Finding Authenticity of Various Vegetal Oils in Bread

Authors:
Diana Nicoleta Raba, Mirela Viorica Ghiulai
Abstract:
In this paper there has been studied the possibility of finding bread authenticity with vegetal oils adding by identifying the type of fat used by methods of finding the hardening index and the iodine index. For this purpose, first of all there has been extracted the fat by Soxhlet method, then on the resulted extract the two indices were determined. There has also been analyzed the fat influence upon sensorial properties, upon freshness and energy value of bread. Samples of bread have been tested with addition of: olive, corn, sun flower and soy oil, in various concentrations of: 3%, 3.5% respectively 4%.
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