Wheat bread quality improvement with using plasma­chemically activated water

2021 ◽  
pp. 53-61
Author(s):  
O. A. Pivovarov ◽  
S. Y. Mykolenko
Keyword(s):  
Quality Improvement ◽  
Shelf Life ◽  
Food Chain ◽  
Cold Plasma ◽  
Quality Characteristics ◽  
Bread Quality ◽  
Wheat Bread ◽  
Bakery Products ◽  
Equilibrium Plasma ◽  
Non Equilibrium

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.

Effects of the combination of starters and enzymes in regulating bread quality and shelf life / Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan

1999 ◽  
Vol 5 (3) ◽  
pp. 263-273 ◽  
Author(s):  
M.A. Martínez-Anaya ◽  
A. Devesa ◽  
P. Andreu ◽  
C. Escrivá ◽  
C. Collar
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Bread Quality ◽  
Wheat Bread ◽  
Low Grade ◽  
High Quality ◽  
White Wheat ◽  
Beneficial Effects ◽  
Commercial Enzymes ◽  
Quality And Shelf Life

The influence of commercial enzymes and starters on white wheat bread quality and keeping proper ties (microbial and physical shelf life) has been studied. Two different quality flours, two enzymes (α- amylase/pentosanase, lipase and their mix), and three microbial starters were used to formulate twenty four breads. The combination of enzymes and starter resulted in beneficial effects greater than those obtained when each technological aid was used in a single way. The effect was mostly stressed when low grade wheat flour was used; in this case, specifically designated combinations facilitated loaves of improved volume and shape, and a crumb texture with initial values and rate of staling close to those found with a high quality flour.

The effects of bread-making process factors on Australian sweet lupin-wheat bread quality characteristics

2014 ◽  
Vol 49 (11) ◽  
pp. 2373-2381 ◽  
Author(s):  
Casiana Blanca Villarino ◽  
Vijay Jayasena ◽  
Ranil Coorey ◽  
Sumana Chakrabarti-Bell ◽  
Stuart Johnson
Keyword(s):  
Quality Characteristics ◽  
Bread Quality ◽  
Wheat Bread ◽  
Bread Making ◽  
Process Factors

scholarly journals Towards Catalysts Prepared by Cold Plasma

Catalysts ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 75
Author(s):  
Jacek Tyczkowski ◽  
Hanna Kierzkowska-Pawlak
Keyword(s):  
Plasma Treatment ◽  
Cold Plasma ◽  
Plasma Deposition ◽  
New Materials ◽  
Treatment Methods ◽  
Equilibrium Plasma ◽  
Plasma Techniques ◽  
Non Equilibrium

Cold (non-equilibrium) plasma techniques have long been used as plasma deposition methods to create new materials, often with unique properties, which cannot be produced any other way, as well as plasma treatment methods for the sophisticated modification of conventional materials [...]

Effects of the combination of starters and enzymes in regu lating bread quality and shelf life Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan

1998 ◽  
Vol 4 (6) ◽  
pp. 425-435 ◽  
Author(s):  
M.A. Martínez-Anaya ◽  
A. Devesa ◽  
P. Andreu ◽  
C. Escrivá ◽  
C. Collar
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Bread Quality ◽  
Wheat Bread ◽  
Low Grade ◽  
High Quality ◽  
White Wheat ◽  
Beneficial Effects ◽  
Commercial Enzymes ◽  
Quality And Shelf Life

The influence of commercial enzymes and starters on white wheat bread quality and keeping proper ties (microbial and physical shelf life) has been studied. Two different quality flours, two enzymes (α- amylase/pentosanase, lipase and their mix), and three microbial starters were used to formulate twenty four breads. The combination of enzymes and starter resulted in beneficial effects greater than those obtained when each technological aid was used in a single way. The effect was mostly stressed when low grade wheat flour was used; in this case, specifically designated combinations facilitated loaves of improved volume and shape, and a crumb texture with initial values and rate of staling close to those found with a high quality flour.

scholarly journals Quality improvement and shelf life extension of functional bakery products with the use of stevia

2019 ◽  
Vol 315 ◽  
pp. 022019 ◽  
Author(s):  
N A Esaulko ◽  
E S Romanenko ◽  
M V Selivanova ◽  
E A Mironova ◽  
T S Aisanov ◽  
...  
Keyword(s):  
Quality Improvement ◽  
Shelf Life ◽  
Life Extension ◽  
Bakery Products ◽  
Shelf Life Extension

scholarly journals NON-THERMAL PLASMA AT ATMOSPHERIC PRESSURE AND ITS OPPORTUNITIES FOR APPLICATIONS

2019 ◽  
Vol 62 (8) ◽  
pp. 26-60
Author(s):  
Yuri S. Yuri S. Akishev
Keyword(s):  
Low Temperature ◽  
Atmospheric Pressure ◽  
Cold Plasma ◽  
Specific Energy Consumption ◽  
Gaseous Mixtures ◽  
Equilibrium Plasma ◽  
Dense Gases ◽  
Weakly Ionized ◽  
Kinetics Of ◽  
Non Equilibrium

The subject of this review is the low-temperature (or "cold") weakly-ionized but strongly non-equilibrium plasma created at atmospheric pressure in gaseous mixtures or directly in atmospheric air. Cold plasma is rather new, but very perspective object. The strong non-equilibrium of the weakly-ionized plasma leads to that energetic electrons despite their small quantity very effectively excite and dissociate the neutral particles which are contained in surrounding gas, for example, of a molecule of oxygen and water. The pointed above property of cold plasma is valuable from the practical point of view because it allows creating in plasma-forming gas rather intensive ultra-violet radiation and high concentration of physically and biochemically reactive species (metastable atoms and molecules, radicals, ozone, and others) with rather small specific energy consumption. Now the usage of cold plasma at atmospheric pressure gives the opportunity to solve many practical problems which were earlier seeming unsolvable. It is possible even to claim that the approaches based on the use of cold plasma in dense gases define modern progress in many fields of science, biomedicine and, in particular, in the field of chemical technology. The review of modern experimental methods of creation of the cold plasma at atmospheric pressure is given. Physical and chemical features of cold plasma in dense gases have been considered. Special attention is paid to the kinetics of the charged particles in non-equilibrium plasma and the vibrationally excited molecules as well. Additionally, the kinetics of the electronic excited and metastable states is taken into account because they also influence a biochemical activity of low-temperature plasma. A lot of places is given to concrete examples of the modern practical use of such plasma in ecology for the destruction of the low-concentrated harmful organic and inorganic impurities in the exhausted airflows at atmospheric pressure.

SOME REMARKS ON THE NON-EQUILIBRIUM PLASMA DIAGNOSTICS

1979 ◽  
Vol 40 (C7) ◽  
pp. C7-871-C7-872
Author(s):  
E. F. Gippius ◽  
B. I. Iljukhin ◽  
V. N. Kolesnikov
Keyword(s):  
Plasma Diagnostics ◽  
Equilibrium Plasma ◽  
Non Equilibrium
Sign in / Sign up

Export Citation Format

Share Document