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SIMINIUC, Rodica. The influence of biotechnological strategies on nutritional aspects of bakery products. In: Journal of Engineering Sciences. 2020, nr. 3, pp. 216-224. ISSN 2587-3474.
|Journal of Engineering Sciences|
|Numărul 3 / 2020 / ISSN 2587-3474 /ISSNe 2587-3482|
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.
Fermentation, nutritional aspects, sourdough, spontaneous flora, Sorghum oryzoidum flour, wheat flour.,
fermentație, aspect nutriționale, maia cu flora spontană (preferment), făină de Sorghum oryzoidum, făină de grâu