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Prevention of microbial contamination of bread using PZSB

By Kahramon Rahmonov

Prevention of microbial contamination of bread using PZSB Business & Technology

Prevention of microbial contamination of bread using PZSB

0 - Default Title
Description
This monograph provides an analytical review of priority development areas in the field of safe food production, both in the republic and abroad. Information on the main types of microbial contamination of bread (diseases) is analyzed, the most dangerous of which are described; typical sources of bread diseases and methods for their prevention are summarized and systematized, and the most promising of these, in particular biological methods, are identified. The results of a study of the influence of various nutrient medium ingredients and technological parameters of the preparation of polystrain spontaneous fermentation starters (PSFS) in the second phase of the propagation (production) cycle on the process of fermentation biomass accumulation in it are presented. An analysis is made of the possibility of using PSFS to reduce the required amount of yeast and flour, improving the quality and food safety of bread. The possibilities of using phytoadditives from medicinal plant materials with antagonistic properties towards pathogenic microflora in bread production are studied. The feasibility of the integrated use of starters and phytoadditives to prevent microbial infection is substantiated.
Product details
Binding:
Paperback
Number of Pages:
164
Release Date:
2025-12-10
Publication Date:
2025-12-10
Publisher:
Our Knowledge Publishing
Languages:
Original: English
ISBN10:
6209332889
ISBN13:
9786209332883
Weight:
262 g
Height:
150 cm
Width:
220 cm
Thickness:
10 cm
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