Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1622
Title: Influence of brewer`s spent grain on qualitative indicators of bread from wheat flour
Authors: ȘAITAN, Olesea 
TARNA, Ruslan 
GHENDOV-MOŞANU, Aliona 
Keywords: brewer`s spent grain;sourdough;bread;quality;rope spoilage
Issue Date: 2022
Source: ȘAITAN, O., ȚARNĂ, R., GHENDOV-MOSANU, A. Influence of brewer`s spent grain on qualitative indicators of bread from wheat flour. International Conference Modern Technologies in the Food Industry–2022, 20-22 October, 2022, 51. https://mtfi.utm.md/files/ Materialele_Conferintei_MTFI-2022.pdf
Project: 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară 
Conference: Modern Technologies in the Food Industry
Abstract: 
There was studying the influence of sourdough with different content of brewer's spent grain on the microbiological safety of wheat bread during storage. Analyzing the results obtained, it was found that the first signs of the manifestation of rope spoilage were observed in the standard sample. The presence of whole wheat flour and brewer's grains had a bacteriostatic effect on spores of microorganisms that cause infection of bread with rope spoilage. Thus, test baking showed that the use of sourdough from whole wheat flour and brewer's spent grain increases the shelf life of bread by 24...48 hours, thus slowing down the development of rope spoilage in the bread.
URI: http://repository.utm.md/handle/5014/21659
http://cris.utm.md/handle/5014/1622
ISBN: 978-9975-45-851-1
Appears in Collections:Conference Abstracts

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