Modificarea calităţii pandişpanului aglutenic din făină de soriz (Sorghum oryzoidum) în perioada de păstrare

Abstract

Nowadays the celiac disease became a worldwide problem expanding the variety of agluten-free pastries is a current trend. Four varieties of gluten-free sponge cakes of soryz flour were developed. Changes of organoleptic, physico-chemical and microbiological quality during the storage were estimated to determine the shelflife of investigated samples. Depending on the recipe composition and the sponge humidity it was established between 6-8 days. The production and marketing normativ documents of new products will be developed based on the obtained experimental data.