Effects of ozone treatment on physicochemical properties of Korean wheat flour
作者： Min Jung Lee , Mi Jeong Kim , Han Sub Kwak , Seung-Taik Lim , Sang Sook Kim
DOI: 10.1007/S10068-017-0059-5
关键词:
摘要: The objective of this study was to investigate the effects ozone treatment on physicochemical properties Korean wheat flour. Wheat flour samples were treated with gas at 120 ppm for 15, 30, 45, and 60 min. Color b value, pH, mold decreased as exposure time increased. water absorption index, peak viscosity, final viscosity increased by treatment. Photomicrographs suspensions under polarized light showed granules tended lose birefringence owing during swelling. result SDS-PAGE that intensity protein bands low molecular weights slightly in ozone-treated flours compared control results affected starch flour, suggesting a need further investigation structural changes ozone.
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