Ozonation as an alternative to chlorination for soft wheat flours

被引：35

作者：

Chittrakorn, Sasivimon ^{[1
,2
]}

Earls, Dru ^{[1
]}

MacRitchie, Finlay ^{[1
]}

机构：

[1] Kansas State Univ, Dept Grain Sci & Ind, Manhattan, KS 66506 USA

[2] Naresuan Univ, Dept Agro Ind, Phitsanulok 65000, Thailand

来源：

JOURNAL OF CEREAL SCIENCE | 2014年 / 60卷 / 01期

关键词：

Ozonation; Chlorination; Cake volume; Lipids; INORGANIC OXIDIZING-AGENTS; IN-VITRO POLYMERIZATION; CAKE-BAKING; GLUTENIN SUBUNITS; BATTER EXPANSION; LIPIDS; STARCHES; OZONE;

D O I：

10.1016/j.jcs.2014.02.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High ratio cakes made from ozonated flour attained volumes and other quality characteristics comparable to those from chlorinated flours at 36 min ozonation time. Ozone thus appears to be a viable and more environmentally acceptable alternative to chlorine. Extraction of lipids from flour caused deterioration of cake quality which was not restored by ozonation, indicating that lipids were involved in the improving effects of ozonation. Oxidation by ozone led to higher molecular weights of polymeric proteins. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：217 / 221

页数：5

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