{"id":3463,"date":"2024-03-12T12:14:27","date_gmt":"2024-03-12T09:14:27","guid":{"rendered":"https:\/\/nor-ijournal.com\/?p=3463"},"modified":"2024-03-15T22:09:00","modified_gmt":"2024-03-15T19:09:00","slug":"128-14","status":"publish","type":"post","link":"https:\/\/nor-ijournal.com\/ru\/2024\/03\/12\/128-14\/","title":{"rendered":"Bilyk O., Bogachov Iu., Dushchak O., Khomenko D. &#8211; ENSURING MICROBIOLOGICAL PURITY OF BAKERY PRODUCTS AS AN IMPERATIVE OF FOOD SAFETY"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"3463\" class=\"elementor elementor-3463\" data-elementor-settings=\"{&quot;ha_cmc_init_switcher&quot;:&quot;no&quot;}\">\n\t\t\t\t<div class=\"has_eae_slider elementor-element elementor-element-174423c e-flex e-con-boxed jltma-glass-effect-no wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no wpr-column-slider-no wpr-equal-height-no e-con e-parent\" data-eae-slider=\"55519\" data-id=\"174423c\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;_ha_eqh_enable&quot;:false}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"has_eae_slider elementor-element elementor-element-e289846 e-con-full e-flex jltma-glass-effect-no wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no wpr-column-slider-no wpr-equal-height-no e-con e-child\" data-eae-slider=\"73117\" data-id=\"e289846\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;_ha_eqh_enable&quot;:false}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b5a0a35 jltma-glass-effect-no exad-sticky-section-no exad-glass-effect-no elementor-widget elementor-widget-heading\" data-id=\"b5a0a35\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">ENSURING MICROBIOLOGICAL PURITY OF BAKERY PRODUCTS AS AN IMPERATIVE OF FOOD SAFETY<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-863f119 jltma-glass-effect-no exad-sticky-section-no exad-glass-effect-no elementor-widget elementor-widget-text-editor\" data-id=\"863f119\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"text-align: right;\"><strong>Bilyk O<\/strong><strong>.<br \/><\/strong><em>Cand. Tech. Sci., Professor, Professor of the Department of Bakery and Confectionery Technology National University of Food Technologies<br \/><\/em><strong>Bogachov Iu<\/strong><strong>.<br \/><\/strong><em>S<\/em><em>tudent of higher education educational degree Ph.D, Department of Technology of Bakery and Confectionery Products National University of Food Technologies<br \/><\/em><strong>Dushchak O<\/strong><strong>.<br \/><\/strong><em>Cand. Tech. Sci, <\/em><em>Associate Professor<\/em><em>, <\/em><em>Associate Professor<\/em> <em>\u00a0of D<\/em><em>epartment of <\/em><em>C<\/em><em>anning technology of the National University of Food Technologies<br \/><\/em><em>Cand. Tech. Sci., Assoc. Prof.<br \/><\/em><strong>Khomenko<\/strong> <strong>D.<br \/><\/strong><em>S<\/em><em>tudent of higher education educational degree Master&#8217;s of the Department of Bakery and Confectionery Technology National University of Food Technologies<\/em><\/p><p><strong>Abstract<br \/><\/strong>Bakery products are among the most common food products, but they are prone to mold, which leads to an unpleasant odor, accumulation of mycotoxins, and spoilage of the product. This article presents the results of research and a comparative analysis of calcium propionate of different brands. The presented results demonstrate the positive effect of using calcium propionate and its salts on the positive dynamics of suppressing the agents of microbiological spoilage of bakery products. It was found that the best effect on the suppression of mold fungi was exerted by calcium propionate of the trademark &#8220;PROBAKE&#8221; in an amount of 0.2% to the mass of flour.<\/p><p><strong>Keywords: <\/strong>microbiological contamination, mold, calcium propionate, bakery products, safety<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-206ce67 jltma-glass-effect-no exad-sticky-section-no exad-glass-effect-no elementor-widget elementor-widget-pdfjs_viewer\" data-id=\"206ce67\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"pdfjs_viewer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<iframe data-src=\"https:\/\/nor-ijournal.com\/wp-content\/plugins\/pdf-viewer-for-elementor\/assets\/pdfjs\/web\/viewer.html?file=https:\/\/nor-ijournal.com\/wp-content\/uploads\/2024\/03\/NJD_128-61-66.pdf&amp;embedded=true\" style=\"display: block; margin-left: auto; margin-right: auto; width: 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elementor-element-5b319b8 e-flex e-con-boxed jltma-glass-effect-no wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no