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.
Жұмыс астықты өнімдердің ассортиментін кеңейту мақсатында пісіруді қажет етпейтін ұсақ булгур жармасы негізінде көже ұлттық өнімін жасауға арналған. Жаңа Булгур-көженің органолептикалық, физикалық-химиялық және микробиологиялық көрсеткіштері анықталған.
В статье проанализирована перспективность расширения ассортимента функциональных продуктов питания – хлебобулочных изделий: булочек и хлебных палочек посредствам использования нетрадиционного растительного сырья – культуры киноа, конопляной клетчатки. В статье представлен потенциал киноа в качестве сырья для производства отдельных хлебобулочных изделий, функциональные свойства конопляной клетчатки. Обоснована целесообразность использования растительных источников пищевых и биологически активных веществ (муки киноа, клетчатки конопляной, гречневой муки) для корректировки пищевой ценности безглютеновых, хлебобулочных изделий для здорового и лечебно- профилактического питания.
Recently, in developed countries, bakery products made from sprouted grains, whole grain flour and based on various raw materials are more in demand than bakery products made from premium flour. Whole grain wheat flour is flour made from unrefined grain from seeds, outer husks, and the outer layers of the endosperm. Without it, it is a refined flour with a high carbohydrate content. Products made from such highgrade flour are subject to obesity and other diseases that complicate the work of the gastrointestinal tract. The reason is that the nutritional value of products is given more attention than the organoleptic qualities. The effect of various vegetable raw materials on whole grain wheat flour, such as rosehip powder (2.5%), special gluten (2.5%) and flax flour (10%) and their compatible amounts, on the quality of whole wheat bread was determined.In general, bread with added vegetable raw materials had higher acidity, specific volume, viscosity, elasticity than control bread. Т7 processing (10% flax flour, 2.5% rose hips and 2.5% special gluten) to have the maximum specific volume. The results showed that the quality of wheat bread can be improved by adding different vegetable raw materials.
Мақалада қонақжүгеріні құсқа арналған құрама жем өндірісінде қолда ну мүмкіндігі баяндалған. Қонақжүгерінің қоректік құндылығын жоғарылату мақсатында оны өсіру қарастырылды. Өсірілген қонақжүгеріні жұмыртқалайтын тауықтарға арналған құрама жем өндірісінде қолданудың тиімділігі көрсетілді.
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