THE IMPROVING OF MICROBIOLOGICAL SAFETY OF BREAD FROM DISPERSED WHEAT GRAIN

THE IMPROVING OF MICROBIOLOGICAL SAFETY OF BREAD FROM DISPERSED WHEAT GRAIN

The technological solutions to reduce the qualitative and quantitative composition of microflora of dispersed grain mass, consisting in soaking the grain in the presence of acids (sorbic or benzoic or citric acid), which reduces the contamination of grains and content of extraneous microflora in rea...

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Bibliographic Details
Main Authors: Oksana Anatolievna Markitanova, Valentina Danilovna Malkina, Hachatur Alexandrovich Baluyan, Elena Vladimirovna Zhirkova, Vladimir Viktorovich Martirosyan
Format: Article
Language:Russian
Published: North-Caucasus Federal University 2022-10-01
Series:Современная наука и инновации
Subjects:
зерно пшеницы
диспергированная зерновая масса
микробиологическое состояние
сорбиновая кислота
бензойная кислота
лимонная кислота
хлеб
wheat grain
dispersed grain mass
microbiological status
sorbic acid
benzoic acid
citric acid
bread
Online Access:https://msi.elpub.ru/jour/article/view/975
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Summary:The technological solutions to reduce the qualitative and quantitative composition of microflora of dispersed grain mass, consisting in soaking the grain in the presence of acids (sorbic or benzoic or citric acid), which reduces the contamination of grains and content of extraneous microflora in ready grain bread.
ISSN:2307-910X

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