The quality characteristics of medium hard wheat flour were investigated after treatment with ozone gas (5 mg/L at 3.3 L/min) as a function of time (0, 0.5, 1.0, 1.5 and 2.0 h) in the study. Results indicated that the wet gluten content and whiteness of wheat flour increased significantly (P < 0.05) compared with the control. However, α-amylase activity, peak viscosities, hot paste viscosity, and cold paste viscosity decreased significantly (P < 0.05) during oxidation. For the microstructure, starch granules were reduced in size with ozone treatme...
