Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour

Figure 1

pH values of native and ozone-treated wheat flours. Means with the same letter were not significantly different (α = 0.05). LOF-5: wheat flour treated at low-intensity condition for 5 min; LOF-30: wheat flour treated at low-intensity condition for 30 min; HOF-5: wheat flour treated at high-intensity condition for 5 min; HOF-30: wheat flour treated at high-intensity condition for 30 min.