Mykolenko S. Improvement of bakery goods technology by using plasma-chemically activated water

Object of the research - the technology of bakery products. Subject of the research - baking properties of flour; technological properties of yeast; biotechnology, structural and mechanical properties of flour; doughmaking; bakery products. The purpose of research is scientific substantiation of the advanced technology of bakery products by using water exposed to the action of non-equilibrium contact plasma. Following the results of investigations, the normative documents for bakery production with the use of plasma-chemically activated solutions have been drawn up and approved. The proposed technology has been tested in the production environment. The proposed technology has been tested in the production environment. Industry using the proposed technology are baking enterprises and public catering enterprises.