Avaliação dos efeitos da ozonização na qualidade do amido de araruta e da farinha de trigo e sua influência na produção de pães

Abstract

Given the increasing demands of the food industry for sustainable and efficient processes, the application of emerging technologies has proven to be a promising strategy for the modification of raw materials. In this context, ozone (O3) stands out due to its high oxidative capacity, its ability to be generated directly at the point of application in gaseous or aqueous forms, and its rapid decomposition into oxygen (O2), characteristics that make it environmentally safe and technically feasible. This study aimed to evaluate the effects of ozonation on the physicochemical, structural, thermal, and rheological properties of commercial wheat flour, arrowroot starch, and bread produced from these modified flours. Morphological (SEM), structural (FTIR), and functional analyses (Water Absorption Index and Swelling Power) were carried out, in addition to moisture content, wet and dry gluten content, falling number, farinograph parameters, and damaged starch content in the flour. For the starch, rheological behavior, freeze-thaw stability, viscosity (RVA), thermal properties (DSC), and particle size distribution were evaluated. The technological properties of the bread were assessed by measuring specific volume, expansion factor and index, as well as the volume produced during fermentation. The results showed that ozone promoted significant changes in the properties of the flours and starches, although no structural modifications were detected by SEM in the arrowroot starch and the breads. FTIR analysis also revealed no significant differences in the flours and starches analyzed. Ozonated flours showed an increase in Swelling Power and Water Absorption Index, associated with reduced moisture content and increased wet and dry gluten levels. A reduction in the falling number was also observed, indicating higher alpha-amylase activity, along with increased water absorption and variations in farinograph stability depending on the treatment conditions. An increase in the damaged starch content was also observed. In arrowroot starch, an increase in luminosity was observed in treated samples. Ozonation resulted in lower syneresis, indicating greater stability, and reduced peak, minimum, and breakdown viscosities. Gelatinization temperatures (To, Tp, and Tc) were higher in treated samples, which also showed reduced enthalpy of transition. Regarding the bread, ozonated flours led to reductions in specific volume, expansion factor, and expansion index in prolonged treatments, while the volume produced during fermentation was enhanced in shorter treatments. The data obtained demonstrate that ozonation is an efficient and sustainable technological strategy to promote targeted modifications in the physicochemical, thermal, and rheological properties of wheat flour and arrowroot starch, expanding their potential for industrial applications and enabling the development of new processes and products within the food supply chain.