Prospects of application of ultrasonic processing of half-finished products in baking technology

Abstract

The food industry has a very wide range of methods and means of influencing raw materials to give them the required technological properties. One of the prospective and effective physical methods of processing raw materials and food products, according to a number of studies, is ultrasound, which helps to increase productivity, reduce energy costs, improve the quality of finished products, extend shelf life, and most importantly, ensure safe and minimally processed products. To prevent microbiological deterioration, the products are subjected to various treatments, the main of which is the effect of low temperatures (cooling, freezing) or high temperatures (pasteurization, sterilization). However, these methods either slow down microbiological processes or reduce the nutritional and biological value. In this regard, the study of innovative methods that guarantee the consumer safe and minimally processed products, one of which is the method of ultrasound processing becomes particularly relevant. The impact of ultrasonic waves on physical and chemical processes occurring during the cooling process can improve the quality of the finished product, increase storage time, reduce energy consumption and create products with new consumer properties.

The impact of the freezing process on the grain bread quality

“…That is why the Russian Federation has a state policy in the sphere of providing health nutrition among the country population, which is represented by a complex of state laws, legislative acts, and regulations directed at improvement of the nutritional structure of the population and meeting the needs of different social categories in terms of rational nutrition [1,2]. In this regard, many studies dedicated to the elaboration of new methods of the production of functional alimentary products, including bread made of bioactivated wheat, are being carried out [3][4][5][6][7][8]. This type of wheat contains a higher number of vitamins and minerals in a bioavailable state, essential amino acids and a decreased amount of phytin acid and its salts [9][10][11][12][13][14].…”

Study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making process

“…After all they contain a lot of vitamins and trace elements important for normal development of the human body. At the same time, cereals of various kinds are not a daily component in the diet of Russian residents, which leads to an excessive consumption of fats, proteins, simple carbohydrates and a critical lack of complex carbohydrates and minerals [1,2,4]. One way to solve this problem could be to offer porridges made of different types of cereals for breakfast at catering enterprises, thereby fostering a culture of rational nutrition among consumers.…”