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- Title
RESEARCH ON THE QUALITY OF ORGANIC BAKERY PRODUCTS COMPARED TO CONVENTIONAL ONES.
- Authors
Stoican, Claudia E.; Romedea, Adrian Ovidiu; Şandric, Maria M.; Moşoiu, Claudia E.
- Abstract
In the last decade, consumers have become more and more concerned about a healthy lifestyle, this thing leading also to choosing the organic bakery products, including organic bread. As a final product, bread is the most consumed food in the world, it being an important source of carbohydrates. The advanteges of bread consumption include the lack of nutritive additives and the fact that ingredients are not contaminated with various chemical substances and also the fact that it features a high nutritional value. The aim of this experiment is to evaluate the quality of organic bakery products compared to the conventional ones starting from the establishment of the manufacturing recipe for obtaining organic bread and conventional bread, the establishment of the technological processes used (the direct or indirect method for obtaining the dough), the shape in which the finite product is obtained (round or by tray) and the testing of physicalchemical and organoleptic quality of the finite product. Each finite product is evaluated by using the indicator " Bread note " which reflects its overall quality. The effectiveness of these methods was also compared, being observed the fact that the direct method is more convenient for time-production, but inferior regarding the flavor, taste and the texture of the finite product in which the indirect method was used and organoleptic properties of organic and conventional finite products are influenced also by the form in which they are obtained (round and by tray).
- Subjects
BAKED products; NUTRITIONAL value of bread
- Publication
Annals: Food Science & Technology, 2017, Vol 18, Issue 2, p203
- ISSN
2065-2828
- Publication type
Article