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This article shows how enzymatic biocatalysts, specifically hemicellulase and asparaginase, affect the rheological properties of white flour dough used for wafers. The study utilized alveo-consistographic and falling number methods to analyze dough behavior and the impact of different dosages of enzymes on flour and finished wafer products. Adding these enzymes in wafer production increases health and efficiency by enhancing dough handling, volume, and wafer texture, demonstrating their potential for sustainable f...

The aim of the study was to monitor two types of Carpathian salami (one with a fat content of 20% and the other with 30% content). Variations in humidity, pH, fat and NaCl content were monitored, as well as changes that occurred during storage. The monitoring interval of the influence of raw and auxiliary materials on the obtained salami and the physicochemical and organoleptic changes occurred during storage was 1 - 115 days. In the case of the two types of salami, it was observed that the variation of fat conten...

Figs (Ficus carica) are renowned for their high antioxidant content and rich nutritional profile. They are an excellent source of vitamins (particularly vitamins A, C, K, and B-complex), essential minerals (such as calcium, magnesium, potassium, and iron), fiber, and bioactive compounds that offer numerous health benefits. Due to these properties, figs contribute to improved digestion, better blood sugar regulation, and enhanced cardiovascular health. Sausages are a widely enjoyed food, which inspired us to reimag...

This article presents the rheological study of protease and asparaginase enzymes on dough obtained from white flour used for biscuits. Using alveographic method and falling number method we were able to determine the rheological characteristics of the dough used for biscuits and monitor the effects in the flour and finished products of protease and asparaginase enzymes taking into account different dosages. The technological process of preparing biscuits and crackers using protease and asparaginase becomes more he...

most digestible form of it (puree), the potato was one of the first vegetable foods to be given to children after weaning and to convalescents who resumed their normal diet. Potato is part of the group of tubers vegetables, having as an edible organ the tubercles, which are thickened underground parts that accumulate reserve nutrients, especially starch. Potato?s food value is higher than that of other root vegetable, due to starch, vitamins, sugars and minerals salts. Taking into account the way of use, there are...

Nutrition is the most important environmental factor that influences the body (Pavlov). About food is said to be a "necessity that gives birth to all the others" or "the pleasure of all ages, of all conditions, of all countries and all the days, which can be associated with all the pleasures and we remain at the last to console ourselves from the loss of others " It also confirms that: "you do not live from what you eat, but from what you digest." By the name of fresh meat products, we mean the meat products made ...