Effect of Ozone Gas Treatment of Wheat Flours on Flour and Bread Quality

Year 2019, , 329 - 341, 18.11.2019

Muhammed Sami Elgün Nermin Bilgiçli

https://doi.org/10.24323/akademik-gida.647710

Cited By: 1

Abstract

In this study, ozone gas was applied on the flours
of different wheat varieties, and the effects of ozone on flour, dough and
bread properties were investigated. For this purpose, ozone gas was applied
just after milling at the flow rate of 0,4 g/h on flours of two different wheat
varieties (Bezostaya-1 and Gerek-79). In flour samples, physical, chemical,
technological, rheological and microbiological analysis with breadmaking
experiments were conducted on the day of ozonation and after 21 days of resting
time. Ozone application reduced the yellowness value of flour samples from 9.17
to 8.37. The 21-day resting time with ozone application showed synergistic
effect on lightness and yellowness values of the flour samples. Ozone
application did not cause significant (p>0.05) difference on ash, protein,
gluten, gluten index, falling number, phenolic content and antioxidant activity
values of wheat flour.  During 21-day
resting time, falling number values of the flour increased from 305.25 to
330.25 second, and amylolytic activity decreased. The amount of phytic acid in
flour decreased from 365.35 mg / 100 g to 302.48 mg / 100 g by ozone
application. 21-day resting time was also significantly (p<0.05) reduced the
phytic acid content of the flour. In general, 21 days resting time and ozone
application had a positive effect on the rheological properties of dough at
farinograph and extensograph. As expected, Bezostaya-1 wheat flours gave
superior bread properties than Gerek-79 flours. Ozonation improved bread
symmetry and pore structure, and decreased crumb firmness significantly. Flours
ozonated just after milling procedure gave similar flour, dough and bread
quality properties to flours rested 21 days.

Keywords

Ozone, Flour quality, Dough rheology, Bread quality, Wheat cultivars

Buğday Ununa Ozon Gazı Uygulamasının Un ve Ekmek Kalitesine Etkisi

Abstract

Bu araştırmada, farklı buğday
çeşitlerine ait unlara uygulanan ozon gazının, un,  hamur ve ekmek özellikleri üzerine etkisi
araştırılmıştır. Bu amaçla, öğütmeyi takiben iki farklı buğday çeşidine
(Bezostaya-1 ve Gerek-79) ait unlara şahide karşılık ozon jeneratörü yardımıyla
0,4 g/h debi ile ozon gazı uygulanmıştır. Un örneklerinde ozonlamanın yapıldığı
gün ve 21 günlük dinlendirme sonrasında fiziksel, kimyasal, teknolojik,
reolojik ve mikrobiyolojik analizler ile ekmek denemeleri gerçekleştirilmiştir.
Ozon uygulaması un örneklerinin sarılık değerini 9.17’den 8.37’e düşürmüştür.
21 gün dinlendirme ve ozon uygulaması sinerjistik etki göstererek unların
parlaklık değerini daha fazla artıp, sarılık değerinin daha fazla düşmesine
neden olmuştur. Ozon uygulaması buğday unlarının kül, protein, glüten, glüten
indeks, düşme sayısı, fenolik madde miktarı ve antioksidan aktivite
değerlerinde önemli (p<0.05) bir farklılığa neden olmamıştır. Unlarda düşme sayısı
21 günlük dinlendirme ile 305.25 saniyeden 330.25 saniyeye yükselerek
amilolitik aktivitede azalma gerçekleşmiştir. Ozonlama ile unlarda fitik asit
miktarı 365.35 mg/100 g’dan 302.48’e düşerken, 21 gün dinlendirme süresi
sonunda da unların fitik asit miktarında önemli (p>0.05) azalma
gerçekleşmiştir. Genel olarak, 21 günlük dinlendirme ve ozon uygulaması
farinograf ve ekstensografta hamur reolojik özellikleri üzerinde olumlu etkide
bulunmuştur. Tahmin edildiği gibi Bezostaya-1 buğday unları, Gerek-79 buğday
unlarından daha üstün ekmek özellikleri vermiştir. Ozonlama ekmek simetrisi ve
gözenek yapısını düzeltmiş, ekmek içi sertliğini önemli düzeyde düşürmüştür.
Öğütme sonrası ozon gazı uygulanan unların, 21 gün dinlendirilmiş unlara yakın
kalitede un, hamur ve ekmek özellikleri verdiği tespit edilmiştir.

