Department of Plant Sciences, North Dakota State University, Fargo, ND 58108-6050, USA.
J Sci Food Agric. 2011 Jul;91(9):1576-84. doi: 10.1002/jsfa.4350. Epub 2011 Mar 28.
Ozone gas could be used as a fumigant during grain and flour storage. Experiments were conducted to determine the effects of exposure to ozone and the effects of blending ozone-treated flour with control flour on flour functionality and bread-making quality.
Ozone treatment oxidized lipids, increased brightness and reduced the yellow hue of flour, and increased peak viscosity and setback viscosity of flour. Bread made from flour treated with ozone at 1500 mg kg(-1) for 4.5 min and bread made from flour blended with 100 g kg(-1) ozonated flour had good crust color and a whiter crumb and had more crumb cells, which resulted in a greater specific volume of the bread when compared with control flour. Flour functionality declined as ozone exposure increased beyond 9 min and as the concentration of ozonated flour increased beyond 200 g kg(-1) .
Bread made from flour exposed to ozone for 4.5 min or flour that contained 100 g kg(-1) fully ozonated flour had greater specific loaf volume and whiter crumb compared to bread made with control flour. Exposure of flour to ozone for longer times (9-45 min) and higher blends (200-1000 g kg(-1) ) deteriorated quality of bread.
臭氧气体可用作谷物和面粉储存时的熏蒸剂。进行了实验以确定暴露于臭氧的影响，以及将臭氧处理过的面粉与对照面粉混合对面粉功能和面包制作质量的影响。
臭氧处理氧化了脂质，增加了面粉的亮度并降低了其黄色调，同时增加了面粉的峰值黏度和回生黏度。用臭氧在 1500mgkg(-1)下处理 4.5 分钟的面粉制成的面包和用 100gkg(-1)臭氧面粉混合制成的面包具有良好的外壳颜色和更白的面包屑，并且具有更多的面包屑细胞，这导致面包的比容大于对照面粉。随着臭氧暴露时间超过 9 分钟和臭氧面粉浓度超过 200gkg(-1)，面粉功能下降。
与对照面粉相比，暴露于臭氧 4.5 分钟的面粉或含有 100gkg(-1)完全臭氧面粉的面粉制成的面包具有更大的特定面包体积和更白的面包屑。面粉暴露于臭氧的时间更长（9-45 分钟）和比例更高（200-1000gkg(-1)）会降低面包的质量。
