Article

Retrieved from Volume 24, No. 1, 2020

Pages 110 -120

Mykolenko, S., & Omelchenko, M. (2020). Application of sprouted spelt grain for bread production. Ukrainian Black Sea Region Agrarian Science, 24(1), 110-120. DOI: 10.31521/2313-092X/2020-1(105)-14

Application of sprouted spelt grain for bread production

S. Mykolenko M. Omelchenko

Technological aspects of spelt spouted wholegrain application for bread production are highlighted. It is established that using chia seeds can improve the bread organoleptic characteristics. It is proved that using water exposed to the action of contact non-equilibrium plasma for soaking spelt grain contributes to the intensification of sprouted whole grain bread production.

spelt, sprouted whole grain, bread, chia seeds, plasma-chemically activated water
References in the process of publication