Keywords

Ozon, Un kalitesi, Hamur reolojisi, Ekmek kalitesi, Buğday çeşidi

References

• [1] Elgün, A., Ertugay, Z. (1995). Tahıl İşleme Teknolojisi. Atatürk Üniversitesi Ziraat Fakültesi Yayınları, No:718, Erzurum.
• [2] Kim, J.G., Yousef, A.E., Dave, S. (1999). Application of fer enhancing the microbiological safety and quality of foods: A review. Journal of Food Protection, 62(9), 1071-1087.
• [3] Moore, G., Griffith, C., Peters, A. (2000). Bactericidal properties of ozone and its potential application as a terminal disinfectant. Journal of Food Protect, 63(8), 1100-1106.
• [4] Anonim. (2018). http://www.ozonuygulamaları.com/ (Erişim: 09.09.2018).
• [5] Kuşçu, A., Pazır, F. (2004). Gıda endüstrisinde ozon uygulamaları. Gıda Teknolojisi, 29(2), 123-129.
• [6] Anık, A. (2007). İklimlendirme sistemlerinde ozon kullanımının incelenmesi. Yüksek Lisans Tezi, Gazi Üniversitesi Fen Bilimleri Enstitüsü, Ankara.
• [7] Sandhu, H.P., Manthey, F.A., Simsek, S., Ohm, J.B. (2011). Comparison between potassium bromate and ozone as flour oxidants in breadmaking. Cereal Chemistry, 88(1), 103-108.
• [8] Xu, L. (1999). Use of ozone to improve the safety of fresh fruits and vegetables. Food Technology, 53(10), 58-63.
• [9] Khadre, M.A., Yousef, A.E. (2001). Sporicidal action of ozone and hydrogen peroxide: a comparative study. International Journal of Food Microbiology, 71, 131-138.
• [10] İbanoğlu, Ş. (2002). Wheat washing with ozonated water: Effects on selected flour properties. International Journal of Food Science and Technology, 37(5), 579-584.
• [11] Polat, H. (2009). Dezenfeksiyon amaçlı ozon kullanımı. Su Ürünleri Merkez Araştırma Enstitüsü Yunus Araştırma Bülteni, 9(2), 14-17.
• [12] Çatal, H., İbanoğlu, Ş. (2010). Gıdaların ozonlanması. Gıda Teknolojileri Elektronik Dergisi, 5(3), 47-55.
• [13] Tiwari, B.K., Brennan, C.S., Curran, T., Gallagher, E., Cullen, P.J., O’Donnell, C.P. (2010). Application of ozone in grain processing. Journal of Cereal Science, 51, 248-255.
• [14] Kim, J.G., Yousef, A.E., Khadre, M. A. (2003). Ozone and its current and future application in the food industry. Advances in Food and Nutrition Research, 45, 167-218.
• [15] Varga, L., Szigeti, J. (2016). Use of ozone in the dairy industry: A review. International Journal of Dairy Technology, 69, 157-168.
• [16] Tzortzakis, N., Chrysargyris, A. (2017). Postharvest ozone application for the preservation of fruits and vegetables. Food Reviews International, 33, 270-315.
• [17] Hampson, B.C., Montevalco, J., Williams, D.W. (1996). Regulation of ozone as a food sanitising agent: Application of ozonation in sanitising vegetable process wash-waters. IFT Annual Meeting, Book of Abstracts, p. 140, Institute of Food Tecnologist, USA.
• [18] Nagayoshi, M., Fukuizumi, T., Kitamura, C., Yano, J., Terashita, M., Nishihara, T. (2004). Efficacy of ozone on survival and permeability of oral microorganisms. Oral Microbiology Immunology, 19, 240-246.
• [19] Güzel-Seydim, Z., Grene, A.K., Seydim, A.C. (2004). Use of ozone in the food industry. Lebensmittel Wissenschaft und Technologie, 37, 453-460.
• [20] Cemeroğlu, B., Yemencioğlu, A., Özkan, M. (2001). Meyve ve Sebzelerin Bileşimi Soğukta Depolanmaları. Gıda Teknolojisi Derneği Yayınları, No:494, Ankara.
