The influence of growth agents on the quality of bakery products

Saccharomyces cerevisiae or bakery yeast is tha main leavening agent used in bakery products obtaining, being the responsible for the CO2 generation thus ensuring the distinctive aerated structure of the dough. However, the role of yeast in dough is not limited to the gas production. Yeast cells are also partly responsible for the flavor of bread and can influence the rheological characteristics of the dough. The aim of this study is to evaluate the influence of fresh or dry yeast and of the different type of flour used (000/ 650/ 650+1350 variants). The same manufacturing recipe was used for all experimental variants. The bakery products investigated were coded according to the type of yeast used adding a numerical code specific to the type of flour used as follows: 000, 650 or 1350. The experimental variants were obtained with 100% superior flour (type 000), 100% white flour (650 type) or 50% white flour (650 type) + 50% wholemealflour (type 1350). The main objectives were the evaluation of the sensorial characteristics and the physical-chemical parameters of the bread samples obtained as well as the analysis of the quality of the yeast used. The results obtained showed that the experimental variant DYPk, even if it involved a longer fermentation period, gave the most appreciable quality results of the bakery products, namely: the shape of the products well contoured, not flattened and the appropriate volume. The pores were uniformly developed, the crumb was elastic, mellow, well bound to the shell. The experimental variant obtained with superior flour 000 for which the growth agent used was in dry form coded with DYPk showed the best quality characteristics with less changed even after 10 days of samples storage under refrigerated conditions

Correlation between the quality of the blonde beer originating from a profil unit in the North-East of Romania and food safety

Natural, traditional beer is an alcoholic beverage, naturally saturated with carbon dioxide, which is obtained from barley malt, water, hops and yeast for fermentation. This is the third most consumed drink in the world, after water and tea, and the oldest alcoholic beverage on the entire planet. In this context, the main purpose of the research was to analyze the quality of the different types of blonde beer within a profile unit in northeast of Romania. In order to identify the technological features of beer production, the technological flow within the study unit was followed. The researched material was represented by 20 blonde beer samples, which came from four different types of beer (Suceava clasic, Călimani, Bermas and Solca), produced in the study unit. The samples were analysed organoleptically and then subjected to physico-chemical analyzes, determining: apparent extract, real extract, pH, alcohol concentration, total acidity, bitter value and CO2 concentration. Sensory analysis was performed by the scoring method, evaluating the appearance, colour, smell, taste, CO2 impregnation and persistence of the foam, the four types of beer evaluated having a good or very good quality. pH is one of the most important parameters regarding the taste and beer stability, the values obtained falling within the range 4.35-4.8, imposed in the study unit by product standards. CO2 concentration is another important parameter, all four types of blonde beer falling within the range of 0.3 - 0.5%. After analyzing all the results obtained, it is concluded that these products comply with the quality standards imposed by the legislation in force

A study concerning the quality of spices processed in a profile unit

Along with mankind evolution, the food needs of the population have turned to improved nutrition, which led to the use of spices to enhance the taste and flavour of dishes. Thus, the food industry is currently confronted with the problem of meeting consumer demands, and is trying to respond positively to their specific food requirements. Besides the aromatization function of the dishes, some spices have antiseptic and antioxidant properties, favouring digestion as well. In the present study, the qualitative analysis of spices used in the meat processing industry was followed and some of the spices used in a meat processing unit being also presented. A number of 30 spice samples represented by pepper, sweet paprika, granulated garlic and thyme were analysed, organoleptically, physicochemically (moisture, granulation, percentage of impurities, heavy metal residues and mycotoxins) and microbiological (NTG, Salmonella spp., E. coli, Enterobacteriaceae, yeasts and moulds). Regarding organoleptic parameters, the spices taken in the study are in accordance with the manufacturer's specifications, being in line with the legal provisions in force. Following the analysis of the physico-chemical parameters of the spices, no exceedances of standard values were observed, the products complying with the provisions imposed by current legislation. A medium moisture value of 5.03% was recorded for the grinded white pepper, and 4.1% for sweet paprika, both being within the admissible values. For six samples of sweet paprika were analysed included contaminants (Pb, Cd, Aflatoxin B, Ochratoxin A), the results being within the limits of admissibility, according to Regulations (EC) in force (Regulation EC No. 1881/2006, Regulation EC No. 165/2010, Regulation EC No. 594/2012). Regarding microbiological parameters, all analysed samples recorded values corresponding to the legal admissibility limits. As a result of the study, it has been found that a wide range of spices is used in the food industry and the programs of self-control and official control are respected and the results obtained are in line with the regulations in force

The influence of the storage interval on quality of the apple stored under controlled storage condition

