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

Abstract : Ozone treatment (10 g/kg) of common wheat grains with a new patented process, Oxygreen®, 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. (Résumé d'auteur)
Type de document :
Article dans une revue
Journal of Cereal Science, Elsevier, 2008, 47, pp.245--251. 〈10.1016/j.jcs.2007.04.004〉
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http://hal.univ-reunion.fr/hal-01193270
Contributeur : Claire Tessier <>
Soumis le : vendredi 4 septembre 2015 - 16:51:36
Dernière modification le : mardi 10 octobre 2017 - 16:16:27

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Claire Desvignes, M. Chaurand, M. Dubois, A. Sadoudi, Joël Abécassis, et al.. Changes in common wheat grain milling behavior and tissue mechanical properties following ozone treatment. Journal of Cereal Science, Elsevier, 2008, 47, pp.245--251. 〈10.1016/j.jcs.2007.04.004〉. 〈hal-01193270〉

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