Effect of Ozone Gas Treatment of Wheat Flours on Flour and Bread Quality

Year 2019, Volume: 17 Issue: 3, 329 - 341, 18.11.2019

Muhammed Sami Elgün Nermin Bilgiçli

https://doi.org/10.24323/akademik-gida.647710

Cited By: 1

Abstract

In this study, ozone gas was applied on the flours
of different wheat varieties, and the effects of ozone on flour, dough and
bread properties were investigated. For this purpose, ozone gas was applied
just after milling at the flow rate of 0,4 g/h on flours of two different wheat
varieties (Bezostaya-1 and Gerek-79). In flour samples, physical, chemical,
technological, rheological and microbiological analysis with breadmaking
experiments were conducted on the day of ozonation and after 21 days of resting
time. Ozone application reduced the yellowness value of flour samples from 9.17
to 8.37. The 21-day resting time with ozone application showed synergistic
effect on lightness and yellowness values of the flour samples. Ozone
application did not cause significant (p>0.05) difference on ash, protein,
gluten, gluten index, falling number, phenolic content and antioxidant activity
values of wheat flour.  During 21-day
resting time, falling number values of the flour increased from 305.25 to
330.25 second, and amylolytic activity decreased. The amount of phytic acid in
flour decreased from 365.35 mg / 100 g to 302.48 mg / 100 g by ozone
application. 21-day resting time was also significantly (p<0.05) reduced the
phytic acid content of the flour. In general, 21 days resting time and ozone
application had a positive effect on the rheological properties of dough at
farinograph and extensograph. As expected, Bezostaya-1 wheat flours gave
superior bread properties than Gerek-79 flours. Ozonation improved bread
symmetry and pore structure, and decreased crumb firmness significantly. Flours
ozonated just after milling procedure gave similar flour, dough and bread
quality properties to flours rested 21 days.

Keywords

Ozone, Flour quality, Dough rheology, Bread quality, Wheat cultivars

Buğday Ununa Ozon Gazı Uygulamasının Un ve Ekmek Kalitesine Etkisi

Abstract

Bu araştırmada, farklı buğday
çeşitlerine ait unlara uygulanan ozon gazının, un,  hamur ve ekmek özellikleri üzerine etkisi
araştırılmıştır. Bu amaçla, öğütmeyi takiben iki farklı buğday çeşidine
(Bezostaya-1 ve Gerek-79) ait unlara şahide karşılık ozon jeneratörü yardımıyla
0,4 g/h debi ile ozon gazı uygulanmıştır. Un örneklerinde ozonlamanın yapıldığı
gün ve 21 günlük dinlendirme sonrasında fiziksel, kimyasal, teknolojik,
reolojik ve mikrobiyolojik analizler ile ekmek denemeleri gerçekleştirilmiştir.
Ozon uygulaması un örneklerinin sarılık değerini 9.17’den 8.37’e düşürmüştür.
21 gün dinlendirme ve ozon uygulaması sinerjistik etki göstererek unların
parlaklık değerini daha fazla artıp, sarılık değerinin daha fazla düşmesine
neden olmuştur. Ozon uygulaması buğday unlarının kül, protein, glüten, glüten
indeks, düşme sayısı, fenolik madde miktarı ve antioksidan aktivite
değerlerinde önemli (p<0.05) bir farklılığa neden olmamıştır. Unlarda düşme sayısı
21 günlük dinlendirme ile 305.25 saniyeden 330.25 saniyeye yükselerek
amilolitik aktivitede azalma gerçekleşmiştir. Ozonlama ile unlarda fitik asit
miktarı 365.35 mg/100 g’dan 302.48’e düşerken, 21 gün dinlendirme süresi
sonunda da unların fitik asit miktarında önemli (p>0.05) azalma
gerçekleşmiştir. Genel olarak, 21 günlük dinlendirme ve ozon uygulaması
farinograf ve ekstensografta hamur reolojik özellikleri üzerinde olumlu etkide
bulunmuştur. Tahmin edildiği gibi Bezostaya-1 buğday unları, Gerek-79 buğday
unlarından daha üstün ekmek özellikleri vermiştir. Ozonlama ekmek simetrisi ve
gözenek yapısını düzeltmiş, ekmek içi sertliğini önemli düzeyde düşürmüştür.
Öğütme sonrası ozon gazı uygulanan unların, 21 gün dinlendirilmiş unlara yakın
kalitede un, hamur ve ekmek özellikleri verdiği tespit edilmiştir.

Keywords

Ozon, Un kalitesi, Hamur reolojisi, Ekmek kalitesi, Buğday çeşidi

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