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

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 oxid...

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Published in:Journal of the science of food and agriculture 2011-07, Vol.91 (9), p.1576-1584
Main Authors: Sandhu, Harkanwal PS, Manthey, Frank A, Simsek, Senay
Format: Article
Language:English
Subjects:
Biological and medical sciences
Blends
Bread
Bread - analysis
Bread - standards
bread quality
Cereal and baking product industries
Color
Effects
Flour
Flour - analysis
Food Handling - methods
Food industries
Food quality
Food science
Food Technology
Fumigation - methods
Fundamental and applied biological sciences. Psychology
Ingredients
Lipid Peroxidation
Lipids
Ozone
Polymer blends
Specific volume
Triticum
Viscosity
Wheat
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container_issue 9
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container_title Journal of the science of food and agriculture
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creator Sandhu, Harkanwal PS
Manthey, Frank A
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description 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 min and bread made from flour blended with 100 g kg−1 ozonated flour had good crust color and a whiter crumb and had more crumb cells, which resulted in a greater specific volume of the bread when compared with control flour. Flour functionality declined as ozone exposure increased beyond 9 min and as the concentration of ozonated flour increased beyond 200 g kg−1. CONCLUSION: Bread made from flour exposed to ozone for 4.5 min or flour that contained 100 g kg−1 fully ozonated flour had greater specific loaf volume and whiter crumb compared to bread made with control flour. Exposure of flour to ozone for longer times (9–45 min) and higher blends (200–1000 g kg−1) deteriorated quality of bread. Copyright © 2011 Society of Chemical Industry
doi_str_mv 10.1002/jsfa.4350
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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 min and bread made from flour blended with 100 g kg−1 ozonated flour had good crust color and a whiter crumb and had more crumb cells, which resulted in a greater specific volume of the bread when compared with control flour. Flour functionality declined as ozone exposure increased beyond 9 min and as the concentration of ozonated flour increased beyond 200 g kg−1. CONCLUSION: Bread made from flour exposed to ozone for 4.5 min or flour that contained 100 g kg−1 fully ozonated flour had greater specific loaf volume and whiter crumb compared to bread made with control flour. Exposure of flour to ozone for longer times (9–45 min) and higher blends (200–1000 g kg−1) deteriorated quality of bread. Copyright © 2011 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>ISSN: 1097-0010</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.4350</identifier><identifier>PMID: 21445841</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley &amp; Sons, Ltd</publisher><subject>Biological and medical sciences ; Blends ; Bread ; Bread - analysis ; Bread - standards ; bread quality ; Cereal and baking product industries ; Color ; Effects ; Flour ; Flour - analysis ; Food Handling - methods ; Food industries ; Food quality ; Food science ; Food Technology ; Fumigation - methods ; Fundamental and applied biological sciences. 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Sci. Food Agric</addtitle><description>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 min and bread made from flour blended with 100 g kg−1 ozonated flour had good crust color and a whiter crumb and had more crumb cells, which resulted in a greater specific volume of the bread when compared with control flour. Flour functionality declined as ozone exposure increased beyond 9 min and as the concentration of ozonated flour increased beyond 200 g kg−1. 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Psychology</subject><subject>Ingredients</subject><subject>Lipid Peroxidation</subject><subject>Lipids</subject><subject>Ozone</subject><subject>Polymer blends</subject><subject>Specific volume</subject><subject>Triticum</subject><subject>Viscosity</subject><subject>Wheat</subject><issn>0022-5142</issn><issn>1097-0010</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNp9kdtqFEEQhhsxmHX1wheQQRCTi9lU9XHmMgQ3B5YYMRLITdMz0429zuwk3TPG9entZTcRBL2qgvrqr8NPyBuEGQLQo2V0ZsaZgGdkglCqHADhOZmkGs0FcrpPXsa4BICylPIF2afIuSg4Tsj882haP6yz3mVVsKbJOtPYzIW-y_pf_coMtskevlkzZAfXwQ--HrvM2Dj4HylZzA4z1_ZjeEX2nGmjfb2LU_J1_vH65CxffDo9Pzle5DUXFHLDlBQGaGEVE1aAReYqtBw4FE2pSqhQVq4AVXGHFbOOK1EIJijKVGU1m5IPW9270N-PaQ3d-VjbtjUr249RFwpZIRGLRB78l0SpUCCVSX5K3v2FLtNJq3THRo8jA2AJOtxCdehjDNbpu-A7E9YaQW9c0BsX9MaFxL7dCY5VZ5sn8vHtCXi_A0ysTeuCWdU-_uE4Te8SZeKOttyDb-363xP1xZf58W50vu3wcbA_nzpM-K6lYkrom8tTfXN1e7uAK6oV-w1VKKmT</recordid><startdate>201107</startdate><enddate>201107</enddate><creator>Sandhu, Harkanwal PS</creator><creator>Manthey, Frank A</creator><creator>Simsek, Senay</creator><general>John Wiley &amp; Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201107</creationdate><title>Quality of bread made from ozonated wheat (Triticum aestivum L.) flour</title><author>Sandhu, Harkanwal PS ; Manthey, Frank A ; Simsek, Senay</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4520-a3765a028e735e50e13fb1e40408d9790b16bf807b4f1b3ef47585352169793c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Biological and medical sciences</topic><topic>Blends</topic><topic>Bread</topic><topic>Bread - analysis</topic><topic>Bread - standards</topic><topic>bread quality</topic><topic>Cereal and baking product industries</topic><topic>Color</topic><topic>Effects</topic><topic>Flour</topic><topic>Flour - analysis</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food quality</topic><topic>Food science</topic><topic>Food Technology</topic><topic>Fumigation - methods</topic><topic>Fundamental and applied biological sciences. 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Flour functionality declined as ozone exposure increased beyond 9 min and as the concentration of ozonated flour increased beyond 200 g kg−1. CONCLUSION: Bread made from flour exposed to ozone for 4.5 min or flour that contained 100 g kg−1 fully ozonated flour had greater specific loaf volume and whiter crumb compared to bread made with control flour. Exposure of flour to ozone for longer times (9–45 min) and higher blends (200–1000 g kg−1) deteriorated quality of bread. Copyright © 2011 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley &amp; Sons, Ltd</pub><pmid>21445841</pmid><doi>10.1002/jsfa.4350</doi><tpages>9</tpages></addata></record>
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source Wiley-Blackwell Read & Publish Collection
subjects Biological and medical sciences
Blends
Bread
Bread - analysis
Bread - standards
bread quality
Cereal and baking product industries
Color
Effects
Flour
Flour - analysis
Food Handling - methods
Food industries
Food quality
Food science
Food Technology
Fumigation - methods
Fundamental and applied biological sciences. Psychology
Ingredients
Lipid Peroxidation
Lipids
Ozone
Polymer blends
Specific volume
Triticum
Viscosity
Wheat
title Quality of bread made from ozonated wheat (Triticum aestivum L.) flour
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