Authors:
Steluța Radu
Volume 31, Issue 3;
Pages: 383-391, 2025
ISSN: 2069-0053 (print), Agroprint
ISSN (online): 2068-9551
The aim of the experimental research was to study organic flours produced in Romania and Europe, as well as the bakery products made from them. Today, there is a very large assortment of organic flours intended for baking. These flours require technological testing to produce bakery varieties with a pleasing appearance, well-developed volume, and high porosity. Additionally, organic bread varieties are also tested for their nutritional content.his research experiment aimed to identify the sensory, physical, chemical and microbiological characteristics of innovated bakery assortments, obtained from biotechnological recipes that used organic flour certified by the manufacturer as raw materials. Adapting the business environment to modern consumption trends, organic food projects the future of processors in the field of milling and bakery. The laboratory experiments gave the bread recipes, which used white flour T650 standard, Spelt flour, rye flour T1200, whole wheat flour, whole wheat & sorghum flour, oat flour free gluten, buckwheat flour obtained like a mix of nutritional flours and dietary flours, certified organic. The yeasts and lactobacterian extract stimulators (biostimulators) used to improve the quality of the digestive bread assortments were selected by testing them in the laboratory. The results obtained related to the sensory qualities are significantly better than those found in classic assortments, and the physical characteristics volume had values between 180-270 cm³/100 g, the porosity, being 75,8 85.7% medium values in the innovative and studied recipes. Extreme values were obtained to Spelt flour -91,2% and to Oat free gluten flour 65%. Regarding the use of lactobacterian extract, its effects were closely related to the organic flour used.
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