atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2022-1-43-49atu-914Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВЛИЯНИЕ ИЗМЕНЕНИЯ ДАВЛЕНИЯ ВО ВРЕМЯ ЗАМЕСА ТЕСТА И ХАРАКТЕРИСТИКИ ХЛЕБАINFLUENCE OF CHANGE IN PRESSURE DURING THE KNEADING OF THE DOUGH AND CHARACTERISTICS OF BREADИЗТАЕВА. И.IZTAYEVA. I.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, st. Tole bi, 100

АҚҚОЖАИ. Ш.AKKOZHAI. S.

080007, г. Тараз, ул. Толе би, 40

080007, Taraz, st. Tole bi, 40

ilyasakkozha@gmail.comЯКИЯЕВАМ. А.YAKIYAYEVAM. A.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, st. Tole bi, 100

ИСКАКОВАГ. К.ISKAKOVAG. K.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, st. Tole bi, 100

КЕНЖЕХОДЖАЕВМ. Д.KENZHEKHODZHAEVM. D.

080007, г. Тараз, ул. Толе би, 40

080007, Taraz, st. Tole bi, 40

ИЗТАЕВБ. А.IZTAYEVB. A.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty, st. Tole bi, 100

Алматинский технологический университетКазахстанAlmaty Technological UniversityKazakhstanТаразский Региональный УниверситетКазахстанTaraz Regional UniversityKazakhstan202202062022024349Copyright © ИЗТАЕВ А.И., АҚҚОЖА И.Ш., ЯКИЯЕВА М.А., ИСКАКОВА Г.К., КЕНЖЕХОДЖАЕВ М.Д., ИЗТАЕВ Б.А., 20222022ИЗТАЕВ А.И., АҚҚОЖА И.Ш., ЯКИЯЕВА М.А., ИСКАКОВА Г.К., КЕНЖЕХОДЖАЕВ М.Д., ИЗТАЕВ Б.А.IZTAYEV A.I., AKKOZHA I.S., YAKIYAYEVA M.A., ISKAKOVA G.K., KENZHEKHODZHAEV M.D., IZTAYEV B.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/914

Были проведены опыты по изучению влияния изменения давления при замесе теста тестомесителем с возможностью регулирования температуры. В этом исследовании использовались три режима давления и скорости вращения механической универсальной ионо-озонной тестомесильной установки: 50, 250 и 500 мбар и 100, 150 и 200 об/мин соответственно. Цели заключались в том, чтобы понять влияние давления и скорости механической универсальной ионо-озонной тестомесильной установки на тесто во время замеса, чтобы оптимизировать условия замеса теста. Результаты показали, что кавитация теста пропорциональна количеству оборотов универсальной ионо-озонной тестомесильной установки. Более высокое давление и более высокая скорость перемешивания сокращают время достижения максимальной мощности. Это означает, что продолжительность перемешивания может быть уменьшена. Были проанализированы удельный объем хлеба, фракция пористости и распределение пор по размерам, для лучшего понимания влияния высокого давления на качество хлеба.

Experiments were carried out to study the effect of pressure changes when the dough is kneaded with a dough mixer with the possibility of temperature control. In this study, three modes of pressure and rotation speed of a mechanical universal ion-ozone mixer were used: 50, 250 and 500 mbar and 100, 150 and 200 rpm, respectively. The objectives were to understand the effect of pressure and speed of a mechanical universal ion-ozone mixer on dough during kneading in order to optimize dough kneading conditions. The results showed that the cavitation of the dough is proportional to the number of revolutions of the universal ion-ozone dough mixer. Higher pressure and higher stirring speed will shorten the time to reach maximum power, which means that stirring times can be shortened. The specific bread volume, porosity fraction and pore size distribution were analyzed to better understand the effect of high pressure on bread quality.

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The authors declare that there are no conflicts of interest present.