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 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.