INFLUENCE OF PLASMA-CHEMICALLY ACTIVATED WATER ON CARBOHYDRATE-AMYLASE COMPLEX OF WHEAT GRAIN

It is described in the article changes in carbohydrate-amylase complex caused by water, which is treated by the contact nonequilibrium plasma during hydrothermal wheat grain processing. It is reviewed the latest scientific research related to improving approaches to hydrothermal treatment of grain for the whole-grain production. According to the research results of water impact, exposed to action of contact nonequilibrium plasma onto indexes of falling number of grain and amylograph data of wheat starch, it was determinated that alpha-amylase activity increases in the procees of using plasma-chemically activated water for hydrothermal treatment of wheat grain. It is concerned the ways of implementation of the technological approaches in bakery production. Directions of further research field are definded.