Ozone Usage for Adjustment of Technological Properties of Wheat Baking Flour

摘要

Wheat baking flour has been used in our research studies. Ozone concentration used for the treatment has been in the range of 0.1 g/m~3; time of treatment has been varied from 9 to 27 minutes. The flour baking properties have been evaluated by gluten handwashing-off, bread test samples and by the use of devices such as Alveolograph, Farinograph. The ozone influence on gluten properties has been investigated by several methods and techniques: Arakawa and Yonezawa method has been applied to estimate aggregation capacity in gluten protein, the protein secondary structure has been studied by means of IR-spectroscopy. The investigation results have demonstrated that ozone influence on flour properties and bread structural and mechanical properties is definitely positive. Bread samples have shown the expansion of their total and specific volume along with enhancement of their appearance, porosity structure, etc. As a result of ozone treatment, the amount of wet gluten has gone down due to deterioration of its hydration capacity and increase in flour strength. Improvements in dough structural and mechanical properties such as an increase in mixing duration and dough stability for machine processing, reduction in dough dilution, etc. have been observed. It has been shown that ozone treatment of flour increases aggregated capacity in flour protein. According to IR-spectroscopy, the fraction of antiparallel β-sheets has increased in relation to the control samples pointing to the fact that there occur conformational changes in gluten proteins and their more compact spacing.