Abstract:Radiation processing suppresses the development of microorganisms and pests in food products. This method is safe and does not affect nutritional value; however, it may change the properties of starch and proteins. The research objective was to define the effect of ionization on the baking properties and safety indicators of wheat flour.
The study featured wheat flour subjected to gamma irradiation at 0–47.52 kGy, as well as dough and bread made from this flour. The flour samples were tested for the radi… Show more
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