THE INFLUENCE OF BIOTECHNOLOGICAL STRATEGIES ON NUTRITIONAL ASPECTS OF BAKERY PRODUCTS
Fermented products based on sourdough show many advantages in comparison with fermented products with commercial yeast. The research was focused on obtaining sourdough with spontaneous flora, obtaining bread samples with sourdough with spontaneous flora from wheat flour and soriz flour (Sorghum Oryz...
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| Format: | Article |
| Language: | English |
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Technical University of Moldova
2020-09-01
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| Series: | Journal of Engineering Science (Chişinău) |
| Subjects: | |
| Online Access: | https://jes.utm.md/wp-content/uploads/sites/20/2020/09/JES-2020-3_216-224.pdf |
| _version_ | 1811260033598488576 |
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| author | SIMINIUC, Rodica |
| author_facet | SIMINIUC, Rodica |
| author_sort | SIMINIUC, Rodica |
| collection | DOAJ |
| description | Fermented products based on sourdough show many advantages in comparison with fermented products with commercial yeast. The research was focused on obtaining sourdough with spontaneous flora, obtaining bread samples with sourdough with spontaneous flora from wheat flour and soriz flour (Sorghum Oryzoidum), as well as obtaining bread with commercial yeast. As a result, the impact of the use of sourdough with spontaneous flora jelly and commercial yeast on some nutritional aspects of the bakery products obtained was analyzed, namely: changes in phytic acid content, protein digestibility, Ca2+ and Mg2+ content and organoleptic indices. The results obtained could be an effective alternative in the development of bakery and pastry products with mayonnaise with spontaneous flora. |
| first_indexed | 2024-04-12T18:40:31Z |
| format | Article |
| id | doaj.art-508a1676b7034a56b01e4e2a4f0ec198 |
| institution | Directory Open Access Journal |
| issn | 2587-3474 2587-3482 |
| language | English |
| last_indexed | 2024-04-12T18:40:31Z |
| publishDate | 2020-09-01 |
| publisher | Technical University of Moldova |
| record_format | Article |
| series | Journal of Engineering Science (Chişinău) |
| spelling | doaj.art-508a1676b7034a56b01e4e2a4f0ec1982022-12-22T03:20:47ZengTechnical University of MoldovaJournal of Engineering Science (Chişinău)2587-34742587-34822020-09-01XXVII321622410.5281/zenodo.3949722THE INFLUENCE OF BIOTECHNOLOGICAL STRATEGIES ON NUTRITIONAL ASPECTS OF BAKERY PRODUCTSSIMINIUC, Rodica0https://orcid.org/0000-0003-4257-1840Technical University of Moldova, 168 Stefan cel Mare Bd, Chisinau, Republic of MoldovaFermented products based on sourdough show many advantages in comparison with fermented products with commercial yeast. The research was focused on obtaining sourdough with spontaneous flora, obtaining bread samples with sourdough with spontaneous flora from wheat flour and soriz flour (Sorghum Oryzoidum), as well as obtaining bread with commercial yeast. As a result, the impact of the use of sourdough with spontaneous flora jelly and commercial yeast on some nutritional aspects of the bakery products obtained was analyzed, namely: changes in phytic acid content, protein digestibility, Ca2+ and Mg2+ content and organoleptic indices. The results obtained could be an effective alternative in the development of bakery and pastry products with mayonnaise with spontaneous flora.https://jes.utm.md/wp-content/uploads/sites/20/2020/09/JES-2020-3_216-224.pdffermentationnutritional aspectssourdoughspontaneous florasorghum oryzoidum flourwheat flour |
| spellingShingle | SIMINIUC, Rodica THE INFLUENCE OF BIOTECHNOLOGICAL STRATEGIES ON NUTRITIONAL ASPECTS OF BAKERY PRODUCTS Journal of Engineering Science (Chişinău) fermentation nutritional aspects sourdough spontaneous flora sorghum oryzoidum flour wheat flour |
| title | THE INFLUENCE OF BIOTECHNOLOGICAL STRATEGIES ON NUTRITIONAL ASPECTS OF BAKERY PRODUCTS |
| title_full | THE INFLUENCE OF BIOTECHNOLOGICAL STRATEGIES ON NUTRITIONAL ASPECTS OF BAKERY PRODUCTS |
| title_fullStr | THE INFLUENCE OF BIOTECHNOLOGICAL STRATEGIES ON NUTRITIONAL ASPECTS OF BAKERY PRODUCTS |
| title_full_unstemmed | THE INFLUENCE OF BIOTECHNOLOGICAL STRATEGIES ON NUTRITIONAL ASPECTS OF BAKERY PRODUCTS |
| title_short | THE INFLUENCE OF BIOTECHNOLOGICAL STRATEGIES ON NUTRITIONAL ASPECTS OF BAKERY PRODUCTS |
| title_sort | influence of biotechnological strategies on nutritional aspects of bakery products |
| topic | fermentation nutritional aspects sourdough spontaneous flora sorghum oryzoidum flour wheat flour |
| url | https://jes.utm.md/wp-content/uploads/sites/20/2020/09/JES-2020-3_216-224.pdf |
| work_keys_str_mv | AT siminiucrodica theinfluenceofbiotechnologicalstrategiesonnutritionalaspectsofbakeryproducts AT siminiucrodica influenceofbiotechnologicalstrategiesonnutritionalaspectsofbakeryproducts |