Ozonation treatment improves properties of wheat flour and the baking quality of cake
2016
Zhongquan Sui | Tianming Yao | Jinfeng Zhong | Yuxi Li | Xiangli Kong | Lianzhng Ai
Changes in the properties of wheat flour after ozonation treatment as function of exposure time were investigated. Wheat flours were treated by 20 mg/SL gaseous ozone for 15 s, 30 s, 1 min, 2 min, 5 min, 10 min, 20 min and 30 min. Ozonation treatment improved the pasting properties, texture properties and solvent retention capacity of wheat flour. Lipid component of wheat flour and the chemical components connectivity of protein were affected to different degrees as a function of exposure time. Results of the study showed that ozone-treated wheat flour could be used to improve the quality of high ratio cakes.
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Эту запись предоставил University of the Philippines at Los Baños