The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method
Abstract 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 finenes...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2023-10-01
|
| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-023-44820-1 |
| _version_ | 1797559596361973760 |
|---|---|
| author | Auyelbek Iztayev Talgat Kulazhanov Galiya Iskakova Mariam Alimardanova Saule Zhienbaeva Baurzhan Iztayev Sholpan Tursunbayeva Madina Yakiyayeva |
| author_facet | Auyelbek Iztayev Talgat Kulazhanov Galiya Iskakova Mariam Alimardanova Saule Zhienbaeva Baurzhan Iztayev Sholpan Tursunbayeva Madina Yakiyayeva |
| author_sort | Auyelbek Iztayev |
| collection | DOAJ |
| description | Abstract 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. |
| first_indexed | 2024-03-10T17:47:34Z |
| format | Article |
| id | doaj.art-13c4759e5f51471fb887d0e068c0ec68 |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-03-10T17:47:34Z |
| publishDate | 2023-10-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-13c4759e5f51471fb887d0e068c0ec682023-11-20T09:27:53ZengNature PortfolioScientific Reports2045-23222023-10-0113111810.1038/s41598-023-44820-1The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation methodAuyelbek Iztayev0Talgat Kulazhanov1Galiya Iskakova2Mariam Alimardanova3Saule Zhienbaeva4Baurzhan Iztayev5Sholpan Tursunbayeva6Madina Yakiyayeva7Almaty Technological UniversityAlmaty Technological UniversityAlmaty Technological UniversityAlmaty Technological UniversityAlmaty Technological UniversityAlmaty Technological UniversityAlmaty Technological UniversityAlmaty Technological UniversityAbstract 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.https://doi.org/10.1038/s41598-023-44820-1 |
| spellingShingle | Auyelbek Iztayev Talgat Kulazhanov Galiya Iskakova Mariam Alimardanova Saule Zhienbaeva Baurzhan Iztayev Sholpan Tursunbayeva Madina Yakiyayeva The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method Scientific Reports |
| title | The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method |
| title_full | The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method |
| title_fullStr | The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method |
| title_full_unstemmed | The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method |
| title_short | The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method |
| title_sort | innovative technology of dough preparation for bread by the accelerated ion ozone cavitation method |
| url | https://doi.org/10.1038/s41598-023-44820-1 |
| work_keys_str_mv | AT auyelbekiztayev theinnovativetechnologyofdoughpreparationforbreadbytheacceleratedionozonecavitationmethod AT talgatkulazhanov theinnovativetechnologyofdoughpreparationforbreadbytheacceleratedionozonecavitationmethod AT galiyaiskakova theinnovativetechnologyofdoughpreparationforbreadbytheacceleratedionozonecavitationmethod AT mariamalimardanova theinnovativetechnologyofdoughpreparationforbreadbytheacceleratedionozonecavitationmethod AT saulezhienbaeva theinnovativetechnologyofdoughpreparationforbreadbytheacceleratedionozonecavitationmethod AT baurzhaniztayev theinnovativetechnologyofdoughpreparationforbreadbytheacceleratedionozonecavitationmethod AT sholpantursunbayeva theinnovativetechnologyofdoughpreparationforbreadbytheacceleratedionozonecavitationmethod AT madinayakiyayeva theinnovativetechnologyofdoughpreparationforbreadbytheacceleratedionozonecavitationmethod AT auyelbekiztayev innovativetechnologyofdoughpreparationforbreadbytheacceleratedionozonecavitationmethod AT talgatkulazhanov innovativetechnologyofdoughpreparationforbreadbytheacceleratedionozonecavitationmethod AT galiyaiskakova innovativetechnologyofdoughpreparationforbreadbytheacceleratedionozonecavitationmethod AT mariamalimardanova innovativetechnologyofdoughpreparationforbreadbytheacceleratedionozonecavitationmethod AT saulezhienbaeva innovativetechnologyofdoughpreparationforbreadbytheacceleratedionozonecavitationmethod AT baurzhaniztayev innovativetechnologyofdoughpreparationforbreadbytheacceleratedionozonecavitationmethod AT sholpantursunbayeva innovativetechnologyofdoughpreparationforbreadbytheacceleratedionozonecavitationmethod AT madinayakiyayeva innovativetechnologyofdoughpreparationforbreadbytheacceleratedionozonecavitationmethod |