Using Dehydrated Vegetables in Some Brown Bread Types

Simona Man, Adriana Paucean

Abstract


Expanding the range of bakery products in terms of producing supplemented or dietetic products has been an increasingly important trend in contemporary baking. Bakery products as basic and popular food, could be used in the prevention of nutritive deficiencies of many important nutrients, by supplementing the products with biologically valuable ingredients. Such ingredients are dehydrated vegetables in the form of powder. For establishing the bread quality, a special importance shows it’s chemical composition, because the substances that enter in it’s constitution serve to obtaining the energy necessary to the human body. Beside the chemical composition, the bread quality and alimentary use, respectively, depends a large measure on a series of signs: flavor and taste, external appearance, crumb porosity and texture, breads’ volume. This paper belongs to a more complex study, which aims are obtaining some bread assortments with high nutritional value, and improving their sensorial and rheological features, by adding dehydrated vegetables at different levels 4% potato flakes, 2% dehydrated onion, 0.5% dehydrated garlic and 2% dehydrated leek.


Keywords


dehydrated vegetables, brown bread quality, chemical composition

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References


Tatjana Rakcejeva, Ruta Galoburda, Liga Cude, Envija Strautniece, 2011, Use of dried pumpkins in wheat bread production, Procedia Food Science 1, 441 – 447

Rajarathnam Ezekiel, Narpinder Singh., 2011, Use of Potato Flour in Bread and Flat Bread, Flour and Breads and their Fortification in Health and Disease Prevention, 247-259

Biljana R. Cvetković, Bojana V. FilipÄev, Marija I. Bodroža-Solarov, Željko M. Bardić, Marijana B. SakaÄ, 2009, Chemical composition of dried fruits as a value added ingredient in bakery products, Food Processing, Quality and Safety 1-2, 15-19




DOI: http://dx.doi.org/10.15835/buasvmcn-fst:9447

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