Almaty Technological University, 100 Tole be Street, Almaty, 050012, Kazakhstan.
M.Kh. Dulaty Taraz State University, 60, Tole bi str., Taraz, 080000, Kazakhstan.
Sci Rep. 2021 Sep 27;11(1):19129. doi: 10.1038/s41598-021-98341-w.
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.
面包店市场是哈萨克斯坦最大的市场之一。面包产品制造商迫切需要采用强化技术来提高产品质量和安全性。本文介绍了开发面包离子-臭氧空化处理加速生产技术的研究成果。研究了各种暴露于离子-臭氧空化的模式的影响。烘烤后，对面包样品进行感官、物理化学、流变学和微生物指标的检测。最佳方法是在 1.0 大气压下，用浓度为 0.0025 单位/毫克的离子-臭氧处理 1 分钟。结果证明，这种模式可以加速面团的获得过程并缩短发酵时间，烘烤面包可以根据对照方法提高定性和定量指标。结果表明，与传统技术相比，离子-臭氧技术将面团和面包的制作过程缩短了三倍。与哈萨克斯坦市场上现有的同类产品相比，开发的产品将因其高口感和消费者属性、产品安全性、长保质期和低成本而有所不同。
