Please use this identifier to cite or link to this item:
|Title:||Jerusalem artichoke (Helianthus tuberosus) flour impact on bread quality||Other Titles:||Impactul făinii de topinambur (Helianthus tuberosus) asupra calității pâinii||Authors:||CHIRSANOVA, Aurica
|Keywords:||Jerusalem artichoke;dough fermentation;bread volume;organoleptic properties||Issue Date:||2021||Source:||CHIRSANOVA, Aurica; CAPCANARI, Tatiana; GÎNCU, Ecaterina. Jerusalem artichoke (Helianthus tuberosus) flour impact on bread quality. In: Journal of Engineering Sciences. 2021, nr. 1, pp. 131-143. ISSN 2587-3474.10.52326/jes.utm.2021.28(1).14||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||Journal:||Journal of Engineering Science||Abstract:||
Jerusalem artichoke tubers are known for their high content of nutrients, high acidity, pleasant taste and smell and beneficial effects on health. Thus, the capitalization of food products such as bread with Jerusalem artichoke flour, could be an opportunity to diversify the range of new products. The aim of this research was to elucidate the impact of added Jerusalem artichoke flour (in a concentration of 2.5%, 5%, 7.5% and 10%) in wheat flour bread on the sensory and physico-chemical properties of the finished product. Jerusalem artichoke flour has a high dry matter content and a high content of essential amino acids such as histidine, isoleucine, methionine, phenylalanine and valine. In the results we recommend the replacement of wheat flour with 5% Jerusalem artichoke flour, to obtain a product rich in micro and macronutrients with better organoleptic properties and a longer shelf life, which positively influences human health.
|Appears in Collections:||Journal Articles|
Show full item record
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.