University of Khartoum

Influence of Tempering With Ozonated Water on Rheological Properties and Baking Quality of Sudanese Wheat Flour

Influence of Tempering With Ozonated Water on Rheological Properties and Baking Quality of Sudanese Wheat Flour

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Title: Influence of Tempering With Ozonated Water on Rheological Properties and Baking Quality of Sudanese Wheat Flour
Author: Mudawi, Hassan Ali; Abdelrahim, Saifeldin Mohamed Khair; Gadien, Khalid Abdelrahman
Abstract: This Study was carried out on the effect of ozonated tempering on rheological properties and baking quality of two Sudanese wheat cultivars as well as to investigate its impact on the mold and yeast contamination. Two local cultivars: Debaira and Elneelain were treated with two doses of ozone (1.0 and 5.0 ppm). Rheological properties and total mold and yeast count were carried out for the two wheat cultivars. Baking quality and sensory evaluation were carried out for bread (loaf) made from the two cultivars ozonated and non-ozonated. Results indicated significant difference in the flour and bread quality of the two varieties. Both cultivars Debaira and Elneelainwere low in water absorption (62.7 and 58.8%), specific loaf volume (3.83 and 3.13 cm3/g) and extensibility (147 and150 min), respectively. Treatment of ozonated tempering of the two wheat cultivars decreased alpha amylase activity, specific loaf volume and resistance in Debaira cultivar, while it increased these in Elneelain cultivar; however, the water absorption and degree of softening values for both cultivars decreased. The results from microbiological investigation showed that ozone treatment at 5 ppm were effective against mold, yeast an A. flavus de-contamination. Generally, Debaira cultivar had better bread making qualities attributes than Elneelain cultivar.
URI: http://khartoumspace.uofk.edu/123456789/26569


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