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Moara Domnească, Romania

Banu I.,Universitydunarea Of Jos Of Galati | Simitaru I.V.,Universitydunarea Of Jos Of Galati | Barbu V.,Universitydunarea Of Jos Of Galati | Iancu C.,Universitydunarea Of Jos Of Galati
Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry

The modern biotechnology of bread production uses sourdough as a natural leavening agent. In rye bread making the sourdough is essential. The aim of this paper was to examine the influence of starter culture types, flour extraction rate, dough yield and temperature of fermentation on the quality of the sourdough rye bread. The sourdough was prepared using a mixed culture of Lactobacillus plantarum and Lactobacillus brevis. The rye breads prepared with 20% sourdough and bread with no sourdough were investigated. The addition of sourdough increases the loaf specific volume relative to control sample. The best results were obtained in case of sourdough made from dark rye flour, 300 dough yield, after 24 h fermentation at 30 °C. The porosity of the bread was estimated by analyzing the scanned images of the vertically halved bread. Digital image analysis revealed that the cell-to-total area ratio was lower for the sourdough prepared with whole rye bread. Source

Aprodu I.,Universitydunarea Of Jos Of Galati | Gurau G.,Universitydunarea Of Jos Of Galati | Ionescu A.,Universitydunarea Of Jos Of Galati | Banu I.,Universitydunarea Of Jos Of Galati
Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry

The aim of this study was to investigate the rheological characteristics of yogurts obtained from milk treated with transglutaminase prior to fermentation with Streptococus theromophilus and Lactobacillus delbrueckii subsp. Bulgaricus. A set of 36 experiments were carried out to test the influence of various enzyme concentrations ranging from 0 to 0.04%, different setting temperatures (35, 40 and 45 °C), and setting time (60, 90 and 120 min). The cross-linking of milk proteins influenced the post-acidification process as well as the stability of the yogurt samples. The enzymatic treatment of milk allowed avoiding the syneresis phenomena during yogurt storage at 4 °C; the water holding capacity during centrifugation was also improved. Concerning the rheological properties, the apparent viscosity of yogurt increased by increasing the enzyme concentration and the setting time for the entire tested domain of shear rates. The results indicate that transglutaminase catalyzed cross-linking is an effective tool for improving functional properties of yogurt. Source

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