PLASMA-CHEMICALLY ACTIVATED WATER INFLUENCE ON STALING AND SAFETY OF SPROUTED BREAD

PLASMA-CHEMICALLY ACTIVATED WATER INFLUENCE ON STALING AND SAFETY OF SPROUTED BREAD

<p>The article reveals the research results of freshness and safety of sprouted wheat bread made with the use of water additionally treated with nonequilibrium low-temperature contact plasma. Prospects of the use of dispersion of wheat grain for the wholegrain bread production are shown which...

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Bibliographic Details
Main Authors:	A. Pivovarov, S. Mykolenko, Y. Hez’, S. Shcherbakov
Format:	Article
Language:	English
Published:	Odessa National Academy of Food Technologies 2018-07-01
Series:	Harčova Nauka ì Tehnologìâ
Subjects:	wheat sprouted bread plasma-chemically activated water differential-thermal analysis staling crumbling crumb swelling bonded water free water safety characteristics
Online Access:	http://journals.gsjp.eu/index.php/foodtech/article/view/940

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