Effect of Ozonation on the Properties of Dry and Moisturized Bread Wheat Grain with and without Bran

Abstract

The effects of ozone gas on the color, pH and gelatinization properties of dry and moisturized bread wheat grain with and without bran were investigated in present study. Dry and wetted grain samples were ozonated for 2 hours at 18^oC. Ozonation increased the brightness for both dry and wet grains with and without bran. Presence of high moisture caused more increase in brightness for samples without bran after ozonation. Ozone gas decreased redness of wheat grains with and without bran. Moisturizing caused the more decrease in redness for samples without bran after the ozone process. Ozonation of dry wheat grains both with and without bran resulted in yellowness decrease, while wet wheat grains both with and without bran were not affected by ozonation process. Ozone gas caused the sharp decrease in the pH value of grain samples especially in the presence of moisture.  Onset and peak temperatures of ozonated wheat grains with bran increased significantly for both dry and wet samples while the enthalpy was reduced only for wet sample with bran. However, any significant change in onset temperature, peak temperature and enthalpy was not determined for both dry and moisturized wheat grains without bran after ozonation process.

Keywords

• Bran,Bread wheat,Moisturizing,Ozonation

Ozonlamanın Kepekli/ Kepeksiz Kuru ve Nemlendirilmiş Ekmeklik Buğday Taneleri Özellikleri Üzerine Etkileri

Abstract

Bu çalışmada, ozon gazının, kepekli ve kepeksiz kuru ve nemlendirilmiş ekmeklik buğday tanesinin renk, pH ve jelatinleşme özellikleri üzerine etkileri incelenmiştir. Kuru ve nemli tane örnekleri 18°C’de 2 saat ozonlanmıştır. Ozonlama, kepekli ve kepeksiz hem kuru hem de nemli tanelerin parlaklığını arttırmıştır. Yüksek nem oranı, kepeği olmayan numunelerde ozonlamadan sonra daha fazla parlaklık artışına neden olmuştur. Ozon gazı, kepekli ve kepeksiz buğday tanelerinin kırmızılık oranını azaltmıştır. Nemlendirme işlemi, ozonlamanın kepeği olmayan numunelerin kırmızılık oranında daha fazla azalmaya neden olmuştur. Kepekli ve kepeksiz kuru buğday tanelerinin ozonlanması sarılık oranının azalmasına neden olurken, kepekli ve kepeksiz nemli buğday taneleri ozonlama işleminden etkilenmemiştir. Ozon gazı, özellikle nem varlığında, tane örneklerinin pH değerlerinde keskin bir düşüşe neden olmuştur. Kepeğe sahip ozonlanmış buğday taneciklerinin başlangıç ​​ve tepe sıcaklıkları hem kuru hem de nemli numuneler için önemli ölçüde artarken, entalpi sadece kepekli nemli numuneler için azalmıştır. Bununla birlikte, ozonlama işleminden sonra hem kuru hem de nemlendirilmiş buğday taneleri için başlangıç sıcaklığı, tepe sıcaklığı ve entalpi üzerinde önemli bir değişiklik tespit edilmemiştir.

Keywords

• Kepek,Ekmeklik buğday,Nemlendirme,Ozonlama

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