RESEARCH ON OBTAINING A MIXTURE FROM FLOUR FOR MANUFACTURE BAKERY PRODUCTS WITH HIGH NUTRITIONAL VALUE

References: 13th SGEM GeoConference on Nano, Bio And Green – Technologies For A Sustainable Future, www.sgem.org, SGEM2013 Conference Proceedings, ISBN 978-619-7105-06-3 / ISSN 1314-2704, June 16-22, 2013, 227 - 234 pp

ABSTRACT

Getting a bakery product with high nutritional value requires the use of dietary flours. The problem is that this type of flour, from rheological point of view, can not be processed alone. The aim of the research was to determine the optimal mix for bakery, from two types of flour (650 and 1250), taking into account standard rheological properties. It were prepared 5 samples noted: P1 650 flour, P2 1250 flour, P3 mixture 50% :50% from 650 flour and 1250 flour P4 mixture from 60% 650 flour and 40% 1250 flour and P5 mixture from 40% 650 flour and 60% 1250 flour. It was observed the variation of rheological parameters. It were determinate the physical-chemical parameters for all samples according with international standards. Also the samples were analyzed from rheological point of view with Chopin Alveoconsistograph.
The data obtained was statistically processed by multifactor method ANOVA. The validation of optimal mixture was made through compare with reference values for bakeries flour.

Keywords: energy level, ash, gluten, humidity, rheological parameters