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Innovative Methods for Reducing Sodium in Cupcakes With Mechanical Leavening and Ozonized Water
Maxat N Mamyrayev1, Auyelbek Iztayev2, Talgat K Kulazhanov2
1Department of Technology of Bread Products and Processing Industries, Almaty Technological University, Almaty, Kazakhstan.
International Journal of Food Science
|December 18, 2024
Summary
This study introduces accelerated ozone cavitation technology to create reduced-sodium cupcakes from whole wheat flour. This innovative method enhances dough quality, reduces preparation time, and ensures food safety for confectionery products.
Area of Science:
- Food Science and Technology
- Chemical Engineering
- Materials Science
Background:
- Traditional cupcake production involves lengthy processes and specific ingredients like baking powder.
- Reducing sodium content in baked goods is a significant public health and food industry goal.
- Improving dough consistency and product volume are key challenges in confectionery manufacturing.
Purpose of the Study:
- To develop and optimize an accelerated ozone cavitation technology for cupcake preparation.
- To reduce sodium content and eliminate baking powder in whole wheat flour cupcakes.
- To enhance dough properties, shorten processing time, and improve final product quality.
Main Methods:
- Utilizing cavitation technology with ozonated water and fine whole-ground wheat flour.
- Employing accelerated churning under compressed air at 900 rpm to process the dough.
- Determining optimal parameters including ozone concentration (3 mg/cm³), kneading speed (900 rpm), and pressure (0.3 MPa).
Main Results:
- Achieved reduced sodium content in cupcakes.
- Significantly shortened dough preparation and cupcake cooking times.
- Improved dough consistency, leading to a two-to-threefold volume increase.
- Produced high-quality cupcakes without the need for baking powder.
Conclusions:
- Accelerated ozone cavitation technology is effective for producing safe, high-quality flour confectionery.
- This method enhances food safety, boosts production efficiency, and ensures superior product quality.
- The optimized parameters enable the efficient, accelerated production of desirable baked goods.
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