Cercetări cu privire la obținerea produselor de panificație funcționale

Abstract

The purpose of the research was to develop recipes for obtaining functional bakery products. The topic is current due to the fact that functional bakery products can bring benefits for one or more physiological functions and therefore prevent or reduce the risk of disease occurrence. Bread meats are rich in carbohydrates but low in vitamins, minerals, enzymes, essential amino acids, which result in high energy and low nutritional bakery products. In order to increase the biological value, the bakery products are substituted with the non-bread products (buckwheat flour, pumpkin flour, brown rice flour, almond flour, etc.), thus obtaining functional bakery products with high biological value, increasing the nutritional value. by the presence of dietary fiber, folic acid, mineral substances, vitamins. Later it was used to obtain bread with a different concentration of wheat flour (40%, 50%, 55%) It was established that a lower relative concentration to unpalatable flour with 40% determines better organoleptic qualities of the bread, with a concentration of 50 55% have lower organoleptic qualities, but higher physico-chemical properties, humidity 53%, acidity 100 and porosity 73%. JEL: Q18