Application of Ozone as a Dough Improver in Bread Dough Preparation
Article Sidebar
Main Article Content
Abstract
This study investigates the use of ozone (O3) as a dough conditioner in the preparation of cupcake batters, evaluating its impact on the quality of the final product. Sensory tests were conducted with different ozone concentrations (0, 0.5, 1, 1.5, and 2 ppm) to determine its effect on flavor, texture, and appearance. The methodology included the preparation of batters, followed by organoleptic analysis by a panel of experts. The results showed that the concentration of 1.5 ppm of ozone was the most favored, standing out for its superiority in flavor and texture, suggesting a significant improvement in air retention and the fluffiness of the cupcakes. The conclusions indicate that ozone not only enhances the physical properties of the dough but can also serve as a sustainable alternative to conventional chemical conditioners, offering an innovative approach in modern baking. This finding has relevant implications for the food industry, promoting healthier and more sustainable practices.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Los nombres y las direcciones de correo electrónico introducidos en esta revista se usarán exclusivamente para los fines establecidos en ella y no se proporcionarán a terceros o para su uso con otros fines.
How to Cite
References
R. G. de P. S. Franco, A. C. S. Oliveira y D. S. da Silva, "Influencia de los hidrocoloides en la elaboración de pan: una revisión", Ciencia y Tecnología de los Alimentos, vol. 39, no. 1, pp. 1-8, 2019.
A. B. Carmichael, S. N. Khan, and M. T. Kelly, "Ozone Technology for Food Processing: A Comprehensive Review," International Journal of Food Microbiology, vol. 270, pp. 1-14, 2018.
L. M. Gomez, J. B. Sanjuan, and C. P. Laguna, "Effects of Ozone Treatment on Wheat Flour and Dough Properties," Journal of Cereal Science, vol. 85, pp. 1-8, 2019.
M. H. Khan, A. S. Kader, and S. N. Hossain, "Impact of Ozone on Gluten Protein and Dough Rheology in Breadmaking," Food Chemistry, vol. 241, pp. 1-7, 2018.
N. J. M. Silva, K. R. F. Sant’Ana, and M. C. M. Oliveira, "Enzymatic Changes in Dough Treated with Ozone," Journal of Food Processing and Preservation, vol. 44, no. 2, pp. e14472, 2020.
F. M. Morales, P. M. Rodriguez, and G. S. Lopez, "Organoleptic and Functional Properties of Ozone-Treated Bakery Products," Food Research International, vol. 132, pp. 109060, 2020.
] F. Violleau et al. "Efecto del proceso de ozonización del trigo Oxygreen® en la calidad de la masa de pan y la solubilidad de las proteínas". Revista de Ciencia de los Cereales, 55 (2012): 392- 396 https://doi.org/10.1016/J.JCS.2012.01.014.https://doi.org/10.1016/J.JCS.2012.01.014.
Sholpan Tursunbayeva et al. "Desarrollo de una tecnología de cavitación ion-ozono altamente eficiente para la producción acelerada de pan". Informes Científicos, 11 (2021). https://doi.org/10.1038/s41598-021-98341-w.
R. Sharma et al. "Influencia de la ozonización en la funcionalidad de la harina de cereales y las características de la masa: una revisión". Ozono: Ciencia e Ingeniería, 43 (2021): 613 - 636. https://doi.org/10.1080/01919512.2021.1898337.
Wei Zhang et al. "Efecto de la intensidad del tratamiento con ozono en la propiedad de pegado, la composición de proteínas y la calidad del pan cocido al vapor de la harina de trigo tratada con ozono". Revista de Calidad de los Alimentos (2022). https://doi.org/10.1155/2022/1584656.
A. Iztayev, S. Tursunbayeva, S. Zhiyenbayeva, G. Iskakova, A. Matibayeva, R. Izteliyeva, y M. Yakiyayeva, "Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture," International Journal of Technology, vol. 14, no. 4, 2023. [Enlace] https://doi.org/10.14716/ijtech.v14i4.4242. F.
W. Zhang, H. Wang, L. Li, X. Zeng, Z. Shu, y P. Wang, "Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour," Journal of Food Quality, vol. 2022, Article ID 1584656, 2022. [Enlace] https://doi.org/10.1155/2022/1584656.
I. Akkozha, A. Iztayev, B. Iztayev, R. Mukhtarkhanova, y M. Yakiyayeva, "Accelerated technology for bread preparation using activated water," Potravinarstvo Slovak Journal of Food Sciences, vol. 2023, Article ID 1881. [Enlace] https://doi.org/10.5219/1881.
Z. Liang, J. Gao, P. Yu, y D. Yang, "History, mechanism of action, and toxicity: a review of commonly used dough rheology improvers," Critical Reviews in Food Science and Nutrition, vol. 63, pp. 947-963, 2021. [Enlace] https://doi.org/10.1080/10408398.2021.1956427.
S. Tursunbayeva, A. Iztayev, A. Mynbayeva, M. Alimardanova, B. Iztayev, y M. Yakiyayeva, "Development of a highly efficient ion-ozone cavitation technology for accelerated bread production," Scientific Reports, vol. 11, 2021. [Enlace] https://doi.org/10.1038/s41598-021-98341-w.