electrodes. According to the recommended parameters, the magnesium content in whey
has almost tripled, and the manganese content increased 1.5–1.8 times.
Introduction of whey enriched with colloidal particles of magnesium and
manganese in the amount of 15% to the mass of flour improves the quality of wheat
dough and bread, namely increases specific volume, improves shape stability, and
prolongs shelf life, which is confirmed by the highest values of the complex quality
index.
Thus, it has been proven that the electrical discharge treatment of milk whey
positively affects its properties, increases the content of magnesium and manganese,
and opens up the prospects of producing a natural improver for bakery products, which
can improve their nutritional value.
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