Oxygreen~R is an ozonation process for wheat grain designed to remove fungi and mycotoxin, which is already authorized in France and Belgium. This technology is also very efficient to modify technological properties of wheat flour. A central compositeexperimental plan (3 levels; 3 factors) and response surfaces were generated using NemrodW~R, to evaluate the influence of operational conditions on technological properties and total protein rate of wheat flour. A 5 G/kg ozone treatment was applied. The effect of humidification rate (HR) due to pre-treatment of wheat (2, 3 and 4%), ozone pressure (OP) in the reactor (0.25, 0.45 and 0.65 bars) and ozone concentration (OC) in the inlet flow (80 – 90 and 100 g/m(3) TPN) have been investigated. Dough alveographic data (P/L, W) and protein content (% P) have been followed on Paulic bread wheat (French miller's brand). The results were compared with a standard treated without ozone. In the studied field, P/L ranged from 1.02 (HR = 2%, OP = 0.25 bars, OC =80 G/m(3) TPN) to 1.74 (HR = 2.8%; OP = 0.65 bars; OC = 96 G/m(3) TPN). W was between 282.8 10(–4) J (HR varies = 3.2%; OP = 0.25 bars; OC = 80 G/m(3) TPN) and 226.7.10(–4) J (HR = 4%; OP = 0.57 bars; OC = 100 G/m(3) TPN). We also noticed a changing in the total protein rate which ranged from 10.8% (HR = 2%; OP = 0.65 bars; OC= 80 G/m(3) TPN) and 12.23% (HR = 4%; OP = 0.33 bars; OC = 93 G/m(3) TPN). Our study shows that an Oxygreen~R wheat ozone treatment, depending on conditions of moisture, pressure and ozone concentration, lead to flours with very different technological properties and total protein rate. The phenomena involved in this ozonation process will be further investigated.
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机译：Oxygreen〜R是旨在去除真菌和霉菌毒素的小麦籽粒的臭氧过程，这些过程已经在法国和比利时授权。这种技术也非常有效地改变小麦粉的技术性质。使用Nemrodw〜R产生中央Compositexperation计划（3级; 3个因素）和响应表面，以评估操作条件对小麦粉的技术性质和总蛋白质率的影响。施加5克/千克臭氧处理。加湿率（HR）的效果导致小麦（2,3和4％），反应器（0.25,0.45和0.65巴）中的臭氧压力（Op）和入口流动的臭氧浓度（OC） （80 - 90和100g / m（3）TPN）已经研究过。在Paulic Bread小麦（法国米勒的品牌）上遵循面团传感数据（P / L，W）和蛋白质含量（％P）。将结果与没有臭氧处理的标准进行比较。在研究的场中，P / L从1.02（HR = 2％，OP = 0.25巴，OC = 80g / m（3）TPN）到1.74（HR = 2.8％; OP = 0.65巴; oc = 96 g / m（3）TPN）。 w在282.8 10（-4）介之间（HR变化= 3.2％; OP = 0.25巴; oc = 80g / m（3）TPN）和226.7.10（-4）j（HR = 4％; OP = 0.57条; oc = 100 g / m（3）TPN）。我们还注意到蛋白质率的变化，范围为10.8％（HR = 2％; OP = 0.65巴; oc = 80g / m（3）TPN）和12.23％（HR = 4％; OP = 0.33级; oc = 93 g / m（3）tpn）。我们的研究表明，氧气〜R小麦臭氧处理，取决于水分，压力和臭氧浓度的条件，导致面粉具有非常不同的技术性质和总蛋白质率。将进一步调查参与此臭氧处理过程的现象。
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