The causative agent of potato bread disease (Bacillus subtilis, ssp. Mesentericus) develops in the crumb of wheat bread. To prevent potato disease of bread, it is necessary to control raw materials and finished products in order to identify their microbiological contamination. Various methods can be used to determine the presence of bacteria that cause potato bread disease. These methods are usually subdivided into four groups: 1) bacteriological; 2) technological; 3) biochemical and 4) physical. Within the framework of all four groups of methods, there is no single method for analyzing the detection of pathogens of potato disease in bread, which would be easily reproduced in any laboratory and would have a correct assessment of the results.At the Department of Nutrition Technology of the Ural State University of Economics, an express method for the colorimetric determination of the contamination of wheat flour with Bac spores has been developed. subtilis by the content of erythrodextrins in it, which give a reddish-brown color when interacting with iodine solution. The advantages of the improved method for determining the potato disease of bread include: speed and rapidity; the possibility of both qualitative and quantitative determination of Bac. subtilis in flour to predict the occurrence of potato bread disease in wheat flour bread.

The gist of this article boils down to the problem of providing hard-to-reach areas of the Russian Federation and Sverdlovsk region with bread, as well as the need to develop a method for preparing long-term storage of bread. Nowadays in the context of industrialization the bread intended for long-term storage is necessary in hard-to-reach areas of Sverdlovsk region, participants of expeditions, workers of logging, geological parties, etc. Taking into account the constant demand for such products, it is necessary to develop new approaches to their creation. Experimentally proved that the use of wheat flour with a low content of amylose helps to preserve the freshness of bread-on the 10th day of storage, the specific volume of crumb decreased by 39 %. We investigated the effect of the addition of betulin, lowland, at the suppression of potato disease of bread. It was determined that each of the components has little effect on the suppression of potato disease, and the use of these additives in the complex gives a synergistic effect of suppressing the development of potato disease. The article has a practical focus on the findings and recommendations: the use of wheat flour with a low content of amylose, and the simultaneous introduction of a complex additive consisting of nisin, betulin and ascorbic acid in an amount of 0.05% to the mass of flour allowed to obtain wheat bread with high consumer characteristics with a shelf life of at least 10 days.

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This article presents the results of a study on the use of betulin nanosuspension in order to increase the shelf life of bread made of wheat flour. The content of betulin in nanosuspension is 0.5%. The dosage of nanosuspension in the amount of 2% by weight of the flour corresponds to the recommended daily dose of betulin. Betulin nanosuspension has the ability to increase the bioavailability of the dispersed phase due to the micronization of insoluble betulin and to decent resistance to gravity separation. The best positive effect is established from the use of betulin nanosuspension in combination with lecithin: the strength characteristics of the dough loosening and product volume increase, the crumb's rheological properties change, the thin-walled small-pore structure is formed, the crumbiness of the sample with the betulin nanosuspension after 120 hours is 50% lower than in the control sample.

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