• [21] László, Z., Hovorka-Horváth, Z., Beszédes, S., Kertész, S., Gyimes, E., Hodúr, C. (2008). Comparison of the effects of ozone, UV and combined ozone/UV treatment on the color and microbial counts of wheat flour. Ozone: Science & Engineering, 30(6), 413-417.
• [22] Desvignes, C., Chaurand, M., Dubois, M., Sadoudi, A., Abecassisve, J., Lullien-Pellerin, V. (2008). Changes in common wheat grain milling behavior and tissue mechanical properties following ozone treatment. Journal of Cereal Science, 47, 245-251.
• [23] VonGunten, U. (2003). Ozonation of drinking water: Part I. Oxidation kinetics and product formation. Water Research, 37, 1443-1467.
• [24] Obadi, M., Zhu, K.X., Peng, W., Zhou, H.M., Sulieman, A.A., Mohammed, K., Zhou, H.M. (2018). Shelf life characteristics of bread produced from ozonated wheat flour. Journal of Texture Studies, 49(5), 492-502.
• [25] Mendez, F., Maier, D.E., Mason, L.J., Woloshuk, C.P. (2003). Penetration of ozone into columns of stored grains and effects on chemical composition and processing performance. Journal of Stored Products Research, 39, 33-44.
• [26] İbanoğlu, Ş. (2001). Influence of tempering with ozonated water on the selected properties of wheat flour. Journal of Food Engineering, 48, 354-350.
• [27] Sandhu, H.P., Manthey, F.A., Simsek, S. (2011). Quality of bread made from ozonated wheat (Triticum aestivum L.) flour. Journal of the Science of Food and Agriculture, 91(9), 1576-1584.
• [28] Sui, Z., Yao, T., Zhong, J., Li, Y., Kong, X., Ai, L. (2016). Ozonation treatment improves properties of wheat flour and the baking quality of cake. Philippine Agricultural Scientist, 99, 50-57.
• [29] Dubois, M., Coste, C., Despres, A.G., Efstathiou, T., Nio, C., Dumont, E., Parent-Massin, D. (2006). Food Additives & Contaminants: Part A- Chemistry, Analysis, Control, Exposure & Risk Assessment. Taylor & Francis Limited, 23, 1.
• [30] Gwirtz, J. (2009). Ozone use in flour milling: Researchers aggressively testing the chemical compound as a replacement for chlorine gas in controlling microbial contamination. World Grain, 75-79.
• [31] Demir, M.K., Elgün, A., Elgün, M.S. (2011). Farklı tip unlara ozon uygulamasının un, hamur ve ekmek kalitesi üzerine etkisi. Gıda, 36(4), 209-216.
• [32] Pyler, E.J. (1988). Baking Science and Technology. 3th Eddition, Two volume sets, Sosland Pub. Co.
• [33] Piemontese, L., Messia, M. C., Marconi, E., Falasca, L., Zivoli, R., Gambacorta, L., Perrone, G., Solfrizzo, M. (2018). Effect of gaseous ozone treatments on DON, microbial contaminants and technological parameters of wheat and semolina. Food Additives & Contaminants: Part A, 35(4), 760-771.
• [34] Obadi, M., Zhu, K.X., Peng, W., Ammar, A.F., Zhou, H.M. (2016). Effect of ozone gas processing on physical and chemical properties of wheat proteins. Tropical Journal of Pharmaceutical Research, 15(10), 2147-2154.
• [35] Düzgüneş, O., Kesici, T., Kavuncu, O., Gürbüz, F. (1987). Araştırma ve Deneme Metodları (İstatistiksel Metodlar-II), Ankara Üniversitesi Ziraat Fakültesi Yayınları, No: 1021, Ankara.
• [36] Elgün, A., Türker, S., Bilgiçli, N. (2001). Tahıl ve Ürünlerinde Analitik Kalite Kontrolü. Konya Ticaret Borsası Yayınları, No: 2, Konya.
• [37] AACC. (1990). American Association of Cereal Chemists, Approved Methods of the AACC: 8th edition, The Association: St. Paul, MN, USA.
• [38] ICC. (2002). International Association for Cereal Science and Technology, ICC- Vienna, Austria
