The innovative technology of dough preparation for bread by the accelerated ion-ozone cavitation method.

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.

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

The bakery market is one of the most capacious in Kazakhstan. Manufacturers of bread products are in dire need of the introduction of intensive technologies for improving product quality and safety. This article presents the results of research to develop technology for accelerated production of bread with ion-ozone cavitation treatment.