Authors:
Carmen-Alexandra Cirican, Claudia-Felicia Ognean, Mihai Ognean
Volume 30, Issue 4;
Pages: 477-482; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
Abstract
Modern milling removes the vitamins and minerals from refined flours, but the technological characteristics and sensory appearance is improved. Because of that the white bread becomes the favourite choice of consumers but brings little nutrients to them. Bread could be used as a vector for delivery of several nutrient to the population. The micronutrients included to bread formulation could influence the technological properties of dough and the final characteristics of bread. Ascorbic acid is a vitamin and is used in food formulation for vitamin fortification and also as additive, working as an antioxidant. In breadmaking ascorbic acid is working as an active and efficient oxidant. Different minerals could influence the dough rheology, depending on their form and concentration. The aim of this work is to find what is the impact of a commercial product for food fortification on the dough rheology and the characteristics of the final product.
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