Reducing agents like L-cysteine are used in bread baking of strong flours, with short gluten to r... more Reducing agents like L-cysteine are used in bread baking of strong flours, with short gluten to reduce mixing and fermentation time. The aim of this study is to determine if L-cysteine may be an improving agent for the quality of bread obtained from high extraction flours with normal gluten. The tested high extraction flour was analyzed by determination of several quality indicators such as wet gluten content, gluten deformation index, moisture, ash, Falling Number index and alveogram parameters of dough. The results indicate that flour has a normal gluten network, is "good" for bread making and has a normal α-amylase activity. After its addition to dough, L-cysteine improves the physical properties of bread made with high extraction flour. The observed increase for bread volume was maximum 10%, for porosity maximum 5,75% and for elasticity maximum 2,58%, comparing with reference bread. The proposed solution can be assimilated into pan bread making technology.
This paper presents the results obtained from experiments on the adsorption of red food colorants... more This paper presents the results obtained from experiments on the adsorption of red food colorants on different polysaccharides substrates, carrageenan and maize starch in the form of suspension. Food colorings evaluated, were carminic acid E-120, azorubine-E122 and ...
The processing of strong flours, with short gluten, creates problems due to the high resistant pr... more The processing of strong flours, with short gluten, creates problems due to the high resistant proteic network formed in dough. To improve the strong flours performance, the use of L-cysteine or proteases (fungal proteases especially) is recommended in literature. The ...
... Using microbial systems in order to obtain fermentation flavorings Iordan Maria, Bărăscu Elen... more ... Using microbial systems in order to obtain fermentation flavorings Iordan Maria, Bărăscu Elena, Stoica Alexandru, Popescu Elena Corina ... Aliments, 5, 1985 19. Raicu, P. Biotehnologii moderne, Ed. Tehnică, Bucureşti, 1990 20. ...
Reducing agents like L-cysteine are used in bread baking of strong flours, with short gluten to r... more Reducing agents like L-cysteine are used in bread baking of strong flours, with short gluten to reduce mixing and fermentation time. The aim of this study is to determine if L-cysteine may be an improving agent for the quality of bread obtained from high extraction flours with normal gluten. The tested high extraction flour was analyzed by determination of several quality indicators such as wet gluten content, gluten deformation index, moisture, ash, Falling Number index and alveogram parameters of dough. The results indicate that flour has a normal gluten network, is "good" for bread making and has a normal α-amylase activity. After its addition to dough, L-cysteine improves the physical properties of bread made with high extraction flour. The observed increase for bread volume was maximum 10%, for porosity maximum 5,75% and for elasticity maximum 2,58%, comparing with reference bread. The proposed solution can be assimilated into pan bread making technology.
This paper presents the results obtained from experiments on the adsorption of red food colorants... more This paper presents the results obtained from experiments on the adsorption of red food colorants on different polysaccharides substrates, carrageenan and maize starch in the form of suspension. Food colorings evaluated, were carminic acid E-120, azorubine-E122 and ...
The processing of strong flours, with short gluten, creates problems due to the high resistant pr... more The processing of strong flours, with short gluten, creates problems due to the high resistant proteic network formed in dough. To improve the strong flours performance, the use of L-cysteine or proteases (fungal proteases especially) is recommended in literature. The ...
... Using microbial systems in order to obtain fermentation flavorings Iordan Maria, Bărăscu Elen... more ... Using microbial systems in order to obtain fermentation flavorings Iordan Maria, Bărăscu Elena, Stoica Alexandru, Popescu Elena Corina ... Aliments, 5, 1985 19. Raicu, P. Biotehnologii moderne, Ed. Tehnică, Bucureşti, 1990 20. ...
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