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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dc.contributor.author Mudawi, Hassan Ali
dc.contributor.author Sulieman, Abdel Moneim Elhadi
dc.contributor.author Gadien, Khalid Abdelrahman
dc.contributor.other Food Science and Technology en_US
dc.date 2016-01
dc.date.accessioned 2018-05-09T08:06:50Z
dc.date.available 2018-05-09T08:06:50Z
dc.date.submitted 2018
dc.identifier.uri http://khartoumspace.uofk.edu/123456789/26568
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher University of Khartoum en_US
dc.subject Wheat en_US
dc.subject Falling number en_US
dc.subject Moisture en_US
dc.subject Protein en_US
dc.subject Ash en_US
dc.title Influence of Tempering with Ozonated Water on Physico-chemical Properties of Sudanese Wheat Flour en_US
dc.type Publication en_US
dc.Faculty Agriculture en_US

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