Development of a highly efficient ion-ozone cavitation technology for accelerated bread production
Abstract 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 producti...
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Nature Portfolio
2021
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oai:doaj.org-article:a765028b1e83459a85c6d0779c6733112021-12-02T17:37:29ZDevelopment of a highly efficient ion-ozone cavitation technology for accelerated bread production10.1038/s41598-021-98341-w2045-2322https://doaj.org/article/a765028b1e83459a85c6d0779c6733112021-09-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-98341-whttps://doaj.org/toc/2045-2322Abstract 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.Sholpan TursunbayevaAuyelbek IztayevAizhan MynbayevaMariam AlimardanovaBaurzhan IztayevMadina YakiyayevaNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-12 (2021) |
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Medicine R Science Q Sholpan Tursunbayeva Auyelbek Iztayev Aizhan Mynbayeva Mariam Alimardanova Baurzhan Iztayev Madina Yakiyayeva Development of a highly efficient ion-ozone cavitation technology for accelerated bread production |
| description |
Abstract 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. |
| format |
article |
| author |
Sholpan Tursunbayeva Auyelbek Iztayev Aizhan Mynbayeva Mariam Alimardanova Baurzhan Iztayev Madina Yakiyayeva |
| author_facet |
Sholpan Tursunbayeva Auyelbek Iztayev Aizhan Mynbayeva Mariam Alimardanova Baurzhan Iztayev Madina Yakiyayeva |
| author_sort |
Sholpan Tursunbayeva |
| title |
Development of a highly efficient ion-ozone cavitation technology for accelerated bread production |
| title_short |
Development of a highly efficient ion-ozone cavitation technology for accelerated bread production |
| title_full |
Development of a highly efficient ion-ozone cavitation technology for accelerated bread production |
| title_fullStr |
Development of a highly efficient ion-ozone cavitation technology for accelerated bread production |
| title_full_unstemmed |
Development of a highly efficient ion-ozone cavitation technology for accelerated bread production |
| title_sort |
development of a highly efficient ion-ozone cavitation technology for accelerated bread production |
| publisher |
Nature Portfolio |
| publishDate |
2021 |
| url |
https://doaj.org/article/a765028b1e83459a85c6d0779c673311 |
| work_keys_str_mv |
AT sholpantursunbayeva developmentofahighlyefficientionozonecavitationtechnologyforacceleratedbreadproduction AT auyelbekiztayev developmentofahighlyefficientionozonecavitationtechnologyforacceleratedbreadproduction AT aizhanmynbayeva developmentofahighlyefficientionozonecavitationtechnologyforacceleratedbreadproduction AT mariamalimardanova developmentofahighlyefficientionozonecavitationtechnologyforacceleratedbreadproduction AT baurzhaniztayev developmentofahighlyefficientionozonecavitationtechnologyforacceleratedbreadproduction AT madinayakiyayeva developmentofahighlyefficientionozonecavitationtechnologyforacceleratedbreadproduction |
| _version_ |
1718379899743371264 |