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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/603
Title: THE INFLUENCE OF BIOTECHNOLOGICAL STRATEGIES ON NUTRITIONAL ASPECTS OF BAKERY PRODUCTS
Authors: SIMINIUC, Rodica 
Keywords: fermentation;nutritional aspects;sourdough;spontaneous flora;sorghum oryzoidum flour;wheat flour
Issue Date: 2020
Source: Siminiuc, Rodica. (2020). THE INFLUENCE OF BIOTECHNOLOGICAL STRATEGIES ON NUTRITIONAL ASPECTS OF BAKERY PRODUCTS. Journal of Engineering Science, XXVII (3), 216–224. http://doi.org/10.5281/zenodo.3949722
Journal: Journal of Engineering Science 
Abstract: 
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.
URI: http://cris.utm.md/handle/5014/603
ISSN: 2587-3474
2587-3482
DOI: 10.5281/zenodo.3949722
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