Development of a highly efficient ion-ozone cavitation technology for accelerated bread production

Area of Science:

• Food Science and Technology
• Chemical Engineering
• Biotechnology

Background:

• Kazakhstan's bakery market requires advanced technologies for improved product quality and safety.
• Current bread production methods face challenges in efficiency and consistency.

Purpose of the Study:

• To develop and optimize an accelerated bread production technology using ion-ozone cavitation treatment.
• To evaluate the impact of ion-ozone cavitation on bread dough and final product characteristics.

Main Methods:

• Investigated various modes of ion-ozone cavitation exposure on bread dough.
• Assessed organoleptic, physicochemical, rheological, and microbiological indicators of bread samples post-baking.
• Determined optimal treatment parameters: 0.0025 units/mg concentration, 1.0 atm pressure, for 1 minute.

Main Results:

• Identified optimal ion-ozone cavitation parameters for accelerated bread production.
• Confirmed significant reduction in dough preparation and fermentation time (up to three times faster than traditional methods).
• Observed improvements in qualitative and quantitative indicators of the final bread product.

Conclusions:

• Ion-ozone cavitation treatment is an effective method for accelerating bread production.
• The developed technology enhances bread quality, safety, shelf life, and consumer properties.
• This innovation offers a competitive advantage in the Kazakhstan bakery market due to superior product attributes and cost-effectiveness.