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Information × Registration Number 0212U006769, 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 Bakery products play an important role in nutrition оf people. Therefore, quality improvement, development of bakery products range аre actual problems for baking industry. 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. Usage of plasma-chemically activated solutions allows achieving positive changes in biotechnological indices of dough semi-products without application of chemical additives. In dough produced on the basis of such solutions instead of usual drinking water, depending on variation of treatment duration, the effect of increase in its volume by approximately 30% is achieved, as well as reduction of fermentation by more than 20 minutes аnd gas formation if intensified, on average, by 10-30%. Taking into account usage of yeasts of various manufacturers, clearly expressed effect of plasma-chemically activated solutions' action at the initial technological stage of bakery foods' production was shown. Physical and chemical transformations of ingredients of wheat dough made of flour of various quality are considered. It is found that plasma-chemically activated aqueous solutions have a significant influence on quality of the gluten in the direction of its strengthening. On the basis of farinographic and alveographic analyses, the effect of such solutions on strengthening of weak flour by primary structural and mechanical properties is shown. The improvement of characteristics of finished products using such solutions is studied. On the bases of termogravimetric analysis moisture removal characteristics from the dough based on plasma-chemically activation solutions are investigated. Kinetic parameters of moisture removal of different forms are determined with the use of mathematical model of piecewise-linear function. The proportion of free and bound moisture of system is given. Apparent activation energy of dough prepared with the use of plasma-chemically activated solution is calculated. This means using plasma-chemically activated solutions can regulate bread production technology, correct the properties of flour and yeast and create the healthy bakery products. Product Description popup.authors Миколенко Світлана Юріївна Півоваров Олександр Андрійович popup.nrat_date 2020-04-02 Close