Effect of Ozonation on the Properties of Dry and Moisturized Bread Wheat Grain with and without Bran

Abstract

The effects of ozone gas on the color, pH and gelatinization properties of dry and moisturized bread wheat grain with and without bran were investigated in present study. Dry and wetted grain samples were ozonated for 2 hours at 18oC. Ozonation increased the brightness for both dry and wet grains with and without bran. Presence of high moisture caused more increase in brightness for samples without bran after ozonation. Ozone gas decreased redness of wheat grains with and without bran. Moisturizing caused the more decrease in redness for samples without bran after the ozone process. Ozonation of dry wheat grains both with and without bran resulted in yellowness decrease, while wet wheat grains both with and without bran were not affected by ozonation process. Ozone gas caused the sharp decrease in the pH value of grain samples especially in the presence of moisture. Onset and peak temperatures of ozonated wheat grains with bran increased significantly for both dry and wet samples while the enthalpy was reduced only for wet sample with bran. However, any significant change in onset temperature, peak temperature and enthalpy was not determined for both dry and moisturized wheat grains without bran after ozonation process.