{"id":3899,"date":"2021-09-30T11:05:56","date_gmt":"2021-09-30T08:05:56","guid":{"rendered":"http:\/\/nti.ukrintei.ua\/?page_id=3899"},"modified":"2026-03-26T13:52:55","modified_gmt":"2026-03-26T11:52:55","slug":"science-technologies-innovations-%e2%84%96319-2021-53-61-p","status":"publish","type":"page","link":"https:\/\/nti.ukrintei.ua\/?page_id=3899&lang=en","title":{"rendered":"Science, Technologies, Innovations \u21163(19) 2021, 53-61 p"},"content":{"rendered":"

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Pivovarov O. A.<\/strong> \u2014 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<\/p>\n

Mykolenko S. Y.<\/strong> \u2014 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<\/p>\n

WHEAT BREAD QUALITY IMPROVEMENT WITH USING PLASMA-CHEMICALLY ACTIVATED WATER<\/strong><\/p>\n

Abstract.<\/strong> 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.<\/p>\n

Keywords:<\/strong> wheat bread, microbiological stability, shelf-life, cold plasma, activated water.<\/p>\n

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    \u00a0PDF Pivovarov O. A. \u2014 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. \u2014 PhD in Engineering, Associate Professor, Associate Professor of the Department Storage … <\/p>\n

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