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Information × Registration Number 0212U006768, 0111U010512 , R & D reports Title Technology of cereals processing into the bakery products by using plasma-chemically activated solutions popup.stage_title Head Alexander A. Pivovarov, Registration Date 09-07-2012 Organization Dnipropetrovsk state agriculture university popup.description2 A review of known methods of water treatment showed that usage of aqueous solutions that are activated by nonequilibrium low temperature contact plasma is perspective direction in bread production. A result of nonequilibrium contact plasma treatment is accumulation of hydrogen peroxide and super-peroxide compounds. Besides cluster structure of water also changes. The experimental studies have established that the use of plasma-activated water solutions significantly affects the baking properties of wheat flour and allow to improve the technological properties of pressed yeast Product Description popup.authors Миколенко Світлана Юріївна Півоваров Олександр Андрійович popup.nrat_date 2020-04-02 Close