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