Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture
Iztayev A. Тursunbayeva S. Zhiyenbayeva S. Iskakova G. Matibayeva A. Izteliyeva R. Yakiyayeva M.
2023Faculty of Engineering, Universitas Indonesia
International Journal of Technology
2023#14Issue 4695 - 704 pp.
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 low-quality 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 ion-ozone 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 physico-chemical and organoleptic indices, a sample of bread from whole-wheat wheat of class III appeared in a more favorable light.
Bread , Ion , Ozone , Processing , Wheat
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Research Institute of Food Technologies, Faculty of Food Technology, Almaty Technological University, Almaty, 050012, Kazakhstan
Department Technology of bread and processing industries, Faculty of Food Technology, Almaty Technological University, Almaty, 050012, Kazakhstan
Department Food technology, Faculty of Food Technology, Almaty Technological University, Almaty, 050012, Kazakhstan
Department Food quality and safety, Faculty of Food Technology, Almaty Technological University, Almaty, 050012, Kazakhstan
Research Institute of Food Technologies
Department Technology of bread and processing industries
Department Food technology
Department Food quality and safety
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