Bridging agriculture and food: Aqueous ozone treatment optimizes wheat flour chracteristics and dough rheology to enhance bread quality in Iranian cultivars
This study investigated the impact of aqueous ozone (AO) treatment during tempering on the physicochemical, rheological, and breadmaking properties of two Iranian wheat cultivars, Hamedan (weak) and Shiraz (strong), at 72 % and 90 % extraction rates. Wheat samples were treated with AO at 0, 2, 4, an...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325004077 |
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