Rezumat Engleza 1w3ho
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STUDY CONCERNING THE INFLUENCE OF THE ASCORBIC ACID ON THE PHYSICO – CHEMICAL AND SENSORY PROPERTIES OF BREAD Author: Nicoleta Emilia FLEȘARIU
Supervisor: Assoc. prof. dr. eng. Cristina Maria CANJA TRANSILVANIA University of Brașov, Faculty of Food and Tourism 148, Castle Street
E-mail: [email protected]
ABSTRACT Bread is one of the most consumed foods ever since ancient times. Consumed daily by the majority of the population, it has a beneficial effect on the health of the population. This product has gained the attention of researchers over time, being the subject of their studies. Among the main objectives of the research was the improvement of the properties of this food product in view of its high consumption rate in order to obtain new products with high nutritional potential, pleasant organoleptic properties and nutrient intake on the consumer's body. Ascorbic acid, known as vitamin C, is an important antioxidant, it plays an important role in the body, being involved in collagen synthesis, hormonal synthesis and metabolism of certain amino acids. Taking into these properties, ascorbic acid is considered to be an important agent in the bakery industry due to its ability to contribute to improving the properties of the obtained products. Thus, the purpose of this study was to focus on the action of improving the properties of this product by means of ascorbic acid, studying the fermentative capacity and the shelf life of the products. Several types of products with different concentrations of ascorbic acid - 7g, 10g, 13g, have been obtained in the mass of different types of flour - white, intermediate and black. Then a series of physicochemical analyzes - volume, porosity, humidity, acidity, H/ D ratio, ash content, as well as sensory analysis were performed. The results obtained are in accordance with the values provided by the standards, and from a sensory point of view, the products correspond to the requirements of the consumer.
KEYWORDS: bread, ascorbic acid, influence, sensory properties.
Supervisor: Assoc. prof. dr. eng. Cristina Maria CANJA TRANSILVANIA University of Brașov, Faculty of Food and Tourism 148, Castle Street
E-mail: [email protected]
ABSTRACT Bread is one of the most consumed foods ever since ancient times. Consumed daily by the majority of the population, it has a beneficial effect on the health of the population. This product has gained the attention of researchers over time, being the subject of their studies. Among the main objectives of the research was the improvement of the properties of this food product in view of its high consumption rate in order to obtain new products with high nutritional potential, pleasant organoleptic properties and nutrient intake on the consumer's body. Ascorbic acid, known as vitamin C, is an important antioxidant, it plays an important role in the body, being involved in collagen synthesis, hormonal synthesis and metabolism of certain amino acids. Taking into these properties, ascorbic acid is considered to be an important agent in the bakery industry due to its ability to contribute to improving the properties of the obtained products. Thus, the purpose of this study was to focus on the action of improving the properties of this product by means of ascorbic acid, studying the fermentative capacity and the shelf life of the products. Several types of products with different concentrations of ascorbic acid - 7g, 10g, 13g, have been obtained in the mass of different types of flour - white, intermediate and black. Then a series of physicochemical analyzes - volume, porosity, humidity, acidity, H/ D ratio, ash content, as well as sensory analysis were performed. The results obtained are in accordance with the values provided by the standards, and from a sensory point of view, the products correspond to the requirements of the consumer.
KEYWORDS: bread, ascorbic acid, influence, sensory properties.
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