Ozonation as a Green Approach to Improve the Dough Rheology, Farinograph, Baking Characteristics, and Textural Attributes of Whole Wheat Flour Bread

This study examines the impact of ozonation on the baking and textural properties of bread made from ozonated Whole wheat flour (WWF). Flour was treated with ozone at 3 L/min for 5, 15, and 25 min to evaluate its effect on bread quality. Dough rheology indicated non-Newtonian behavior, with increasing ozonation time reducing viscosity. Farinographic analysis showed improved dough characteristics at 5-15 min of ozonation, with increased dough stability, increased dough development time, reduced softening, and decreased mixing tolerance index (MTI). However, at 25 min, dough stability and development time declined, MTI and degree of softening increased, indicating quality deterioration. Ozonation enhanced bread characteristics, increasing specific volume and oven spring at 5-15 min. Moreover, bake absorption increased, while bake loss decreased with increase in ozone exposure. The brightness (L*) value increased, while a* and b* values of crumb and crust decreased indicating degradation of pigments by ozonation. The textural properties show that the bread made from 15 min ozone exposure flour has softer texture having lowest hardness value as compared to other breads. FTIR spectra confirmed presence of molecular interactions and functional groups in both crumb and crust of breads. Overall, up to 15 min of ozonation enhanced bread-making properties, yielding bread with superior volume and texture, whereas longer exposure adversely affected bread quality.