Scientific Security Assessment of Safety Risk of Raw Sugar Products

Zhakatayeva, Altynay Nasypkanovna; Изтаев, А. И.; Мулдабекова, Б. Ж.; Якияева, М. А.; Hřivna, Luděk

doi:10.52571/ptq.v17.n34.2020.369_p34_pgs_352_368.pdf

Cited by 6 publications

(6 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A review of patent and literary technologies for covering short-cycle bread for more than 10 years was carried out, and the methods of our research work were determined by rotating the dough intensively with high revolutions under air pressure, suitable for scientific and practical production, and further improving it. An analysis of the current state and development trends of the range of functional bakery products was conducted 78 , 79 .…”

Section: Discussionmentioning

confidence: 99%

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method

Iztayev,

Kulazhanov,

Iskakova

et al. 2023

Sci Rep

View full text Add to dashboard Cite

Due to the fact that bakery, pasta and flour confectionery products are produced mainly from premium or first-grade flour, which is poor in the content of nutrients and fiber, the issue of developing technology for new types of flour products based on whole-ground flour of different fineness is very relevant and in demand. In the production of wholemeal flour, all parts of the whole grain are used—germ, grain shells, and endosperm. Also, recently the shortage of quality wheat has been growing. Therefore, the use of whole-milled flour from low-class wheat varieties will solve the problem of meeting the needs of the population. Using ion–ozone technology for preparing bread, high-quality bakery products from third-class flour with high nutritional and biological value were obtained. Using the obtained system of equations and constraints, the optimal modes of ion–ozone cavitation processing of dough were determined by a nonlinear programming method, which, subject to all the constraints (limitations) on the dough quality, provided the maximum dough strength of y2 = 181.0% and the dough parameter values of C × 10–4 = 25 units/mg, P = 1 atm, and τ = 5 min, which, in compliance with all constraints (restrictions) on the bread quality, provided a maximum volume of z11 = 232.1 cm3. A new innovative technology was created to increase productivity, efficiency and shorten the preparation time of bread. The method of making bread with the effect of ion–ozone cavitation of dough is very important for the bread industry, which affects the effectiveness of whole wheat flour obtained from the lower class of wheat, increases the quality of bread, shortens the technological processes of production, and increases labor productivity indicators. This method increases the economic efficiency of bread-making industries and the productivity of bread.

show abstract

Section: Discussionmentioning

confidence: 99%

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method

Iztayev,

Kulazhanov,

Iskakova

et al. 2023

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Analysis of the chemical composition of whole-ground corn flour would allow evaluation of the effectiveness of its use in hardtack production and consideration of the possibility of its use as a food additive for enriching hardtacks with valuable nutrients [39], [40], [41]. In connection with the above, to substantiate the practicality of using products of processing of grain crops as food additives, studies were carried out to study the chemical composition of whole-ground corn flour and a comparative analysis with wheat bakery flour.…”

Section: Discussionmentioning

confidence: 99%

The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks

Zharylkasynova

Iskakova

Baiysbayeva

et al. 2022

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

Currently, the main task of food manufacturers is to continuously improve quality while complying with legal regulations primarily related to ensuring product safety for consumers. In this regard, using pectin substances as natural detoxifiers and wholemeal flour in the production of hardtacks will solve the problem of meeting the population's needs for safe food products with high nutritional and biological value. The article substantiates the sequence and parameters of technological operations for producing pectin concentrate from ‘Ardan’ sugar beet. The effectiveness of the use of beet pectin concentrate and whole-ground corn flour in the production of hardtacks has been substantiated experimentally based on a study of their qualitative characteristics, chemical composition and safety. The optimal dosage of pectin concentrate was determined at 10% and whole-ground corn flour at 15% in the production of hardtacks from first-grade wheat flour, where the properties of the gluten and the quality of finished products were similar to the control samples. The use of ‘Ardan’ sugar beet pectin concentrate made it possible to alter the dough's properties to increase its firmness and elasticity. It was found that the food and biological value of the developed hardtacks was higher than that of the control samples. The products obtained complied with the safety requirements of TR CU 021/2011 Technical Regulations of the Customs Union ‘On Food Safety’.

show abstract

“…Articles [12][13][14][15] provide information on the ion-ozone cavitation plant, ion-ozone treatment of plant raw materials, and others.…”

Section: Materials and Methods Of Researchmentioning

confidence: 99%

Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water

Изтаев

Alimardanova

Iztayev

et al. 2021

EEJET

View full text Add to dashboard Cite

Natural baking starter made from common ingredients such as flour, water and sugar is considered healthy. Any starter obtained by spontaneous fermentation is always a symbiosis of lactic acid bacteria and yeast. Lactic acid bacteria and yeast get along well together and in the course of their life enrich bread with the most valuable compounds, including short-chain organic acids, dietary fiber, essential amino acids, vitamins, etc. On the basis of the obtained research results, a recipe and technological modes for preparing dough for no yeast bakery products from wheat flour of the first grade with the use of ion-ozonized water, whey and natural starter have been developed. The dough was prepared in a safe way under pressure in a kneading-beating ion-ozone cavitation unit. The recipe components (raw materials) of the dough were loaded into the kneading body of the unit, then the dough was replaced for 5 minutes at a kneading body rotation frequency of 5 s-1 in different rotation modes and times. Then the ion-ozone treatment was carried out using an excess pressure of 0.40 MPa (cavitation) and the dough was knocked down. The nutritional value, safety and shelf life of the developed no yeast bakery products with the addition of whey, starter and ion-ozonized water have been determined. It was found that in terms of organoleptic and physicochemical indicators, bread samples prepared from first grade wheat flour and ion-ozonized water without yeast and using whey are almost 2 times inferior to the quality of the control sample. As a result, it was found that churning for 3–5 minutes at a kneading body rotation frequency of 4–5 s-1 will be the optimal mode for obtaining a no yeast dough made from first grade flour on starter with the addition of whey and ion-ozonized water

show abstract

Scientific Security Assessment of Safety Risk of Raw Sugar Products

Cited by 6 publications

References 5 publications

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method

The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks

Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water

Contact Info

Product

Resources

About