Science, Technologies, Innovations №3(19) 2021, 53-61 p

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http://doi.org/10.35668/2520-6524-2021-3-07

Pivovarov O. A. — D. Sc. in Engineering, Professor, Professor of the Department of Storage Technology and Processing of Agricultural Products of Dnipro State Agrarian University, Serhiy Yefremov Str., 25, Dnipro, Dnipropetrovsk Region, 49000; +38 (097) 342-46-60; apivo@ua.fm; https://orcid.org/0000-0003-0520-171X

Mykolenko S. Y. — PhD in Engineering, Associate Professor, Associate Professor of the Department Storage Technology and Processing of Agricultural Products of Dnipro State Agrarian University, Serhiy Yefremov Str., 25, Dnipro, Dnipropetrovsk Region, 49000; +38 (098) 964-26-84; svetlana.mykolenko@gmail.com; https://orcid.org/0000-0002-1959-1141

WHEAT BREAD QUALITY IMPROVEMENT WITH USING PLASMA-CHEMICALLY ACTIVATED WATER

Abstract. The article was devoted to an innovative approach of improving bakery products quality through using an activated water, exposed to the action of contact non-equilibrium (cold) plasma. Wheat bread quality characteristics were presented during using the plasma-chemically activated water combined with wheat flour of poor baking properties. It is shown that the treatment of water with contact non-equilibrium plasma leads to an improvement in the consumer qualities of bread, an increase in its resistance to microbiological spoilage. The wheat bread made with the plasma-chemically activated water presented the possibility to prolong the shelf-life of the product, helping to decrease losses and waste during the bread food chain.

Keywords: wheat bread, microbiological stability, shelf-life, cold plasma, activated water.

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