Abstract
The wheat was treated by ozone fumigation method at concentration of 5 mg/L for 0, 0.5, 1.0, 1.5 and 2.0 h, respectively. Then the wheat flour was used to make steamed bread. The ozone treatment effect on steamed bread quality was evaluated by the specific volume, texture profile analysis, and sensory evaluation. The aspect ratio increased with the increased ozone treatment time, however, the specific volume increased first and then decreased. For the texture profile analysis, 1.0 h ozone treatment could reduce the α-amylase activity and increase the gluten content, which increased the hardness and elasticity of the steamed bread. At the same time, the steamed bread had good color, texture and flavor with 1.0 h ozone treatment.
Publication Date
8-28-2015
First Page
23
Last Page
26
DOI
10.13652/j.issn.1003-5788.2015.04.006
Recommended Citation
Bo, LI and Xin, GAO
(2015)
"Effect of ozone treatment on quality of steamed breads,"
Food and Machinery: Vol. 31:
Iss.
4, Article 6.
DOI: 10.13652/j.issn.1003-5788.2015.04.006
Available at:
https://www.ifoodmm.cn/journal/vol31/iss4/6
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