Table 2.
Physical and chemical parameters of flour obtained from whole-ground class 3 wheat with ion-ozone cavitation treatment.
| No. | Factors | Physical and chemical indicators | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| X0 | X1×104, unit/mg | X2, atm | X3, min | y1, % | y2, % | y3, % | y4, % | y5, % | y6, % | y7, CFU/g | y8, CFU/g | y9, % | y10, con. units | |
| Control sample | 6.15 | 1.51 | 59.57 | 1.92 | 10.75 | 43.2 | 12 | 13 | 25.0 | 86.0 | ||||
| 1 | + | 25 | 2.0 | 10 | 6.0 | 1.52 | 60.99 | 1.66 | 10.46 | 40.6 | 21 | 15 | 27.0 | 85.0 |
| 2 | + | 5 | 2.0 | 10 | 6.13 | 1.52 | 59.27 | 1.71 | 10.39 | 40.9 | 38 | 20 | 25.4 | 84.5 |
| 3 | + | 25 | 1.0 | 10 | 6.02 | 1.5 | 57.34 | 1.61 | 10.11 | 42.1 | 23 | 31 | 26.0 | 81.3 |
| 4 | + | 5 | 1.0 | 10 | 6.11 | 1.5 | 59.18 | 1.63 | 10.22 | 41.3 | 23 | 22 | 27.2 | 86.0 |
| 5 | + | 25 | 2.0 | 5 | 6.34 | 1.53 | 56.38 | 1.62 | 10.22 | 40.9 | 36 | 7 | 26.7 | 84.1 |
| 6 | + | 5 | 2.0 | 5 | 6.31 | 1.58 | 58.02 | 1.58 | 9.56 | 45.0 | 2 | 3 | 28.0 | 88.0 |
| 7 | + | 25 | 1.0 | 5 | 6.11 | 1.50 | 62.67 | 1.51 | 9.35 | 42.2 | 24 | 15 | 27.4 | 83.4 |
| 8 | + | 5 | 1.0 | 5 | 6.43 | 1.54 | 55.02 | 1.61 | 9.1 | 41.5 | 19 | 23 | 26.8 | 87.5 |
y1—protein, y2—mass fraction of fat, y3—carbohydrates, y4—ash content, y5—mass fraction of fibre, y6—whiteness of flour, y7—amount of yeast, y8—amount of mould, y9—amount of gluten, y10—deformation of gluten (on the IDK device).