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The aim of this study was to analyze the impact of wheat sourdough product (powder form) on wheat flour dough rheological properties. Wheat sourdough (SD) was obtained from fermented wheat flour which allows bakers to obtain a healthier, nutritious, tastier and better flavor bread without high fermentation phases. The impact of SD (1-4%) on dough rheological properties have been analyzed using Mixolab according to the standard method ICC No. 173 and HAAKE MARS 40 rheometer (Termo-HAAKE, Karlsruhe, Germany) for osc...

Bread is a staple food all over the world and is the main source of sodium in the human diet which may increase the risks of diseases associated with a sodium-rich diet. Potassium chloride (KCl) is known as the most used ingredient for the food industry as sodium chloride replacer, with an intrinsic salty taste at low levels addition. The use of potassium chloride in the bread making process as a sodium chloride replacer may lead to bakery products of a very good quality from the technological point of view. The a...

Wheat (Triticum L.) is a cereal which has a unique role in the global economy due to its technological and production value. The aim of this paper was to highlight the variation of the amount of mineral substances from thirty one varieties of wheat grains cultivated in Romania, from various origins such as: Romanian, German, French, Austrian, etc. Twenty-four grains samples were of common wheat (Triticum aestivum), two wheat samples were of Triticum monococcum and five wheat samples were of Triticum spelta. All th...

The aim of this study was to analyzed the effect of magnesium ions from gluconate and lactate salt at the level of 100, 150 and 200 mg/100g addition on empirical and fundamental dough rheological properties from the wheat flour type 550. Wheat flour is considerate a very good one for bread making having 14.0% moisture content, 0.55% ash, 13.2% protein, 1.4% fat content, 31% wet gluten and 8 mm gluten deformation index. Dough empirical rheological properties were analyzed using the Alveograph and Glutograph device....