USE OF ULTRASOUND IN ACHLORIDE BREAD TECHNOLOGY

KBVITX

Abstract

In the technology of bakeryproducts, saltisnotonly a flavoradditive, butalsohas a significanteffecton the biochemicalandstructural and mechanicalproperties of the dough. The exclusion of saltfrom the breadformulationhelps to reduce the viscosityandelasticity of the dough, on theonehand, andincrease the fermentationactivity of the microflora of the dough, on theotherhand, whichinturnworsens the quality of bread. Ultrasound was usedtoneutralize the negativeeffects of saltexclusionfrom the formulation of achloridebread. Duringtheresearch, ultrasoundtreatment was performed on waterintended for the preparation of yeastsuspension, anddirectly on yeastsuspension.

It was foundthatwithanincrease in the duration of exposure to ultrasound, the temperature of both the yeastsuspensionand the water increases. Whentreated with ultrasound for 90 seconds, the temperature of bothwaterand yeastsuspension reached 40°C, whichiscriticalfor the growthandreproduction of yeastcells. Exposure to ultra-soundfor 30-60 secondscontributes to the bioactivation of the yeastsuspension, whileultrasonicwatertreatment, on the contrary, has a retardingand, in a certainperiod, anegativeeffecton the reproduction of yeastcells. The resultingachloridebread, preparedusingultrasonictreatment of yeastsuspension, hashighqualityindicators. The resultingeffectis a significantincrease in the porosity of the breadcrumb, in the technology of whichultrasound was used, comparedwith the control.