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The influence of growth agents on the quality of bakery products

Show simple item record Murariu, Otilia-Cristina Petcu, Carmen-Daniela Ghimpețeanu, Oana-Mărgărita Sandu, Adnana-Gabriela 2023-05-31T06:21:43Z 2023-05-31T06:21:43Z 2022
dc.identifier.citation Murariu, Otilia-Cristina, Carmen-Daniela Petcu, Oana-Mărgărita Ghimpețeanu, Adnana Sandu. 2022. "The influence of growth agents on the quality of bakery products". Lucrări Ştiinţifice USV - Iaşi Seria Agronomie 65(1): 45-50.
dc.description.abstract Saccharomyces cerevisiae or bakery yeast is tha main leavening agent used in bakery products obtaining, being the responsible for the CO2 generation thus ensuring the distinctive aerated structure of the dough. However, the role of yeast in dough is not limited to the gas production. Yeast cells are also partly responsible for the flavor of bread and can influence the rheological characteristics of the dough. The aim of this study is to evaluate the influence of fresh or dry yeast and of the different type of flour used (000/ 650/ 650+1350 variants). The same manufacturing recipe was used for all experimental variants. The bakery products investigated were coded according to the type of yeast used adding a numerical code specific to the type of flour used as follows: 000, 650 or 1350. The experimental variants were obtained with 100% superior flour (type 000), 100% white flour (650 type) or 50% white flour (650 type) + 50% wholemealflour (type 1350). The main objectives were the evaluation of the sensorial characteristics and the physical-chemical parameters of the bread samples obtained as well as the analysis of the quality of the yeast used. The results obtained showed that the experimental variant DYPk, even if it involved a longer fermentation period, gave the most appreciable quality results of the bakery products, namely: the shape of the products well contoured, not flattened and the appropriate volume. The pores were uniformly developed, the crumb was elastic, mellow, well bound to the shell. The experimental variant obtained with superior flour 000 for which the growth agent used was in dry form coded with DYPk showed the best quality characteristics with less changed even after 10 days of samples storage under refrigerated conditions. en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Life Sciences, Iaşi en_US
dc.subject yeast en_US
dc.subject baking products en_US
dc.subject quality parameters en_US
dc.title The influence of growth agents on the quality of bakery products en_US
dc.type Article en_US Otilia-Cristina Murariu, Adnana Sandu, Iasi University of Life Sciences, Romania Carmen-Daniela Petcu, Oana-Mărgărita Ghimpețeanu, University of Agronomical Sciences and Veterinary Medicine of Bucharest, Romania
dc.publicationName Lucrări Ştiinţifice USV - Iaşi Seria Agronomie
dc.volume 65
dc.issue 1
dc.publicationDate 2022
dc.startingPage 45
dc.endingPage 50
dc.identifier.eissn 2069-6727

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