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

Table 2

The specific volumes and texture attributes of steamed breads made from native and ozone-treated wheat flours^†.

	Specific volume (mL/g)	Hardness (g)	Chewiness (g)	Elasticity	Resilience
Native flour	2.74 ± 0.10^c	1439.2 ± 31.6^c	1060.8 ± 16.3^c	0.889 ± 0.024^b	0.465 ± 0.008^d
LOF-5	2.64 ± 0.01^bc	965.2 ± 54.9^b	649.6 ± 55.0^b	0.876 ± 0.032^b	0.399 ± 0.012^a
LOF-30	2.55 ± 0.04^b	910.9 ± 40.3^b	639.7 ± 27.7^b	0.887 ± 0.004^b	0.435 ± 0.003^bc
HOF-5	2.57 ± 0.11^b	709.9 ± 10.7^a	530.7 ± 10.2^a	0.909 ± 0.008^b	0.445 ± 0.021^cd
HOF-30	1.84 ± 0.03^a	2413.6 ± 75.8^d	1482.6 ± 103.0^d	0.807 ± 0.057^a	0.414 ± 0.032^ab

^†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.