E3S Web Conf.
Volume 176, 2020International Scientific and Practical Conference “From Inertia to Develop: Research and Innovation Support to Agriculture” (IDSISA 2020)
|Number of page(s)||6|
|Section||Modern Scientific Achievements - Into the Practice of Production and Processing of Crop Products|
|Published online||22 June 2020|
Scientific support for innovative development of wheat bread long-term storage production
Ural State University of Economics, 620144 Yekaterinburg, Russia
* Corresponding author: firstname.lastname@example.org
Nowadays in the context of innovative development the bread intended for long-term storage is necessary in hard-to-reach areas of Sverdlovsk region, participants of expeditions, workers of logging, geological parties, etc. Taking into account the constant demand for such products, it is necessary to develop new approaches to their creation.The aim of the study was the development of long-term storage bread from wheat flour, preserving consumer characteristics throughout the shelf life.The synergism of betulin,nisin and ascorbic acid was studied for the first time when they are used together to inhibit potato bread disease (hereinafter CBH). It is proved that the use of additives, including 0.015% nisin together with 0.005% betulin to the mass of flour increases the shelf life of wheat bread up to 7 days since betulin inhibits CBH, nisin inhibits the development of mold under pH conditions in the range of 5.5-6.5.For the first time, a technique is proposed for producing betulin nanosuspension with a high degree of dispersion. The effect of betulin nanosuspension with emulsifiers of calcium lactylate, polyglycerol fatty acid esters, lecithin on the inhibition of CBH and an increase in the shelf life of wheat bread was studied.
© The Authors, published by EDP Sciences, 2020
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