Quality of bread made from ozonated wheat (Triticum aestivum L.) flour.

@article{Sandhu2011QualityOB,
  title={Quality of bread made from ozonated wheat (Triticum aestivum L.) flour.},
  author={Harkanwal P. S. Sandhu and Frank A. Manthey and Senay Simsek},
  journal={Journal of the science of food and agriculture},
  year={2011},
  volume={91 9},
  pages={
          1576-84
        }
}
BACKGROUND Ozone gas could be used as a fumigant during grain and flour storage. Experiments were conducted to determine the effects of exposure to ozone and the effects of blending ozone-treated flour with control flour on flour functionality and bread-making quality. RESULTS Ozone treatment oxidized lipids, increased brightness and reduced the yellow hue of flour, and increased peak viscosity and setback viscosity of flour. Bread made from flour treated with ozone at 1500 mg kg(-1) for 4.5… CONTINUE READING

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