• [39] Francis, F.J. (1998). Colour analysis, In: Food Analysis, Nielsen S.S. (Ed), An Aspen Publishers, Maryland, Gaithersnurg, USA, 599-612.
• [40] Anonim (2005), Merck Gıda Mikrobiyolojisi Uygulamaları, A.K. Halkman (ed), Başak Matbaacılık Limited Şirketi, Ankara, 358.
• [41] Haug, W., Lantzsch, H.J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal product. Journal of the Science of Food and Agriculture, 34, 1423-1426.
• [42] Slinkard, K., Singelton, V.L. (1977). Total phenolic analysis, automation and comparison with manual methods. American Journal of Enology and Viticulture, 28(1), 49-55.
• [43] Gamez-Meza, N., Noriega-Rodriguez, J.A., Medina-Juarez, L.A., Ortega Garcia, J., Cazarez-Casanova, R., Angulo-Guerrero, O. (1999). Antioxidant activity in soybean oil of extracts from Thompson grape bagasse. Journal of the American Oil Chemists Society (JAOCS), 76, 1445-1447.
• [44] Gyamfi, M.A., Yonamine, M., Aniya, Y. (1999). Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. General Pharmacology, 32(6), 661-667.
• [45] Beta, T., Nam, S., Dexter, J.E., Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions. Cereal Chemistry, 82, 390-393.
• [46] Bayrakçı, H., Türker, S., Elgün, A., Ertas, N., Bilgiçli, N. (2010). Buğdayın tavlanmasında mikrodalga uygulamasının öğütme ve ekmekçilik kalitesine etkisi. Akademik Gıda, 8(6), 6-12.
• [47] Marston, K., Khouryieh, H., Aramouni, F. (2015). Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment. Food Science and Technology International, 21, 631-640.
• [48] Pomeranz, Y. (1988). Wheat Chemistry and Technology. AACC, St. Paul, MN, USA.
• [49] Türker, S., Elgün, A. (1998). Süne ve kımıl zararlı buğdayların farklı sıcaklıklarda kısa süreli depolanmasının un özelliklerine etkisi. Unlu Mamüller Dergisi, 5(6), 50-58.
• [50] Li, M., Peng, J., Zhu, K.X., Guo, X.N., Zhang, M., Peng, W., Zhou, H.M. (2013). Delineating the microbial and physical-chemical changes during storage of ozone treated wheat flour. Innovative Food Science and Emerging Technologies, 20, 223-229.
• [51] Bilgiçli, N. (2002). Fitik asitin beslenme açısından önemi ve fitik asit miktarı düşürülmüş gıda üretim metotları. S.Ü. Ziraat Fakültesi Dergisi, 16(30), 79-83.
• [52] Andreasen, M.F., Christensen, L.P., Meyer, A.S., Hansen, A. (2000). Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varieties. Journal of Agriculture and Food Chemistry, 48, 2837-2842.
• [53] Yu, L., Haley, S., Perret, J., Haris, M. (2004). Comparison of wheat flours grown at different locations for their antioxidant properties. Food Chemistry, 86, 11-16.
• [54] Miller, K.A., Hoseney, R.C. (1999). Effect of oxidation on the dynamic rheological properties of wheat flour-water doughs. Cereal Chemistry, 76(1), 100-104.
• [55] Li, M.M., Guan, E.Q., Bian, K. (2015). Effect of ozone treatment on deoxynivalenol and quality evaluation of ozonised wheat. Food Additives & Contaminants: Part A. 32, 544-553.
• [56] Kotancılar, H.G., Çelik, İ., Ertugay, Z., Elgün, A. (1996). Farklı ambalajlarda depolanan katkılı ve katkısız unlarda meydana gelen reolojik ve ekmek özelliklerindeki değişimlerin belirlenmesi üzerine bir araştırma. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 27(1), 31-49.
• [57] Chittrakorn, S., Earls, D., MacRitchie, F. (2014). Ozonation as an alternative chlorination for soft wheat flours. Journal of Cereal Science, 60, 217-221.