期刊论文

Ding, Wenping;Shi, Yong-Cheng

英文

Food Chemistry

0308-8146

2021

341

Pt 2

128203

10.1016/j.foodchem.2020.128203

This research was kindly supported by the National Natural Science Foundation of China [grant number 31801577]; the Research and Innovation Initiatives of WHPU [grant number 2016y17]; the China Scholarship Council; and the Excellent Science and Technology Innovation Team of Young and Middle-aged Researchers in Universities of Hubei. This is contribution no. 21-028-J of the Kansas Agricultural Experiment Station. CRediT authorship contribution statement Wei Zhang: Conceptualization, Methodology, Investigation, Writing - original draft, acquisition. Liuyan Li: Validation, Investigation. Zaixi Shu: Visualization. Pingping Wang: Validation. Xuefeng Zeng: Validation. Wangyang Shen: Visualization. Wenping Ding: Supervision, Project administration. Yong-Cheng Shi: Writing - review & editing, Supervision.

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Two different pearling degrees of wheat kernels (lightly-pearled: 14.4% and heavily-pearled: 38.9%) and un-pearled kernels were treated with ozone and evaluated for flour compositions and properties. Ozonation did not change main compositions and damaged starch content of three kernels’ flours. Flour brightness of all three kernels was improved after ozone treatment. Ozonation enhanced the dough strength of the flours from un-pearled and pearled kernels and the effect elevated with increasing pearling degree. Ozone treatment increased the peak...