Kholodova E. The improvement of wheat flour ozonation technology for the bakery goods production

The dissertation is devoted to current problem in milling and baking industry for ozonation weak wheat flour technology improvement to produce bread products. The literature data on the regulation of technological trends flour is systemized. World scientific and practical information upon trends and effectiveness of ozone in food proc-essing and flour milling industries are generalized. The efficacy of ozone using for improvement the baking properties of flour with weak gluten is investigated. It is proved the higher efficiency of ozone usage for improvement the baking properties of flour for other technological methods and baking improvements. The influence of ozone on the properties of basic biopolymers flour is detected. Complex in the ozone influence on the structural and mechanical properties of dough, colloidal and biochemical processes in the dough is investigated. The qualimetric estimation of bakery products from ozonated wheat flour is given. The complex of measures for normative documentation, new technology approbation and branch inculcation is worked out. The economic effect of the technology is calculated.