Compositions and method for producing cozonac with spontaneous flora sourdough

Abstract

Purpose: Development of pastry and bakery products based on spontaneous flora sourdough - field of research in accordance with the requirements of the European Union - in order to directly improve the nutritional benefits of cereals, reduce allergens, toxic compounds and increase food safety of products.

Solution: Elaborating spontaneous flora sourdough powder from wheat flour or sorghum flour (Sorghum Oryzoidum), with a stable texture of the finished product, higher nutritional and sensory characteristics (especially for cozonac obtained from sorghum flour), but also expanding the range of pastries with spontaneous flora sourdough from different flours, as well as developing products for people with disorders related to gluten consumption.