EFFECT OF OZONE ON THE RHEOLOGICAL PROPERTIES OF FLOURS AND DOUGH OF FRENCH SOFT WHEAT
Résumé
Because ozone can promote oxidation and/or degradation of chemical constituents present in the treated material (i.e. proteins, lipids, starch) due to its strong oxidizing properties, we have studied the effect of ozone on the main rheological properties of flour and dough of soft wheat. The results obtained showed that gaseous ozone leads to profound changes in the rheological behaviour of the products generated (i.e. flour-water suspensions, dough after mixing and finished French breadmaking products).The results obtained from the BIPEA bread-making tests fully confirm all the conclusions drawn from the various indirect rheological evaluations. Thus, the breads obtained from the baking of ozonated grains are less developed with bread volumes are greatly reduced and a significant drop in their overall bread-making score.
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