Development of innovative technologies for whole-wheat flour products of different classes

Various ways of innovative technologies applying for the development of bread using whole-wheat flour of different wheat grades were investigated in this article. Cavitation and ion-ozone technologies were used as innovative technologies. Wheat grades III, IV and V, as well as off-grade wheat were used during the study. When determining the quality of wheat grains, the amino acid composition of proteins is of great importance. Therefore, the total amino acid composition of wheat samples was determined. Bread baking using innovative technologies was carried out on the basis of the Almaty Technological University. The photos of the obtained bread products using innovative methods from whole-wheat of different grades were given in the article. The resulting bread products were investigated by organoleptic, physico-chemical and some rheological indicators. According to the results obtained, the use of cavitation and ion-ozone processing plays a decisive role in assessing the quality of bakery products, and the wheat grade from which the bread was baked has also a significant effect...