Shelf life characteristics of bread produced from ozonated wheat flour

Area of Science:

• Food Science
• Chemistry
• Materials Science

Background:

• Ozone is a naturally occurring atmospheric gas that can be synthesized for industrial applications.
• Flour treatment is a critical step in bread production, influencing final product quality.
• Chemical treatments for flour, like chlorination, face regulatory restrictions in some regions.

Purpose of the Study:

• To investigate the impact of ozone gas treatment on wheat flour.
• To evaluate the effects of varying ozone exposure times on bread quality attributes.
• To determine the influence of ozone treatment on bread's shelf life and physiochemical properties.

Main Methods:

• Wheat flour was treated with ozone gas at a controlled rate (5 L/min) for durations of 5, 15, 25, 35, and 45 minutes.
• Bread was baked using the treated flour, and quality parameters such as specific volume, color, and crumb structure were analyzed.
• Shelf-life tests were conducted, including assessments of starch crystallinity, texture (hardness, springiness, cohesiveness), and microscopic crumb examination.

Main Results:

• Bread made from flour treated with ozone for 15 minutes showed significant improvements in specific volume, color, and crumb cell count.
• Ozone exposure did not substantially alter major volatile compounds at shorter treatment times.
• Ozone treatment reduced starch crystallinity, leading to decreased hardness, increased springiness, and altered cohesiveness in the bread.

Conclusions:

• Ozone treatment of wheat flour offers a promising alternative for enhancing bread quality and extending shelf life.
• The study demonstrated that ozone treatment can positively influence physiochemical properties, baking performance, and textural characteristics of bread.
• Optimal ozone application for flour treatment can lead to superior bread quality and prolonged shelf stability, especially where chlorination is restricted.