Influence of the Use of Activated Water during Hydrothermal Treatment on the Quality of Bread

Abstract

Wheat grain grinding technologies currently used at mill enterprises, recommended by the rules for organizing and conducting technological processes in mills, are not effective enough for regions with a hot climate, including Uzbekistan. The grain is supplied to the mills with an initial moisture content of 11.0% or less, with increased glassiness. The storage of the grain mass is carried out at an elevated temperature, up to +480 C. Lowered initial humidity, high temperature, low efficiency of hydrothermal treatment of grain are the main reasons for the natural deterioration of the quality of flour, especially in summer.

The article provides a theoretical basis, research methods and results of experiments carried out in order to study the effect of water activated by ultrasound on the baking properties of flour. Activated water  was used at the stage of preparation for grinding grain grown in the dry and hot climate of Uzbekistan.