Investigation of Ultrasonic Dough Processing Influence on Bread Quality

DOI

10.2991/agrosmart-18.2018.17How to use a DOI?

Keywords

ultrasound, dough, technological process, bread, quality

Abstract

The positive influence of ultrasonic radiation on the fermenting microflora of the semi-finished dough product and the quality of bakery products is determined. The experiments were performed with the help of experimental ultrasonic radiators with a frequency of 100 ± 6 kHz and 20 ± 2 kHz. The ultrasonic effect was performed in the stages of kneading the dough and proofing the dough billets. The properties of the semi-finished dough products were evaluated by the amount of yeast microflora and fermented sugars. The quality of finished products was determined by the indicators of shape stability and volume. The maximum positive effect of the influence of the ultrasonic wave on the semi-finisheddough product has an effect for 30 minutes during the proofing of the doughbillets by an ultrasonic wave of 20 ± 2 kHz. At the same time the amount of fermented sugars in the semi-finished product increases by 29.4%, yeast cells - 3.6 times, the volume of the finished product - 2.7 times, and the form stability is slightly changed in comparison with the control sample

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - N. A. Berezina
AU  - A. S. Komolikov
AU  - T. V. Galagan
AU  - V. V. Rumyanceva
AU  - I. A. Nikitin
AU  - I. V. Zavalishin
PY  - 2018/12
DA  - 2018/12
TI  - Investigation of Ultrasonic Dough Processing Influence on Bread Quality
BT  - International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018)
PB  - Atlantis Press
SP  - 86
EP  - 89
SN  - 2352-5401
UR  - https://doi.org/10.2991/agrosmart-18.2018.17
DO  - 10.2991/agrosmart-18.2018.17
ID  - Berezina2018/12
ER  -