Cold plasma is an environmentally friendly technology that meets the present ecological requirements. Plasma is not accumulated in end-used products. As the cold plasma is produced just before usage, there are no requirements either for storage or activation procedure. Cold plasma has an oxidation-reduction potential. In the bread baking industry it is used in dough systems to whiten the flour and subsequent bread crumb. Also to promote disulfide bond formation between glutenin proteins, that improves dough strength. Experiments have been realized to evaluate the influence of cold plasma treatment on the flour and bread-making quality without the use of any additives. Wheat flour was treated with cold plasma in counter flow exchange by using the device "Plason". Exposure: concentration of 1000 ppm at 2.5 L/minute. Time exposition: 45 minutes. Because gas dissociates quickly into molecular oxygen the assessment of wheat flour was made first just after treatment, and then five days later. As a result of cold plasma treatment, the treated flour has a brightly creamy color, unlike untreated flour. The content of wet gluten has gone down a little due to deterioration of its hydration capacity but gluten quality was increased. Improvements in dough structural and mechanical properties such as, increasing dough stability and dough strength, reduction of dough softening, all have been observed. The results obtained showed that cold plasma has an effect on bread structural and mechanical properties. The loaves baked just after treatment demonstrated expansion of the total and specific volume along with enhancement of their appearance and porosity structure.
Fi�een hybrid-mutant lines and two direct mutant lines were studied in terms to their technological quality in 2000 and 2001 vegetation years. The hybrid-mutant lines were produced using chemical mutagen sodium azide at a concentration of 1mM on F 2 seeds. For parent cultivars, promising and well adapted Bulgarian and foreign common winter wheat cultivars were used. The direct mutant lines were obtained by gamma-irradiation and sodium azide treatment of dry seed from cultivars. The differences of the following three characteristics: quality index, so�ening of dough and energy for dough deformation (W) of MX 77/14 compared to the total mean value are positive and statistically significant. Crude protein, so�ening of dough, and energy for dough deformation (W) of MX 84/37 are also significantly different in relation to the total mean value. Both wheat lines refer to the group of common winter wheat with very good technological quality. This fact was confirmed of higher values of energy for dough deformation (W), than strong wheat cultivar Pobeda.
The Institute of Plant Genetic Resources (IPGR), Sadovo, Bulgaria, is a big wheat breeding center. Variety seeds for the productive system of the country and for the export are growing there. The yield and the quality of 15 varieties were assessed in the period
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