Apples, fruits that are characterized by taste qualities, nutritional, prophylactic and therapeutic value can be consumed in fresh condition for a long time when are stored under suitable conditions. Thus, it was aimed to identify the main organoleptic and phisico-chemical changes on the apples preserved within the Cerasus Grup Cotnari deposit by collecting samples represented by six apples varieties (Golden Reinders, Golden Delicious, Gala, Jonared, Idared și Braeburn) in two different intervals, respectively: November 2018 and January 2019. In terms of weight losses, it was noted that these ranged between the minimum value of 5,8% for Gala variety and maximum of 15% for Golden Reinders variety. The value of the firmness decreases, the differences between the two collecting samples periods being between 0,7 kgF/cm2 (for Jonared variety) and a significant difference of 1,9 kgF/cm2 for Braeburn variety. Compared to the reference values that indicate an adequate storage at the values of firmness between 5 to 7 kgF/cm2 , it evidences indicates the urgency of the removal of the Braeburn variety from storage to marketing, which has a firmness value of 5,7 kgF/cm2 în January. The pH values were within the reference limits between 3,6 – 5 in both quality control intervals. There was a slight decrease on the pH values for all the varieties analyzed, an aspect closely correlated with the increase of the percentage of sugars by a 1% as a result of the hydrolysis of the starch and its transformation into reducing carbohydrates during storage compared with the values obtain for the sampling from November. The results obtain for the vitamin C content for samples collected in November indicate a fall in the reference values (7 – 12 mg/100 g) for all varieties analyzed excepting the Golden Reiders variety which is lower (5,28 mg/100 g). Most varieties evidence a decrease on vitamin C content by 2 mg/100 g in January, excepting the Golden Reinders and Gala varieties, who maintain their values constant. The results of the organoleptic and phytosanitary evaluation, pH values, iodine tests well as weight losses and firmness values have shown a major importance during the valorification of the stored fruits because they can indicate exactly the optimal moment for marketing in terms of economic efficiency. drafted in English (10-15 rows, with special reference to research results)

Research regarding the influence of conservation by using deep – frozen methodology over the quality of some horticulture products

Vegetables improve human life by means of the many nutrients they contain. The nutritional quality of frozen products is intensified by the quality of the raw material, which uses correct manufacturing practices in the preservation process, while horticultural products are stored at the appropriate temperature. Competing with new minimum food processing technologies, industrial freezing is the most satisfactory method for maintaining quality for long storage periods. The main purpose of this study is to determine the influence of a preservation process based on the use of the cold, of cryoanabiosis, respectively on fresh vegetables frozen using a domestic and industrial method. We monitored the possible qualitative changes after the storage of the frozen biological material and the difference between the application of a home preservation technology, respectively the application of an industrial preservation technology on the products under analysis. The main objectives of the study are to examine the quality of frozen vegetables by determining the sensory and physical-chemical characteristics of cold-preserved products. The study material to be analysed is represented by three species of vegetables, as follows: carrot (Daucus carota), root parsley (Petroselium crispum), respectively broccoli (Brassica oleracea). The sensory evaluation of the products studied showed that frozen products using the industrial system had superior characteristics compared to those frozen at home. It is found that after the freezing of horticultural products using a domestic and industrial method there were no significant differences in the results of physical and chemical tests, as these kept their nutritional value high. Regarding the pH results, the biggest differences were identified in the case of broccoli. Thus, as the frozen broccoli in the industrial system registered a value of 5.7, and the frozen broccoli in the domestic system a value of 6.58. Acidification of the product may occur due to the freezing of water in the cells, followed by an increasingly concentrated accumulation of cell fluid containing diluents and colloidal substances. The water content increased in the case of products frozen by using a domestic system, presenting higher values as compared to the humidity of industrial frozen products, but also compared to the reference values as follows: carrots and parsley registered a humidity of 90% and 86%, respectively. The higher value in the case of the humidity parameter is caused by a higher amount of released cell juice, due to a slow freezing which led to the formation of ice crystals or to the occurrence of the plasmolysis phenomenon. The soluble dry matter shows several differences. Products frozen at home have higher values compared to industrially frozen products. The most significant difference appears in the case of root parsley frozen at home with a value of 11%. Therefore, freezing showed the following advantages: the lowering of the temperature of the product below 0℃ ensured the keeping of the plant product longer, and most of the biochemical reactions were stopped during freezing and also the blocking of the multiplication of microorganisms took place

Contributions concerning the study of the antiseptic effect of sulfur dioxide on the yeasts present in two wines provided by Cotnari vineyard

