In this study, the effect of ozone treatment on the microorganism mortality in wheat flour and shelf-life of fresh noodles were investigated, as well as the physicochemical properties of wheat flour and textural qualities of cooked noodles. Results showed that the total plate count (TPC) can be largely reduced in wheat flour exposed for 30 min and 60 min in ozone gas. Flour and noodle sheet whiteness, dough stability, and viscosity properties of wheat starch were all improved by ozone treatment. Free cysteine content in wheat flour was shown to decrease significantly (P < 0.05) as the treat time increased, while no significant difference was observed in the activity of polyphenol oxidase (PPO). In addition, ozone treated noodles were generally higher in firmness, springiness, and chewiness, while lower in adhesiveness. Microbial growth and darkening rate of fresh noodles made from ozone treated flour were delayed significantly (P < 0.05).

Evaluation the physicochemical properties of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

244th National Meeting (2012)

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