University of Khartoum

Influence of Tempering with Ozonated Water on Physico-chemical Properties of Sudanese Wheat Flour

Influence of Tempering with Ozonated Water on Physico-chemical Properties of Sudanese Wheat Flour

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Title: Influence of Tempering with Ozonated Water on Physico-chemical Properties of Sudanese Wheat Flour
Author: Mudawi, Hassan Ali; Sulieman, Abdel Moneim Elhadi; Gadien, Khalid Abdelrahman
Abstract: This Study was carried out to investigate the effect of ozonated tempering on physicochemical properties of two Sudanese wheat cultivars. Two local cultivars: Debaira and Elneelain were treated with two doses of ozone (1.0 and 5.0 ppm). Proximate composition was carried out for the two wheat cultivars (72% extraction rate). In addition, sedimentation value, falling number value and gluten quality & quantity were determined for ozonated and non-ozonated Sudanese wheat flours. Results indicated significant difference in the quality of the flours of the two varieties. The two cultivars had low falling number (584 and 364 sec). Sedimentation value (28 and 20 cm3) for Debaira and Elneelain, respectively. Treatment of ozonated tem-pering of the two wheat cultivars didn’t significantly affected the quality with exception of falling number and gluten index.
URI: http://khartoumspace.uofk.edu/123456789/26568


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