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

Table 1

The pasting parameters of native and ozone-treated wheat flours^†.

	PV (cP)	TRV (cP)	BDV (cP)	FV (cP)	SBV (cP)
Native flour	870.0 ± 26.9^a	651.0 ± 12.7^a	219.0 ± 14.1^a	1334.0 ± 43.8^a	683.0 ± 31.1^a
LOF-5	913.5 ± 33.2^ab	666.0 ± 25.5^a	247.5 ± 7.8^b	1364.0 ± 43.8^a	698.0 ± 18.4^ab
LOF-30	943.5 ± 19.1^b	670.0 ± 19.8^a	273.5 ± 0.7^b	1400.0 ± 18.4^a	730.0 ± 1.4^b
HOF-5	954.5 ± 19.1^b	682.0 ± 14.1^a	272.5 ± 5.0^b	1406.5 ± 29.0^a	724.5 ± 14.9^b
HOF-30	1423.0 ± 33.9^c	941.5 ± 13.4^b	481.5 ± 20.5^c	1778.5 ± 20.5^b	837.0 ± 7.1^c

^†Data were expressed as means ± SD. Means within a column that had 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. PV = peak viscosity; TRV = trough viscosity; BDV = breakdown viscosity; FV = final viscosity; SBV = setback viscosity.