A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder
Bauyrzhan Iztayev,
Auyelbek Iztayev,
Talgat Kulazhanov
et al.
Abstract:Water treated with ion ozone improves the technological qualities of food products. Therefore, ion-ozonated water was used in the work, and whole-grain flour from soft wheat of the Almaly variety and pumpkin powder were used as raw materials to improve the quality and nutritional value of the pasta. This study investigated the effects of ion-ozone concentration in ion-ozonated water Cio, water temperature tw, pumpkin powder content Cpp and drying temperature td on various characteristics affecting the quality … Show more
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