Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

► Ozone treatment obviously affected the quality characteristics of wheat flour and fresh noodles. ► Microorganisms were significantly reduced in wheat flour exposed to ozone gas. ► Ozone treatment increased the whiteness, stability and peak viscosity of wheat flour. ► Remarkable protein aggregates were observed in wheat flour after ozone treatment. ► Shelf-life of fresh noodles was significantly extended by ozone treatment.