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

Abstract

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