The use of bacterial strains to the relationship between the degree of contamination of flour bacterial spores and microbiological stability of bread
Автор: Sarsekova A., Valieva M.R., Uazhanova R.U.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Техника и технологии
Статья в выпуске: 1 (91), 2012 года.
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His article shows the results of the influence of contamination of flour by bacteria spores on process of bread molding and the establishment of maximum permissible level of contamination for the production of baked goods in packaged form, as well as infection of bread made from this flour with potato illness. Was established the level of contamination of flour with bacteria spores for making bread with extended shelf life -no more 101cfu/g.
Bread, mould, potato illness, microbiological damage, storage
Короткий адрес: https://sciup.org/140204934
IDR: 140204934
Список литературы The use of bacterial strains to the relationship between the degree of contamination of flour bacterial spores and microbiological stability of bread
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- Russia's security. The legal, social, economic, scientific and technical aspects. 11 prodovolstven-naya security. Section 1. -M.: MGF "Knowledge", 2000. -544 p.
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- 1. R. Walker, Cross R. Determination of hazard / / Nutrition. -2001. - № 4.-P 30-32. 2. Russia's security. The legal, social, economic, scientific and technical aspects. 11 prodovolstven-naya security. Section 1. - M.: MGF "Knowledge", 2000. - 544 p. 3. Research GosNIIHP / / Baking in Russia. - 1996. - № 1
