Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation

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dc.contributor.authorMoll, Sarah
dc.contributor.authorZettel, Viktoria
dc.contributor.authorDelgado, Antonio
dc.contributor.authorHitzmann, Bernd
dc.date.accessioned2024-09-03T14:03:41Z
dc.date.available2024-09-03T14:03:41Z
dc.date.issued2022de
dc.description.abstractThe aim of this study is to compare the application of ozone with that of air during the dough kneading process. Experiments were performed on doughs made from two wheat flours of different protein contents by changing the treatment time and oxidative gas. All samples were analyzed by Farinograph, oscillatory rheometer, and dough extensibility test. Farinograph measurements showed that water absorption capacity by ozone treatment during kneading was increased by 1.8% and 2.6%, and dough development time was 47% and 37% higher than of untreated doughs made of lower and higher quality wheat flour, respectively. Dough softening was reduced by 30% and 42% by air. Ozone treatment slightly decreased the dough stability of doughs made from higher quality flour and increased dough softening for both. Ozone treatment increased the force required to break the dough strand after 5 min by 42% and 23% for samples of lower and higher quality wheat flour, respectively. The extensibility of the dough behaved inversely. The frequency sweep test showed an increase in G′ and G″.en
dc.identifier.swb1810800048
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16555
dc.identifier.urihttps://doi.org/10.1111/ijfs.15974
dc.language.isoengde
dc.rights.licensecc_by-nc-ndde
dc.source1365-2621de
dc.sourceInternational journal of food science and technology; Vol. 57, No. 9 (2022), 6130-6142de
dc.subjectDough rheologyen
dc.subjectDough strengthen
dc.subjectOzonationen
dc.subject.ddc660
dc.titleRheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formationen
dc.type.diniArticle
dcterms.bibliographicCitationInternational journal of food science and technology, 57 (2022), 9, 6130-6142. https://doi.org/10.1111/ijfs.15974. ISSN: 1365-2621
dcterms.bibliographicCitation.issn1365-2621
dcterms.bibliographicCitation.issue9
dcterms.bibliographicCitation.journaltitleInternational journal of food science and technology
dcterms.bibliographicCitation.volume57
local.export.bibtex@article{Moll2022, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16555}, doi = {10.1111/ijfs.15974}, author = {Moll, Sarah and Zettel, Viktoria and Delgado, Antonio et al.}, title = {Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation}, journal = {International journal of food science and technology}, year = {2022}, volume = {57}, number = {9}, }
local.export.bibtexAuthorMoll, Sarah and Zettel, Viktoria and Delgado, Antonio et al.
local.export.bibtexKeyMoll2022
local.export.bibtexType@article

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