Sulfur dioxide is one of the most used antiseptics in vinification. Its action on the "infection" microorganisms found in wine cellars is demonstrated by numerous studies. The present study shows that the antiseptic potential of sulfur dioxide is highly dependent on the concentration of its free form. The high concentrations of free sulfur dioxide corroborated with the prolonged contact period lead to the killing of the yeast cells quickly and evenly, while at low concentrations its lethal effect is greatly diminished. At low concentrations the lethal effect of sulfur dioxide is highly dependent on the contact time of the yeast cells with the environment. In this case, their mortality rate is very uneven. This phenomenon is also explained by the losses that occur due to the volatilization of sulfur dioxide, of oxidation or on account of its binding to other compounds

Study on the quality of toast bread assortments from a romanian profile unit and consumers´ safety

The consumption of bakery products has increased due to the diversity of assortments, preparation technology and taste which determined the existence of a very large range of breads with high nutritional value. The objectives of the present study were: determining the quality parameters of the toast bread, emphasizing the statistically significant differences and correlations between the quality parameters and evaluation of nutritional aspects. Four assortments of toast sliced bread-Toast Integral (T.I.), Toast Classic (T.C.), Toast Graham (T.G.) and Toast with Rye (T.R.) were analyzed. The analyzes included: weight, humidity, acidity, porosity, elasticity, water activity. Also, the nutritional profile (content of fats, saturated fatty acids, carbohydrates, sugar, protein, fiber and salt) was evaluated and the results were compared with the values declared on the label. The assortments with higher fiber content, respectively T. I., T.G. and T.R. had higher humidity than T.C. The acidity was significantly increased in the assortments of fiber-rich breads (T.I., T.R., T.G.) compared to sliced white bread (T.C.). Except for the pair T.I. - T.R., the porosity constituted an element of statistical differentiation for all the other pairs of investigated assortments. Basically, the highest porosity was T.C. (87.13%), followed by T.R., T.I. and T.G. In T.I., the increase in weight was correlated with the decrease in porosity. This can be an effect of baking in the tray, so in conditions of constant volume (r = -0.627). The T.C. products with higher humidity were also characterized by higher elasticity (r = 0.582). The analyzed products were characterized by lower fat contents and saturated fat actions compared to the values written on the package. The quality parameters of the investigated products were characterized by low values of coefficients of variation, which suggests that technological processes are controlled, repeatable. It is necessary to revise the labels in order to correct the nutritional information provided to the consumer

Study on the quality of table eggs obtained in a profile unit

The egg has a great nutritional value and is called "complete food". The study was conducted in an egg production unit located in southeastern Romania. In the current context of products available on the consumer market, this paper aims to highlight the importance of quality and freshness of the egg, using methods that are easy to perform and interpret, such as: exterior appreciation by visual examination of the egg shell and colour, density test in tap water, egg organoleptic examination to determine the freshness degree, vitelline index determination, pH determination and determination of the egg yolk colour using La Roche method. 25 samples of different quality, weight and laying data eggs were analysed. In addition, samples were also examined microbiologically for the presence of Salmonella spp., in shell or in content. Exterior examination revealed that the most common colour of the examined eggs shell was light brown (40%). Egg organoleptic examination indicated that all samples analysed had an appropriate odour and presented the white egg corresponding colour (white). Following the vitelline index and pH determination, it was concluded that 18 eggs (72%) were fresh and 7 eggs (28%) were within the upper limit of acceptability values. In conclusion, eggs produced on the farms of the study unit comply with the legal requirements for classification in category A and the corresponding weight categories. The study reconfirms that through nutritional values, the egg contributes to a balanced and healthy diet

Research regarding the influence of the flour sort on the textural, physico-chemical and sensory parameters of sourdough bakery products

The structural, physico-chemical properties and sensory characteristics of sourdough bakery products represent important quality indicators that may be modified adue to changes in the process and parameters for products obtaining. The main role of sourdough used in the process of bakery products obtaining, consists on the fermentation process achievement, through the metabolism of sugars by the enzymatic action of sourdough and the release of CO2, alcohols and other secondary products. Natural sourdough differs mainly from compressed yeast in that the fermentation process in natural sourdough involves a slow process, called lactic fermentation, described as an anaerobic process in which organic substances are transformed into lactic acid by the action of microorganisms, whereas compressed yeast enriched with yeasts of the Saccharomyces cerevisiae genus, involves a rapid process of alcoholic fermentation. The main purpose of the present research was to identify the influence of the flour sort on the quality of natural sourdough and on the textural, physico -chemical and sensory properties of the sourdough bakery products. Thus, two type of natural sourdough were obtained, respectively m1 – with superior flour (000 type) and m2 – with white flour (650 type) + wholemeal-flour (1350 type). The two types of sourdough were integrated into the recipes for the five experimental variants of bakery products, as follows: m1650; m1650,000; m1000, m1650,1350; m1000,1350; m2650; m2650,000; m2000, m2650,1350 and m2000,1350. The results of the research in terms of sensory evaluation are revealed that the variant m1650,000 was the most appreciated for most characteristics