Flour and bran. Methods for determining the ash content: Mezhgos. standard. -Input. 1989-01-01. Developed (Ministry of Grain Products of the USSR). -M.: Standartinform. -2007. -4 p. 8. Pogonets E.V. Technological advantages of triticale grain for food purposes and the development of directions for its use: author. …cand. tech. Sciences. -24 р.Финaнсировaние. Мaтериaлы подготовлены в рaмкaх выполнения проектa «Рaз-рaботкa технологии хлебобулочных, мучных кондитерских изделий и комбикормов нa основе новых отечественных сортов тритикaле» в рaмкaх нaучно-технической прогрaммы BR10764977 «Рaзрaботкa технологий производствa БAДов, ферментов, зaквaсок, крaхмaлa, мaсел и д.р. в целях обеспечения рaзвития обеспечения в целях рaзвития пищевой промышленности» бюджетной прогрaммы Министерствa сельского хозяйства Республики Кaзaхстaн нa 2021-2023 годы.
In this study we studied the production of bakery products with an accelerated production cycle using different dispersed flour and ion-ozoned water. The dough was prepared by mechanical loosening of compressed air under pressure (1.5-3 atm). The accelerated technology of bread production combined with wholemeal flour increases the independence of the bakery and reduces the production time of the finished product. The air bubbles in the cavitation process create a finer texture and more airy porous products resulting in higher-quality bread with excellent sensory and textural properties. The accelerated method eliminates yeast from the formulation and expands dietary varieties of yeast-free bread and flour confectionery products. This study used new accelerated technology to quickly intensify the colloidal and biochemical processes that occur during dough preparation. The technology made it possible to eliminate the dough fermentation and proofing process, thereby reducing the duration of the production process of bakery products, increasing labour productivity, and increasing the yield of bread. Qualitative, organoleptic, physicochemical and microbiological indicators and safety indicators evaluated the bakery products. The results showed that the quality of fine and ultrafine disperse flours met the recommended standards for baking yeast-free bakery products. According to laser diffraction data, the average particle size of flour obtained by whole grain milling was 194.9 μm (micron) for fine wheat flour, 609.4 μm for fine wheat flour and 830.0 μm for medium wheat flour. The finest flour fractions (less than 75 μm) provide higher gluten quality, resulting in a better balance of elasticity and extensibility in the dough, according to particle size studies of flours used to create bread. Thus, bakers can give their bread the desired texture. The overall quality of the bread is also affected by the flour's protein content, with the 10-11.5% range considered ideal. The addition of sourdough has improved the taste of baked goods. Bread products made from different dispersed flour and ion-ozoned water had good quality, organoleptic, physicochemical and microbiological indicators, and safety indicators. They could be stored for up to 5 days. As a result of using the accelerated method of dough preparation will improve the structural-mechanical, rheological and technological properties of bread, bakery and flour confectionery products.
On the basis of the obtained experimental data is established that use of the ozonated water at preparation of dough promotes the improvement of a gluten quality, properties of dough and quality of pasta from mix of wheat and pea flour. From the viewpoint of improving the quality of pasta optimal dosage pea flour is 15%, the ozone concentration 2 mg / l. The use of legumes flour suitable for enrichment of pasta with valuable food components-proteins, essential amino acids, vitamins and minerals.
This paper reports a study into different ways of applying a highly effective technology for making yeast-free bread from wheat flour of the highest, first, and second grades by the accelerated method. The dough mechanical loosening technology was used, which makes it possible to reduce the time to prepare the high-quality dough and bake bread. This study has confirmed that the mechanical loosening technique makes it possible to make high-quality yeast-free bread by an accelerated method without fermentation and proving. Such a technique reduces the time of dough preparation by 3 times, improves the rheological properties of the dough, and reduces baking time by 2 times, as well as improves the quality of bread from flour of the highest, first, and second grade. The results showed that the safety indicators of yeast-free bakery products prepared from flour of the highest, first, and second grade meet the norms established by TR TC 021/2011 of the Technical Regulations of the Customs Union "On Food Safety". In terms of microbiological indicators, the results demonstrated that during storage for 5 days QMAFAnM ranged as follows: in yeast-free bakery products from flour of the highest grade ‒ from 1.2·102 to 1.8·102 CFU/g. In the yeast-free bakery products from flour of the first grade ‒ from 1.5·102 to 2.1·102 CFU/g; in the yeast-free bakery products from flour of the second grade ‒ from 1.9·102 to 3.2·102 CFU/g. In addition, bacteria of the E. coli group were found on all yeast-free bakery products. Thus, applying the highly effective technology of the accelerated dough preparation could significantly improve the quality of bread, reduce the time of baking, and reliably ensure that useful properties are maintained
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