Abstract
Overozonized wheat flour was added to unozonized wheat flour at three different ratios (M1: 1 : 1; M2: 1 : 2; and M3: 1 : 3), and the mixed flour was evaluated for quality properties, including pH, protein component, dough property, pasting property, and steamed bread quality. The pH of the mixed flour gradually increased as the addition content of overozonized flour decreased. The three mixed flour had higher insoluble polymeric protein (IPP) content than unozonized flour. Compared with overozonized flour, M1 and M2 flour did not show a significant difference in IPP content, but M3 flour exhibited a decreased IPP content. Three mixed flour had higher dough development time and dough stability time than both unozonized and overozonized flour, and there was no significant difference among three mixed flour in these two dough parameters. Peak, trough, and final viscosities of the three mixed flour were between those of unozonized and overozonized flour. Steamed bread of three mixed flour had larger specific volume and better texture than that of overozonized flour, with steamed bread of M3 flour showing the best attributes. Among the three mixed flour, M1 flour was the closest to overozonized flour in volatile compounds of steamed bread. These results suggested overozonized flour can be mixed with unozonized flour to decrease the deterioration of overozonization on the dough and food-making properties of wheat flour, but the mixing ratio should be taken into consideration to obtain a better quality.
Highlights
Wheat is a staple cereal for nearly 35% of the world’s population
In this study, overozonized wheat flour was added to the unozonized at different ratios (1 : 1, 1 : 2, and 1 : 3), and the mixed flour was compared in dough properties, protein composition, pH, pasting properties, and qualities of the steamed bread products. is research can provide a reference for the proper application of ozone treatment in wheat industry
3.1. pH. e acidity of wheat flour directly affects the property of dough [17]. pH values of wheat flour added with different ratios of overozonized wheat flour are shown in Figure 1. e pH of overozonized wheat flour was significantly lower than that of unozonized flour. is result might be due to the structure change of starch and lipids during ozone treatment
Summary
Wei Zhang ,1,2 Xianli Luo, Liuyan Li, Zaixi Shu, Pingping Wang, and Xuefeng Zeng. Overozonized wheat flour was added to unozonized wheat flour at three different ratios (M1: 1 : 1; M2: 1 : 2; and M3: 1 : 3), and the mixed flour was evaluated for quality properties, including pH, protein component, dough property, pasting property, and steamed bread quality. E pH of the mixed flour gradually increased as the addition content of overozonized flour decreased. M1 and M2 flour did not show a significant difference in IPP content, but M3 flour exhibited a decreased IPP content. Ree mixed flour had higher dough development time and dough stability time than both unozonized and overozonized flour, and there was no significant difference among three mixed flour in these two dough parameters. Among the three mixed flour, M1 flour was the closest to overozonized flour in volatile compounds of steamed bread. ese results suggested overozonized flour can be mixed with unozonized flour to decrease the deterioration of overozonization on the dough and food-making properties of wheat flour, but the mixing ratio should be taken into consideration to obtain a better quality
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call