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Iztayev A, Kulazhanov T, Iskakova G, Alimardanova M, Zhienbaeva S, Iztayev B, Tursunbayeva S, Yakiyayeva M. The innovative technology of dough preparation for bread by the accelerated ion-ozone cavitation method. Sci Rep 2023; 13:17937. [PMID: 37863943 PMCID: PMC10589250 DOI: 10.1038/s41598-023-44820-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Accepted: 10/12/2023] [Indexed: 10/22/2023] Open
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.
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Affiliation(s)
- Auyelbek Iztayev
- Almaty Technological University, 100 Tole bi Str., 050012, Almaty, Kazakhstan
| | - Talgat Kulazhanov
- Almaty Technological University, 100 Tole bi Str., 050012, Almaty, Kazakhstan
| | - Galiya Iskakova
- Almaty Technological University, 100 Tole bi Str., 050012, Almaty, Kazakhstan
| | - Mariam Alimardanova
- Almaty Technological University, 100 Tole bi Str., 050012, Almaty, Kazakhstan
| | - Saule Zhienbaeva
- Almaty Technological University, 100 Tole bi Str., 050012, Almaty, Kazakhstan
| | - Baurzhan Iztayev
- Almaty Technological University, 100 Tole bi Str., 050012, Almaty, Kazakhstan
| | | | - Madina Yakiyayeva
- Almaty Technological University, 100 Tole bi Str., 050012, Almaty, Kazakhstan.
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Chen X, Gao J, Cao G, Guo S, Lu D, Hu B, Yang Z, Tong Y, Wen C. The properties of potato gluten-free doughs: comparative and combined effects of propylene glycol alginate and hydroxypropyl methyl cellulose or flaxseed gum. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2023. [DOI: 10.1515/ijfe-2022-0227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
Abstract
Abstract
Different methods are often used to make gluten-free (GF) bread to get better bread characteristics. To explore the effects of emulsifiers and hydrocolloids on the characteristics of GF dough, different esterification levels of propylene glycol alginate (PGA), hydroxypropyl methyl cellulose (HPMC), flaxseed gum with (FG) different molecular weight, and the binary blends of HPMC/PGA and FG/PGA were added to GF dough, made with potato starch and potato protein in a ratio of 6:4. The results showed that the potato GF dough with FG and FG/PGA obtained a higher viscoelasticity than the other doughs. HPMC and FG promoted to the formation of network structure, but the network structure formed by PGA and their combination was more developed. It was found that all PGA, HPMC, FG and their combination could improve the softness of GF breads. The results provided a basis for optimizing the quality of potato GF bread.
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Affiliation(s)
- Xueting Chen
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , P. R. China
| | - Jingyan Gao
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , P. R. China
- Wuxi Biortus Biosciences Co., Ltd , Jiangyin , Jiangsu , 214437 , P. R. China
| | - Geng Cao
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , P. R. China
| | - Shule Guo
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , P. R. China
| | - Dingning Lu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , P. R. China
| | - Bingbing Hu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , P. R. China
| | - Zuoqian Yang
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , P. R. China
| | - Yi Tong
- COFCO Biotechnology Co., Ltd , Beijing , 100005 , P. R. China
| | - Chengrong Wen
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , P. R. China
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