Comparison Between Potassium Bromate and Ozone as Flour Oxidants in Breadmaking

Abstract

The objective of this research was to compare the efficacy of potassium bromate with that of ozone treatment in wheat flour oxidation for breadmaking. In the first experiment, flour was treated with ozone at 1,500 ppm for 2, 4.5, 9, and 18 min. In the second experiment, flour was fully treated with ozone at 1,500 ppm for 45 min and then blended with control flour at concentrations of 10–30% (w/w). Flour became whiter and less yellow as ozonation time increased when compared to control flour. Size‐exclusion HPLC detected an increase in SDS buffer insoluble polymeric proteins in flour exposed to ozone. Bread made from flour treated with ozone for 2–4.5 min and bread that was made from flour blended with fully ozonated flour at 5 and 10% (w/w) was not significantly different for specific volume when compared with bread made with flour containing potassium bromate. Bread made from flour treated with ozone for 2, 4.5, and 9 min had a greater number of cells in crumb with larger loaf volumes than control flour. Results indicate that ozone treatment of flour could eliminate the need for potassium bromate in breadmaking.

Shelf life characteristics of bread produced from ozonated wheat flour

“…The number of cells was also related to bread volume. These results are in agreement with those of Sandhu, Manthey, Simsek, and Ohm (2011) who reported that bread made from flour treated with ozone for 2, 4.5, and 9 min exhibited improved specific volumes and numbers of crumb cells. An increase in ozonation time from 25 to 45 min reduced total cell number, the average cell area, and the cell-to-total area ratio.…”

Physicochemical Changes in Nontraditional Pasta During Cooking

“…The absorbance area and area % values were calculated for six main fractions of SE‐HPLC that included F1 (3.5–4.5 min retention time), F2 (4.5–5.7 min), F3 (5.7–6.1 min), F4 (6.1–6.8 min), F5 (6.8–7.5 min), and F6 (7.5–8.1 min) (Sandhu et al 2011). Primary components constituting individual fractions were high‐molecular‐weight polymeric proteins for F1; low‐molecular‐weight polymeric proteins for F2; ω‐gliadin for F3; γ‐, β‐, and α‐gliadins for F4; and albumins and globulins for F5 and F6 (Larroque et al 1997).…”

Ozonation as an alternative to chlorination for soft wheat flours

“…The results indicate that ozone has an ability to oxidize the yellow pigments in wheat flour such as the carotenoids. Lutein, the primary carotenoid pigment in wheat flour, contains conjugated double bonds that may readily be oxidized by ozone (Sandhu et al, 2011).…”

“…When flour was treated with ozone, its dough gave higher alveograph force and tenacity and lower extensibility (Violleau et al, 2012). In a study of breadmaking, flour treated with ozone gave larger specific bread volume and better crumb characteristics, suggesting that ozone could be a viable alternative to potassium bromate (Sandhu et al, 2011).…”