pH value

The physicochemical characteristics of wheat and rye bread samples are presented. It was found that wheat bread contains 8.8% more fermentable dry matter than rye bread. It is shown that alcohol wort obtained from bakery waste using amylolytic enzymes can serve as an alternative raw material for alcohol production. The effectiveness of using wort from wheat bread waste is proven due to the increase in dry matter content after saccharification of the wort by 10,5 % and changes in pH, compared to the rye sample.

The paper represents the results of the investigation of the formation of a polymeric matrix of hydrogel due to the structuring of polyacrylamide using its reactive polymeric derivative – poly-N-(hydroxymethyl) acrylamide. Research determined zones of optimum conditions of synthesis and characterized hydrogel depending on pH of media, the ratio between the concentration of prepolymers, and time of synthesis.