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

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 e...

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Autores principales:	Auyelbek Iztayev, Mariam Alimardanova, Bauyrzhan Iztayev, Mira Yerzhanova, Ulbala Tungyshbayeva, Raushan Izteliyeva, Sholpan Tursunbaeva
Formato:	article
Lenguaje:	EN RU UK
Publicado:	PC Technology Center 2021
Materias:	ion-ozonized water no yeast bread wheat flour accelerated technology natural culture Technology (General) T1-995 Industry HD2321-4730.9
Acceso en línea:	https://doaj.org/article/bb977722d9fb402fb4d62d9c4bdd2ca5
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spelling	oai:doaj.org-article:bb977722d9fb402fb4d62d9c4bdd2ca52021-11-04T14:15:33ZDevelopment of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water1729-37741729-406110.15587/1729-4061.2021.242838https://doaj.org/article/bb977722d9fb402fb4d62d9c4bdd2ca52021-10-01T00:00:00Zhttp://journals.uran.ua/eejet/article/view/242838https://doaj.org/toc/1729-3774https://doaj.org/toc/1729-4061Natural 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 waterAuyelbek IztayevMariam AlimardanovaBauyrzhan IztayevMira YerzhanovaUlbala TungyshbayevaRaushan IzteliyevaSholpan TursunbaevaPC Technology Centerarticleion-ozonized waterno yeast breadwheat flouraccelerated technologynatural cultureTechnology (General)T1-995IndustryHD2321-4730.9ENRUUKEastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (113), Pp 85-96 (2021)
institution	DOAJ
collection	DOAJ
language	EN RU UK
topic	ion-ozonized water no yeast bread wheat flour accelerated technology natural culture Technology (General) T1-995 Industry HD2321-4730.9
spellingShingle	ion-ozonized water no yeast bread wheat flour accelerated technology natural culture Technology (General) T1-995 Industry HD2321-4730.9 Auyelbek Iztayev Mariam Alimardanova Bauyrzhan Iztayev Mira Yerzhanova Ulbala Tungyshbayeva Raushan Izteliyeva Sholpan Tursunbaeva Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water
description	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
format	article
author	Auyelbek Iztayev Mariam Alimardanova Bauyrzhan Iztayev Mira Yerzhanova Ulbala Tungyshbayeva Raushan Izteliyeva Sholpan Tursunbaeva
author_facet	Auyelbek Iztayev Mariam Alimardanova Bauyrzhan Iztayev Mira Yerzhanova Ulbala Tungyshbayeva Raushan Izteliyeva Sholpan Tursunbaeva
author_sort	Auyelbek Iztayev
title	Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water
title_short	Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water
title_full	Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water
title_fullStr	Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water
title_full_unstemmed	Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water
title_sort	development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water
publisher	PC Technology Center
publishDate	2021
url	https://doaj.org/article/bb977722d9fb402fb4d62d9c4bdd2ca5
work_keys_str_mv	AT auyelbekiztayev developmentofaninnovativetechnologyforacceleratedcookingofnoyeastbreadusingionozonizedwater AT mariamalimardanova developmentofaninnovativetechnologyforacceleratedcookingofnoyeastbreadusingionozonizedwater AT bauyrzhaniztayev developmentofaninnovativetechnologyforacceleratedcookingofnoyeastbreadusingionozonizedwater AT mirayerzhanova developmentofaninnovativetechnologyforacceleratedcookingofnoyeastbreadusingionozonizedwater AT ulbalatungyshbayeva developmentofaninnovativetechnologyforacceleratedcookingofnoyeastbreadusingionozonizedwater AT raushanizteliyeva developmentofaninnovativetechnologyforacceleratedcookingofnoyeastbreadusingionozonizedwater AT sholpantursunbaeva developmentofaninnovativetechnologyforacceleratedcookingofnoyeastbreadusingionozonizedwater
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Development of an innovative technology for accelerated cooking of no yeast bread using ion-ozonized water

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