Development of a highly efficient ion-ozone cavitation technology for accelerated bread production

Tursunbayeva, Sholpan; Изтаев, А. И.; Мынбаева, А.Б.; Alimardanova, Mariam; Iztayev, Baurzhan; Якияева, М. А.

doi:10.1038/s41598-021-98341-w

Cited by 11 publications

(9 citation statements)

References 32 publications

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“…Inversion-voltammetry method for determining the mass concentration of iodine". Amino acids were determined using high-performance liquid chromatography by the MVI method MN 1363-2000 [10,11].…”

Section: The Study Materials and Methodsmentioning

confidence: 99%

Revealing the features of the composition of the walnut shell from the point of view of the possibility of its use in the food industry

Kizatova¹,

Sultanova²,

Baikenov³

et al. 2022

EEJET

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This paper considers ways of using walnut shells for food products. The study is based on three varieties of walnut as raw materials. Such physicochemical indicators as the shape, mass, thickness, kernel yield, fat, protein, ash, vitamins, minerals, amino acids, and bioflavonoids have been investigated. The results showed that the walnut shell has a large, rounded, and round-ovoid shape. The weight of the shell ranges from 11.7 to 14.1 g, the thickness ‒ from 1.5 to 1.6 mm, the kernel yield ‒ from 45.7 to 48.8 %. The fat content ranges from 0.7 to 0.9 %, the protein content ‒ 2.4 to 2.5 %, the ash content ‒ from 1.6 to 1.7 %. The study of vitamins in the walnut shell showed that vitamin A is absent in the shell of all varieties of walnut. The content of the vitamin E ranges from 8.59 mg to 9.53 mg, the content of the vitamin C ‒ from 9.31 mg to 15.0 mg, and the content of β, carotene, ‒ from 0.053 to 0.070 mg. The studies have also shown a fairly rich amino acid composition of walnut shells. The results demonstrated that the shell of walnut contains a sufficient amount of daily intake of vitamins. The results of investigating mineral substances showed that the iodine content ranges from 5.52 μg to 14.81 μg, iron ‒ from 3.33 mg to 7.39 mg, and zinc ‒ from 3.1 mg to 6.9 mg. The content of quercetin in the shell of a walnut ranges from 0.945 mg to 1.51 mg, catechin ‒ from 2.46 mg to 12.07 mg, tannins ‒ from 611.32 mg to 805.62 mg. Based on the results of the analysis, it is planned in the future to devise technology for obtaining an extract that could be used as a food additive in a soft drink, enriching it with the missing nutritional components.

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Section: The Study Materials and Methodsmentioning

confidence: 99%

Revealing the features of the composition of the walnut shell from the point of view of the possibility of its use in the food industry

Kizatova¹,

Sultanova²,

Baikenov³

et al. 2022

EEJET

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“…stepwise regression methods chose the optimal set of components of the model (2). The most common and effective methods are Forward, Backward and Stepwise.…”

Section: Adjustable Parameters: Coded (Natural)mentioning

confidence: 99%

“…The dough with such grain mixtures has a significant water-absorbing ability, allowing the binding free water in the dough. In turn, this leads to a decrease in the stove, a significant increase in the weight of the products, and a substantial reduction in moisture loss in the storage of finished products -to a slowdown in staling [1], [2], [3]. Bread with the addition of bioactivated grains and dry vegetable ingredients has many advantages compared to bread made from wheat flour, prepared according to a traditional recipe.…”

Section: Introductionmentioning

confidence: 99%

The influence of grain mixtures on the quality and nutritional value of bread

Nurgozhina

Shansharova²,

Umirzakova³

et al. 2022

Potr. S. J. F. Sci.

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The desire to survive in a competitive environment mobilizes managers to make unconventional decisions to increase their product range, quality, and safety. This study aims t to create a technology of bread with increased nutritional value using bioactivated cereal mixtures and develop new bread recipes. The experiment used bioactivated wheat and maize grains, flax, rye flour, 1st-graduate wheat flour, spontaneous fermentation starter, salt, and water. Vegetable components such as dried crushed hawthorn berries, jaggery, and barberry were also used. Standard, generally accepted chemical and organoleptic methods of examining raw materials, semi-finished and finished products were used. It was found that the best physical and chemical indices were possessed by testing the bread prepared with the addition of a 20% grain mixture. All experimental analyses improved several parameters compared to the control sample. The nutritional value of obtained products was increased from 0.5 to 3 times. According to the obtained results, it is possible to conclude the relevance of this topic is getting a new range of bread products with increased nutritional value.

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“…The dough was prepared in a laboratory ion-ozone cavitation unit, the design and operation of which was described in a previous article 57 .…”

Section: Devices and Installationsmentioning

confidence: 99%

Mathematical Modelling of the Innovative Technology of Dough Preparation by the Accelerated Ion-ozone Cavitation Method

Изтаев

Kulazhanov

Iztayev

et al. 2022

Preprint

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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

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Development of a highly efficient ion-ozone cavitation technology for accelerated bread production

Cited by 11 publications

References 32 publications

Revealing the features of the composition of the walnut shell from the point of view of the possibility of its use in the food industry

Revealing the features of the composition of the walnut shell from the point of view of the possibility of its use in the food industry

The influence of grain mixtures on the quality and nutritional value of bread

Mathematical Modelling of the Innovative Technology of Dough Preparation by the Accelerated Ion-ozone Cavitation Method

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