STUDIU DE CAZ PRIVIND INFLUENA EXTRACTULUI DE MAL

ASUPRA CALITII UNUI PRODUS DE PANIFICAIE CU INGREDIENTE

FUNCIONALE

Autor: Mihaela DAMIAN,

Coordonator tiinific: Adriana PUCEAN, Simona MAN

Universitatea de tiine Agricole i Medicin Veterinar Cluj-Napoca, Facultatea de Agricultur,

Str. Calea Mntur, nr. 3-5, Cluj-Napoca, Romania; e-mail: mihaela_damian20@yahoo.com;

REZUMAT

Produsele de panificaie din fin integral sunt o surs valoroas de fibre insolubile,

vitamine, substane minerale - compui bioactivi ce aduc beneficii sntii.

n aceast lucrare s-a urmrit determinarea influenei extract de mal asupra parametrilor

fizico-chimici ai pinii din fin integral. Extractul de mal este utilizat n panificaie ca surs de

zaharuri fermentescibile, vitamine din complexul B, sruri minerale i enzime. De asemenea, se

mbuntete comportamentul aluatului pe durata procesului tehnologic i calitatea produsului finit.

Valorile parametrilor fizico-chimici pentru cele trei probe de pine (fr extract de mal, cu

1% extract de mal, cu 2% extract de mal) sunt evideniai n tabelul urmtor:

Parametrii fizico-

chimici ai pinii

(STAS 91/1983)

Pine integral fr

extract de mal

Pine integral cu

1% extract de mal

Pine integral cu

2% extract de mal

Porozitatea 63 % 64 % 67%

Elasticitatea miezului 85,83 % 86,66 % 88,33 %

Umiditatea miezului 40,66 % 40,90 % 40,92 %

Aciditatea 3,4 grade 3,2 grade 3 grade

Un adaos de 2% extract de mal mbuntete calitile miezului i aspectul pinii.

CUVINTE CHEIE

Produse funcionale, fin integral, extract de mal

BIBLIOGRAFIE:

Costana Virginia Modoran, 2003, Produse de panificaie i patiserie, Editura

ACADEMICPRES, Cluj Napoca.

Despina Bordei, 2004, Tehnologia modern a panificaiei, Editura AGIR, Bucureti.

mailto:mihaela_damian20@yahoo.com

CASE STUDY CONCERNING THE INFLUENCE OF THE MALT EXTRACT

ON THE QUALITY OF A BAKERY PRODUCT WITH FUNCTIONAL

INGREDIENTS

Author: Mihaela DAMIAN

Scientific Coordinator: Adriana PUCEAN, Simona MAN

University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Agriculture,

3-5 Mntur St., 400372, Cluj-Napoca, Romania; email: mihaela_damian20@yahoo.com

ABSTRACT

Whole meal bread products are a valuable source of insoluble fiber, vitamins, minerals

bioactive compounds which give benefit to our health. This study aimed to assess the influence of

the malt extract on physico-chemical parameters of whole meal bread. Malt extract is used in

baking as a source of fermentable sugar, B vitamins, minerals and enzymes. It also improves dough

behavior during technological process and the quality of finished product.

The values for the physico-chemical parameters of the three samples of whole meal bread

(without malt extract, 1% malt extract, 2% malt extract) are highlighted below:

An addition of 2% malt extract improves the quality and appearance of bread.

KEYWORDS

Functional products, whole meal flour, malt extract.

REFERENCES

Costana Virginia Modoran, 2003, Produse de panificaie i patiserie, Editura

ACADEMICPRES, Cluj Napoca.

Despina Bordei, 2004, Tehnologia modern a panificaiei, Editura AGIR, Bucureti.

Physico-chemical

parameters

(STAS 91/1983)

Whole meal bread

without malt

extract

Whole meal bread

1% malt extract

Whole meal bread

2% malt extract

Porosity 63 % 64 % 67%

Elasticity core 85,83 % 86,66 % 88,33 %

Humidity core 40,66 % 40,90 % 40,92 %

Acidity 3,4 degrees 3,2 degrees 3 degrees

mailto:mihaela_damian20@yahoo.com