The use of activated water for determining the quality of bread from different flour

The use of ozonated and ionoozonized water, which has many useful properties (bactericidal, redox, etc.) of products, is a promising direction environmentally friendly products, which is very relevant for Kazakhstan, since significant segments of the population live in environmentally unfavorable regions, work in contact with harmful physical factors. The Water's unique role as the structural and energetic foundation of living things extends beyond its physiological value as drinking water and into its significant contribution to the quality of food items, of which water is nearly always a component. Discusses the findings of an investigation into how the features of the using whole grain wheat flour affect the structural and mechanic qualities of the dough and the quality of the bread. The dough was prepared from medium, fine and fine wheat flour in various ways using ionized, ozonized and filtered water. Within the specified particle sizes, each type of flour dispersion has better baking properties compared to the total commercial flour flow. Along with this, an insignificant part of the flour (about 5-10%) of all dispersions has a particle size of less than 70 microns and more than 130, 140,160 microns (depending on the type). This part of the flour has an increased activity value and relatively low baking properties compared to fine flour.