Abstract
The gist of this article boils down to the betulin nanosuspension as a promising raw material for the production of long-term storage bread. The methodology for obtaining stable finely dispersed nanosuspension of betulin, including its transfer to a water-soluble state, the introduction of emulsifiers that increase the sedimentation stability of the suspension is scientifically substantiated. The stability and possible shelf life of betulin nanosuspensions were investigated. It is proved that the introduction of betulin nanosuspension with emulsifiers of various nature improves the structural and mechanical characteristics of wheat flour bread. 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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