Betulin nanosuspension as a promising raw material for the production of long-term storage bread
The production of bakery products of long-term storage is one of the trends in modern bakery aimed at solving the food security problem. Betulin nanosuspension has been proven to inhibit potato bread disease and increase the shelf life of wheat flour. The bread sample using nanosuspension of betulin with lecithin emulsifier possessed optimal characteristics. According to the analysis of the dynamics of storage of bread from wheat flour with betulin nanosuspension, a shelf life of 7 days was determined.
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