In order to study the effects of ozone treatment on the storage property and quality of whole wheat flour, the fatty acid value, damaged starch contents, wet gluten contents, farinograph and extensograph properties, viscosity of pasting properties and other parameters of whole wheat flour under different ozone treatment time were determined and analyzed in this study. The results showed that the increasing of ozone treatment time reduced the fatty acid value. Though the fatty acid value of whole wheat flour was increased gradually with the increase of storage time, it was still in line with national standards even after three months later. The damaged starch contents were increased slightly. The wet gluten contents, the stability time and the extensograph energy were increased at first and reached the maximum when the ozone treatment time was 15 min, then decreased. The peak viscosity and low viscosity were positively correlated with the ozone treatment time. The color of whole wheat flour could be improved obviously. Considering the effects of ozone on the storage property and quality of whole wheat flour, the most appropriate ozone treatment time was 15 min.
LI Xuejie
,
ZHANG Jian
,
MENG Zhihui
,
AI Zhilu
. Effects of ozone treatment on the storage property and quality ofwhole wheat flour[J]. Food and Fermentation Industries, 2020
, 46(9)
: 141
-145
.
DOI: 10.13995/j.cnki.11-1802/ts.023108
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