Comprehensive assessment of the effect of ozonation on the quality and safety of grain used in whole grain bread technology
https://doi.org/10.47370/2072-0920-2025-21-1-91-100
Abstract
Introduction. The results of assessing the quality and safety of wheat grain treated with ozone, used in whole grain bread technology have been presented, since the safety of raw materials remains an urgent task due to the risk of microbiological and chemical contamination. Grain ozonation is considered as a promising environmentally friendly method of disinfection and detoxification, which helps to reduce the microbial load and xenobiotic content.
The goal of the research was to investigate the effect of ozonation on the quality and safety of soft winter wheat grain and to determine the possibility of its use in whole-grain bread technology.
The methods. Grain ozonation was carried out using a patented GEOS- 2.0 ozonizer at an ozone concentration of 20 mg / m³ for 5, 10 and 15 minutes. Grain quality indicators, the content of toxic elements and microbiological contamination were assessed using generally accepted methods.
The results. It has been found that the studied wheat varieties meet the requirements for strong and valuable varieties in terms of gluten quality and grain hardness, and have a toxic element content significantly below the permissible standards. It has been proved that ozonation is an effective way to improve the sanitary and hygienic indicators of winter soft wheat grain and can be recommended for use in whole-grain bread production technology.
The conclusion. Grain ozonation can be recommended as an effective and environmentally friendly method of preparing soft winter wheat grain for the production of whole grain bread in order to ensure sanitary and hygienic indicators of raw materials, safety of finished products and preservation of nutritional value.
About the Authors
N. V. Sokol
Kuban State Agrarian University named after I.T. Trubilin
Russian Federation
Russian Federation
Natalia V. Sokol, Dr Sci. (Eng.), Professor, Professor, the Department of Technology of Storage and Processing of Plant Products
350044, Krasnodar, Kalinin Street, Building 13
N. S. Sanzharovskaya
Kuban State Agrarian University named after I.T. Trubilin
Russian Federation
Russian Federation
Nadezhda S. Sanzharovskaya, PhD (Eng.), Associate Professor, the Department of Technology of Storage and Processing of Plant Products
350044, Krasnodar, Kalinin Street, Building 13
D. R. Agayeva
Kuban State Agrarian University named after I.T. Trubilin
Russian Federation
Russian Federation
Dinara R. Agayeva, Master student, Faculty of Food Production and Biotechnology
350044, Krasnodar, Kalinin Street, Building 13
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Review
For citations:
Sokol N.V., Sanzharovskaya N.S., Agayeva D.R. Comprehensive assessment of the effect of ozonation on the quality and safety of grain used in whole grain bread technology. New Technologies. 2025;21(2):91-100. (In Russ.) https://doi.org/10.47370/2072-0920-2025-21-1-91-100
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