higher (from 0.45 to 0.65) than that for the control (0.49). It was lower (from 0.41 to 0.57) after a harsh treatment. Our study shows that the Oxygreen (R) wheat ozone treatment leads to flours with the force and the tenacity higher, and extensibility lower than the control. Protein oxidation by ozone is the main suggested phenomenon which could explain the modification of protein solubility and technological properties of flours. (C) 2012 Elsevier Ltd. All rights reserved.