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The aim of this study was to evaluate the level of nine biogenic amines (putrescine (PUT), cadaverine (CAD), tyramine (TYR), tryptamine (TRY), 2-phenethylamine (2-PHE), histamine (HIS), spermidine (SPD), spermine (SPM) and agmatine (AGM)) into wines and beers from the local market of Romania. Their concentration in beer is of great interest not only for their potential risk to human health but also because they could have a role as chemical indicators of unwanted microbial contamination or deficient processing con...

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....

Grape seed flour (GSF) is a viable ingredient used in bread-making to improve its nutritional value. Wheat flour bread is the most consumed bread, mainly produced from white flour which has a reduced nutritional value. In this study GSF from white wine pomace, at different particle sizes was used in wheat flour type 550 at levels from 3% to 9%. This type of wheat flour was of a strong one for bread making with a low deformation index which presented a low alpha amylase activity due to its falling number index valu...

The aim of this study was to analyzed the effect of calcium ions from gluconate and lactate salt at the level of 100, 150 and 200 mg/100g addition on empirical dough rheological properties from the wheat flour type 1250. Dough empirical rheological properties were analyzed using the Farinograph, Amilograph, Glutograph, Alveograph, and Rheofermentometer devices. These devices allow us to obtain complete informations about dough rheological properties during mixing, pasting and fermentation process of wheat flour do...