Changes in common wheat grain milling behavior and tissue mechanical properties following ozone treatment

被引：34

作者：

Desvignes, C. ^{[1
]}

Chaurand, M. ^{[1
]}

Dubois, M. ^{[2
]}

Sadoudi, A. ^{[1
]}

Abecassis, J. ^{[1
]}

Lullien-Pellerin, V. ^{[1
]}

机构：

[1] Univ Montpellier 2, CIRAD INRA Montpellier SupAgro, UMR Ingn Agropolymeres & Technol Emergentes 1208, F-34000 Montpellier, France

[2] Goemar, ZAC La Madeleine, F-35400 St Malo, France

来源：

JOURNAL OF CEREAL SCIENCE | 2008年 / 47卷 / 02期

关键词：

aleurone; common wheat; mechanical properties; milling; ozone;

D O I：

10.1016/j.jcs.2007.04.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Ozone treatment (10g/kg) of common wheat grains with a new patented process, Oxygreen((R)), used before milling was found to significantly reduce (by 10-20%) the required energy at breaking stage whatever the grain hardness and without changes in the flour yield. Detailed study of each of the milling steps undertaken on a hard type cultivar showed that both the breaking and the reduction energy were decreased. Reduction of the coarse bran yield was also observed concomitantly with an increase in the yield of white shorts. Biochemical characterization of the milling fractions pointed out changes in technological flour properties as starch damage reduction, aleurone content enrichment and increase of insoluble glutenin polymers. Measurement of wheat grain tissue mechanical properties showed that ozone treatment leads to reduction of the aleurone layer extensibility and affects the local endosperm resistance to rupture. These data as well as the direct effect of ozone oxidation on biochemical compounds could explain the observed changes in milling energy, bran and shorts yield and flour composition. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：245 / 251

页数：7

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