Abstract:
Innovative assortments of sourdough bread are an important area of research due to the growing consumer interest in artisanal and functional bakery products. The aim of this research is to analyze the producers of sourdough bread on the Moldovan market and to develop innovative bread assortments. The methods used include market analysis to identify current trends, selection of innovative ingredients such as charcoal, spirulina, turmeric, cranberries and oregano and optimization of the technological process through natural fermentation. The results of the research show that the assortments developed possess special characteristics, each bread assortment is distinguished by its distinctive taste, and the number of bread producers in the country is increasing. CZU: 338.33:664.6; JEL: L66, O31, Q16
Description:
BUTUC, Maria-Magdalena. Creating and Developing of Innovative Bread Varieties = Crearea și dezvoltarea sortimentelor inovative de pâine. Online. Coord. șt.: Olga TABUNȘCIC. In: Simpozionul Ştiinţific cu participare internaţională al Tinerilor Cercetători. Ediţia a 23-a: Lucrări ştiinţifice, 11-12 aprilie 2025. Chişinău: SEP ASEM, 2025, vol. 1, pp. 127-131. ISBN 978-9975-168-36-6 (PDF). Disponibil: https://doi.org/10.53486/sstc2025.v1.28
