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

Figure 7

C-cell images of steamed breads made from native and ozone-treated wheat flours. (a) Native flour; (b) LOF-5 (wheat flour treated at low-intensity condition for 5 min); (c) LOF-30 (wheat flour treated at low-intensity condition for 30 min); (d) HOF-5 (wheat flour treated at high-intensity condition for 5 min); (d) HOF-30 (wheat flour treated at high-intensity condition for 30 min).

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