State key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China.
Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
J Texture Stud. 2018 Oct;49(5):492-502. doi: 10.1111/jtxs.12309. Epub 2017 Dec 20.
The objective of this work was to study the effect of ozone treatment on the quality of bread and its shelf life. Flour was treated with ozone gas a rate of 5 L/min for 5, 15, 25, 35, and 45 min. Baking studies showed that bread made from flour treated with ozone for 15 min exhibited improved quality properties (in terms of specific volume, bread color, and crumb cell numbers). Exposure to ozone for shorter times did not cause obvious changes in the major volatile compounds of bread. A shelf life tests showed that ozone gas treatment influenced the extent of starch crystallinity. The relative starch crystallinity of bread made from flour treated with ozone for 15 min was lower than the control value, as were the hardness, springiness, and cohesiveness. Microscopic examination of crumb structure revealed remarkable differences between control and treated breads.
Although ozone is a naturally occurring substance found in the atmosphere, ozone can also be produced synthetically. Recently, ozone has come to be regarded as a new treatment for flour. Especially in countries where the chlorination is forbidden, ozone treatment may be of a great interest if it were associated with significant and reliable changes in flour. Ozone treatment of wheat flour tends to improve bread shelf life and quality in terms of physiochemical, baking properties, X-ray diffraction data, volatile compound levels, crumb structure, and textural characteristics. Given such findings, desirable shelf life and bread qualities may be achieved when ozone is used as a flour oxidant prior to bread baking. Analyses of the effects of ozone gas on treatment of flour on bread shelf life and quality would aid the production of high quality and extend the shelf life of bread.
本研究旨在探讨臭氧处理对面包品质和保质期的影响。将面粉以 5 L/min 的流速用臭氧气体处理 5、15、25、35 和 45 min。烘焙研究表明，臭氧处理 15 min 的面粉所制面包的品质特性（比容、面包色泽和面包屑细胞数）得到改善。暴露于臭氧的时间较短不会导致面包主要挥发性化合物发生明显变化。保质期测试表明，臭氧气体处理会影响淀粉结晶度。臭氧处理 15 min 的面粉所制面包的相对淀粉结晶度低于对照值，其硬度、弹性和粘性也低于对照值。面包屑结构的微观检查显示对照面包和处理面包之间存在显著差异。
虽然臭氧是大气中天然存在的物质，但也可以人工合成。最近，臭氧已被视为面粉的一种新处理方法。特别是在禁止氯化的国家，如果臭氧处理与面粉发生显著且可靠的变化相关，那么它可能会引起极大的兴趣。臭氧处理小麦粉可以改善面包的保质期和理化性质、烘焙特性、X 射线衍射数据、挥发性化合物水平、面包屑结构和质地特征。鉴于这些发现，在烘焙面包之前使用臭氧作为面粉氧化剂可能会实现理想的保质期和面包质量。分析臭氧气体对面包保质期和质量的影响有助于生产高质量和延长面包的保质期。
