Wheat washing with ozonated water: effects on selected flour properties

Abstract

Soft and hard wheat samples were washed using ozonated water (1.5 mg L−1). Milling (rate of extraction), rheological (farinograph and extensograph characteristics), chemical (protein, falling number, sedimentation volume), colour (Hunter Laboratory values) and microbiological (total bacterial and yeast/moulds) properties of flours milled from the washed wheat were evaluated. Results indicated that washing with ozonated water did not significantly alter the chemical, physical or rheological properties of the flours from hard wheat samples. However, small but statistically significant (P=0.05) differences were observed on extensograph values of flours milled from the soft wheat washed with ozonated water. A significant reduction (P=0.05) in the total bacterial and yeast/mould counts was obtained after washing with ozonated water for both soft and hard wheat samples. Results suggest that ozonated water can be successfully used to wash hard wheat without affecting flour quality.