The ways of agjusting raw material properties and the quality of bread made of wheat flour

The analysis of effective factors of physical nature used for the intensification of biotechnological processes is conducted. The treatment of water obtained as the result of ultrasound exposure is considered as one of these factors. The gas production rate, technological effectiveness of dough fermentation, intensity of acid accumulation at the process of maturation of experimental and control samples are defined. The period of yeast growth moderation is significantly decreased in experimental samples, and at the end of the process their total amount is higher then the control sample has. In 3 hours of fermentation there are 8-10 % more yeast cells in experimental samples of dough rather then in its control samples (margin of error is 0.12·106-0.15·106). The increase of volume of control samples is pointed out. This is because when the dough of control sample is risen by 100 ml, the 1150 СО2 is precipitated in the sample, which is mixed with treated water, 722.2 ml of CO2. The use of treated water contributes both the acceleration of the dough maturation and improvement of the technological efficiency of the fermentation process. As a result, the bread, prepared using the treated water, has a high consumer advantages. The mathematical processing of the received experimental data shows that the treated water has a significant impact on the specific volume and porosity of bread baked from wheat flour. Based on the conducted experiment it’s specified that the use of treated water facilitates faster swelling of starch grains and proteins, as a result of which right after the dough kneading the osmotic and adsorption moisture content increases and before cutting the monoadsorption stratum size increases. The increase in the moisture content in a bread crumb with the treated water, particularly the monoadsorption stratum, hampers with aggregation of its structure elements, which slows down the bread firming processes.