Алматы технологиялық университетінің хабаршысы (Jan 2021)

METHODS OF PRODUCING WITH OUT YEAST BREAD FROM DIFFERENT CLASSES OF SOFT WHEAT

  • A. . Iztayev,
  • M. A. Yakiyayeva,
  • Sh. A. Tursunbayeva,
  • M. M. Mayemerov,
  • I. . Zhauantay

Journal volume & issue
Vol. 0, no. 3
pp. 34 – 41

Abstract

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The article examines the effects of ion-ozonized water on the quality indicators of bread obtained from classes 3 and 4 of soft wheat. As a result, it was found that ion-ozonated water contributes to an increase in the volume, porosity of bread, increases the content of protein and starch. It is proved that bread obtained from low classes of soft wheat with ion-ozonated water has better quality than bread prepared by the traditional method.

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