The bakery market is one of the most capacious in Kazakhstan. Manufacturers of bread products are in dire need of the introduction of intensive technologies for improving product quality and safety. This article presents the results of research to develop technology for accelerated production of bread with ion-ozone cavitation treatment. The influence of various modes of exposure to ion-ozone cavitation has been investigated. After baking, bread samples were examined for organoleptic, physicochemical, rheological and microbiological indicators. The optimal method is treatment with ion-ozone at a concentration of 0.0025 units/mg, at a pressure of 1.0 atm for 1 min. As a result, it was proved that this mode accelerates the process of obtaining dough and shortens the fermentation time, and baking bread increases the qualitative and quantitative indicators according to the control method. The results showed that the ion-ozone technology reduces the length of the process of making dough and bread by three times compared to traditional technologies. The developed products with existing analogues in the Kazakhstan market will differ due to their high taste and consumer properties, product safety, long shelf life and low cost.
Some of the challenges facing the wheat industry are to increase production efficiency, improve quality and increase the nutritional value of products. To this end, non-traditional methods of flour processing are used to create functional products, and natural, inexpensive sources of raw materials rich in protein, vitamins, macro- and microelements, dietary fibre and other substances are sought. In this work, an accelerated technological method for the preparation of third-class whole-wheat flour dough and bread from the same dough was developed. The optimal values of regime parameters for ion-ozone cavitation processing of flour were determined. Only the presence of yeast and mould and the amount of gluten changed as a result of processing. Moreover, the presence of yeast depended on all three factors: concentration (C), excess pressure (P) and processing time (τ), and the presence of mould and the amount of gluten depended only on time (τ). Using the obtained system of equations, the optimal conditions (modes) of flour processing were determined by the method of nonlinear programming: C·10− 4 = 5 units/mg, Р = 2 atm and τ = 5 min, which, subject to all constraints (restrictions) on the quality of flour, provided the maximum amount of gluten equal to m9 = 27.34%. Moreover, the values of the regime parameters of ion-ozone cavitation processing of dough from whole-ground flour of third-class wheat that produced optimal rheological and physico-chemical properties were determined. Using the obtained system of equations and constraints, the optimal modes of ion-ozone cavitation processing of dough were determined by the method of nonlinear programming, which, subject to all the constraints (limitations) on the quality of the test, provided the maximum strength of the test y2 = 181.0% and the test parameter values C*10− 4 = 25 units/mg, P = 1 atm and τ = 5 min, which, in compliance with all constraints (restrictions) on the quality of bread provided a maximum volume z11 = 232.1 cm3
The article examined the ways of using highly effective technologies for the development of whole-wheat flour bread. Ion-ozone cavitation technology is used, which allows time reduction for dough making and bread baking. The flour used in the experiment is of various kinds of lowquality wheat: non-class wheat, class III, class IV, and class V wheat . During the experiments, the amino acid composition of wheat was determined, which has a large impact on the quality of the test. To obtain a high-quality dough, wheat grains of various lower classes were treated with ionozone cavitation treatment. The treatment was carried out using a universal ion-ozone cavitation installation, producing both ozone and molecular ions from oxygen contained in atmospheric air and processed using overpressure of crops. The experiment result shows that the method of processing with ion-ozone cavitation technology allows the improvement of the rheological properties of the dough, the reduction of baking time by 2 times, and the improvement of the quality of bread from whole-ground low-quality soft wheat flour. The obtained bread products in comparison with the control sample had higher organoleptic indices; according to several physicochemical and organoleptic indices, a sample of bread from whole-wheat wheat of class III appeared in a more favorable light.
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