THE IMPROVING OF MICROBIOLOGICAL SAFETY OF BREAD FROM DISPERSED WHEAT GRAIN

Oksana Anatolievna Markitanova; Valentina Danilovna Malkina; Hachatur Alexandrovich Baluyan; Elena Vladimirovna Zhirkova; Vladimir Viktorovich Martirosyan

Современная наука и инновации (Oct 2022)

THE IMPROVING OF MICROBIOLOGICAL SAFETY OF BREAD FROM DISPERSED WHEAT GRAIN

Oksana Anatolievna Markitanova,
Valentina Danilovna Malkina,
Hachatur Alexandrovich Baluyan,
Elena Vladimirovna Zhirkova,
Vladimir Viktorovich Martirosyan

Affiliations

Oksana Anatolievna Markitanova: Kaluga State University named after K. E Tsiolkovski
Valentina Danilovna Malkina: Moscow State University of Technologies and Management named after K. G. Razumovskiy (PKU)
Hachatur Alexandrovich Baluyan: Moscow State University of Technologies and Management named after K.G. Razumovskiy (PKU)
Elena Vladimirovna Zhirkova: North-Caucasus Federal University
Vladimir Viktorovich Martirosyan: All-Russian Research Institute of corn

Journal volume & issue: Vol. 0, no. 3
pp. 114 – 120

Abstract

Read online

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.

Published in Современная наука и инновации

ISSN: 2307-910X (Print)
Publisher: North-Caucasus Federal University
Country of publisher: Russian Federation
LCC subjects: Political science: International relations
Website: https://msi.elpub.ru/

About the journal

Abstract

Keywords