Optimization of grain bread production technology using electrically activated water

Abstract

The production of grain bread is of great practical importance for providing consumers with quality food products. Whole grain bread is a source of carbohydrates, protein, vitamins and minerals necessary for a healthy diet. This study examines the optimization of the production technology of grain bread using electrically activated water. Electroactivated water is an effective tool that allows you to regulate the quality of the finished product. In this regard, the goal of the research was to optimize the technology for the production of grain bread using electrically activated water, assessing its quality characteristics and safety indicators during storage. The objects of the study were wheat grain of the «Tabor» variety; fractions of electroactivated water (anolyte and catholyte); semi-finished products; ready-made grain bread samples. On the basis of a comprehensive assessment a sample of bread was selected, made from dispersed grain based on a dough made from a composite mixture with preliminary soaking of the grain in electrically activated water (anolyte). A technological scheme for the production of grain bread was developed. It has been established that the use of electrically activated water helps to reduce crumbling during storage.