Effect of Ozone Treatment on the Rheological Properties of Wheat Flour

Studies on Utilization of Ozone in Food Preservation Part VII

Abstract

Ozone treatment on wheat flour was carried out with ozone-oxygen stream (0.05-50ppm ozone) at a flow rate of 100l/min at 10°C for 1-6h., and changes in rheological properties were investigated. Results obtained were asfollows; (1) In afarinograph test, there were no significant differences in the consistency of dough by thetreatment. With an extensograph, 0.50-50ppm ozone treatment of soft and medium flour increased resistance to extension, and 0.05-50ppm (soft flour), 5.0-50ppm (medium flour) ozone treatment decreased extensibility as compared to control. (2) Intramolecular SH groups of wheat flour were decreased about 30% by ozone treatment at 50ppm for 1 hour, but in termolecular S-S bond were increased about 5% by the same treatment. From the results obtained, it is suggested that changes in rheological properties of wheat flour were due to the oxidaitive effect of ozone same as other oxidative agents.