wpr-column-slider-no wpr-equal-height-no e-con e-parent\" data-eae-slider=\"83655\" data-id=\"5b319b8\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;_ha_eqh_enable&quot;:false}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>ENSURING MICROBIOLOGICAL PURITY OF BAKERY PRODUCTS AS AN IMPERATIVE OF FOOD SAFETY Bilyk O.Cand. Tech. Sci., Professor, Professor of the Department of Bakery and Confectionery Technology National University of Food TechnologiesBogachov Iu.Student of higher education educational degree Ph.D, Department of Technology of Bakery and Confectionery Products National University of Food TechnologiesDushchak O.Cand. Tech. Sci, Associate Professor, Associate Professor \u00a0of Department of Canning technology of the National University of Food TechnologiesCand. Tech. Sci., Assoc. Prof.Khomenko D.Student of higher education educational degree Master&#8217;s of the Department of Bakery and Confectionery Technology National University of Food Technologies AbstractBakery products are among the most common food products, but they are prone to mold, which leads to an unpleasant odor, accumulation of mycotoxins, and spoilage of the product. This article presents the results of research and a comparative analysis of calcium propionate of different brands. The presented results demonstrate the positive effect of using calcium propionate and its salts on the positive dynamics of suppressing the agents of microbiological spoilage of bakery products. It was found that the best effect on the suppression of mold fungi was exerted by calcium propionate of the trademark &#8220;PROBAKE&#8221; in an amount of 0.2% to the mass of flour. Keywords: microbiological contamination, mold, calcium propionate, bakery products, safety Download article Download certificate Download full issue https:\/\/doi.org\/10.5281\/zenodo.10818076 https:\/\/scholar.google.com.ua\/citations?view_op=view_citation&#038;hl=en&#038;user=8HVJjYUAAAAJ&#038;sortby=pubdate&#038;authuser=6&#038;citation_for_view=8HVJjYUAAAAJ:Z4TH09HQ3SoC<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61],"tags":[44],"class_list":["post-3463","post","type-post","status-publish","format-standard","hentry","category-61","tag-tecs"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bilyk O., Bogachov Iu., Dushchak O., Khomenko D. - ENSURING MICROBIOLOGICAL PURITY OF BAKERY PRODUCTS AS AN IMPERATIVE OF FOOD SAFETY<\/title>\n<meta name=\"description\" content=\"Bakery products are among the most common food products, but they are prone to mold, which leads to an unpleasant odor, accumulation of mycotoxins, and spoilage of the product.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nor-ijournal.com\/ru\/2024\/03\/12\/128-14\/\" \/>\n<meta property=\"og:locale\" content=\"ru_RU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bilyk O., Bogachov Iu., Dushchak O., Khomenko D. - ENSURING MICROBIOLOGICAL PURITY OF BAKERY PRODUCTS AS AN IMPERATIVE OF FOOD SAFETY\" \/>\n<meta property=\"og:description\" content=\"Bakery products are among the most common food products, but they are prone to mold, which leads to an unpleasant odor, accumulation of mycotoxins, and spoilage of the product.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/nor-ijournal.com\/ru\/2024\/03\/12\/128-14\/\" \/>\n<meta property=\"og:site_name\" content=\"NJD-iscience\" \/>\n<meta property=\"article:published_time\" content=\"2024-03-12T09:14:27+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-03-15T19:09:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/nor-ijournal.com\/wp-content\/uploads\/2024\/03\/NJD_128-724x1024.jpg\" \/>\n<meta name=\"author\" content=\"NJD-iScience\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u041d\u0430\u043f\u0438\u0441\u0430\u043d\u043e \u0430\u0432\u0442\u043e\u0440\u043e\u043c\" \/>\n\t<meta name=\"twitter:data1\" content=\"NJD-iScience\" \/>\n\t<meta name=\"twitter:label2\" content=\"\u041f\u0440\u0438\u043c\u0435\u0440\u043d\u043e\u0435 \u0432\u0440\u0435\u043c\u044f \u0434\u043b\u044f \u0447\u0442\u0435\u043d\u0438\u044f\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 \u043c\u0438\u043d\u0443\u0442\u044b\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/nor-ijournal.com\\\/2024\\\/03\\\/12\\\/128-14\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/nor-ijournal.com\\\/2024\\\/03\\\/12\\\/128-14\\\/\"},\"author\":{\"name\":\"NJD-iScience\",\"@id\":\"https:\\\/\\\/nor-ijournal.com\\\/#\\\/schema\\\/person\\\/2698fc6ff8f5eea1b3f20b14a145899c\"},\"headline\":\"Bilyk O., Bogachov Iu., Dushchak O., Khomenko D. &#8211; 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