Introduction. The effect of Spirulina platensis on the crumb firmness during storage (96 h) of wheat bread was studied by measuring the deformation properties (total, plastic and elastic deformation). Materials and methods. Bread is obtained from wheat flour with the addition of Spirulina platensis (powder) in the amount of 2 or 4% by the weight of flour. The deformation properties of the bread crumb were studied 3, 24, 48, 72 and 96 hours after the baking. The deformation characteristics of the bread crumb are measured using automatic penetrometer, by immersion of a body with a certain mass for a certain time. Results and discussion. The highest penetration, and therefore the greatest softness of the bread crumb is found in the bread with the addition of Spirulina platensis in the amount of 4% by weight of flour. In the both algae samples, the rate of firming of the crumb is slower and after 96 hours of storage the total deformation of the crumb decreases 2.75 times, while that of control sample decreases 3.6 times. Bread samples containing Spirulina platensis have a higher plasticity of the crumb during the whole period of storage (96 hours). Algae addition in the amounts of 2% and 4% by weight of the flour leads to an improvement in the plastic properties of the bread crumb and to their retention for a longer time than in the control sample. During storage in the control sample elasticity of the bread crumb gradually decreases and at the last measurement (96 hours after baking) it is 3.54 times lower compared to the first measurement-3 h after baking. The elasticity of the bread crumb is affected by the addition of Spirulina platensis. Bread samples, which recipe includes 4% Spirulina platensis have a higher elasticity of the crumb throughout the storage period. Conclusions. Crumb firmness decreased with the incorporation of Spirulina platensis powder. The addition of Spirulina platensis in the amount of 4% determines the greatest softness of the bread crumb.

Introduction. The effect of hydrocolloids (xanthan gum and guar gum) on dough properties and the quality of gluten-free bread from rice and corn flour enriched with whey protein concentrate was studied. Materials and methods. For the preparation of the whey protein concentrate it was used a laboratory system with a removable flat membrane module, equipped with a 25 kDa polyacrilonitrile ultrafiltration membrane. Dough consistency was measured by degree of immersion, using automatic penetrometer. Results and discussion. Based on the preliminary experiments (with 5, 10 and 15 %) it was found that the optimal quantity of whey protein concentrate was 10 %. That is why for the further experimental tests 10 % whey protein concentrate was added to control sample bread. Addition of higher quantities of xanthan gum resulted in weak dough consistency. Concerning the dough consistency it can be concluded that the addition of xanthan gum results in release of the dough, regardless of the quantity used. The best result was obtained when 1.5 % guar gum was added. Maximum increase in bread volume was obtained with 1.5 % guar gum. The specific volume of bread significantly improved with hydrocolloids addition. It was found that the control sample had a lower specific volume. The samples containing hydrocolloids had larger volume than the control. The addition of 1 % xanthan gum resulted in an increase in H/ D index by 50 %, compared to the control sample. When 1.5 % guar gum was added, the highest results were obtainedthe increase compared to the control sample was 100 %. Guar gum had greater influence on sensory properties of gluten-free bread from rice and corn flour than xanthan gum. Addition of 1.5 % guar gum led to the best results for almost all sensory properties (without the porosity and aftertaste). The results concerning porosity and aftertaste did not differ those obtained with the addition of 1 % guar gum. Addition of 1.5 % guar gum in formulation of gluten-free bread from rice and corn flour led to the highest volume, uniform crust and crumb color, with no rust and atypical shades. The flavor was pleasant and very well pronounced, evaluated by the panelists with 8 points, while the flavor of samples with xanthan gum had 3 points. The flavor was weaker when 1 % guar gum was used (5 points). The bread samples with guar gum were appreciated as more crisp, with a very pleasant taste and aftertaste. Conclusions. For the production of gluten-free bread of rice and corn flour enriched with whey protein concentrate, the addition of 1.5 % guar gum is most appropriate.

Abstract:The incorporation of lyophilized lactic acid bacteria in dough formulation is a current trend in bread making in order to achieve quality improvement and extension of shelf life of bread. Another major aspect for today's bread making industry is an increase of the biological value of bread, by addition of mineral substances that are deficient in bread (such as zinc and selenium). This is an effective approach to combat the existing mineral deficiency in population nutrition. The aim of the present study is to investigate the development of lactic acid bacteria in a medium enriched with zinc and selenium. It was found that the addition of ZnSO 4 ⋅7H 2 O in an amount of 0.174 g/kg flour and Na 2 SeO 3 ⋅5H 2 O in an amount of 880.28 μg/kg flour (alone and in combination) did not inhibit the development of lactic acid bacteria used as starter cultures in bread dough formulation. It was found that the growth of the lactococcal component of the applied starters is dominant. The results reveal the possibility of obtaining bread with increased biological value and improved quality.

Abstract:The implementation of Integrated Management System (IMS) of the quality management and safety is aiming to provide production of biscuit products corresponding to particular specification and client's requirements. This paper explores the possibilities of achieving stable sensory and microbiological parameters of the biscuits, through the implementation of IMS. An analysis was carried out of the factors affecting the achievement of stable quality. The achievement of the stability of the parameters of 150 different lots of biscuits has been measured before, during and after the implementation of IMS in the manufacturing company. The performed water activity analysis and sensory analysis confirmed that despite the dynamic changes in the internal and external environments as well as the significant changes in the requirements of the standards and the legislation, the implemented IMS has allowed the maintenance of the stable quality and safety of the biscuit products.

Introduction. The aim of the present study was to investigate the effect of rosehip flour on some properties of wheat dough and bread. Materials and methods. Bread was prepared from wheat flour with the addition of rosehip flour in the amount of 5, 10 and 15% to replace the equal amount of the wheat flour. The used methods are standardized and generally accepted for evaluation of bread. Results and discussion. It was found that the addition of different amounts of rosehip flour to wheat flour affected the intensity of gas formation, as the percentage of rosehip flour added had increased, the intensity of gas formation decreased. When adding 5% rosehip flour, there was no significant deterioration of gas formation. Incorporation of rosehip flour into wheat dough resulted in a decrease in water absorption and degree of softening and the lowest results were found in the sample with 15% rosehip flour added. In terms of dough development time and consistency, there were no significant differences between the samples. Dough stability was found to be higher in the samples containing rosehip flour, with the highest value reported for the sample with 5% rosehip flour. Dough and bread color characteristics decreased with increasing the rosehip flour quantity. Darker colour of rosehip flour enriched samples could be due to the original colour of rosehip fibre, which is rather brown and slightly reddish. The substitution of wheat flour with rosehip flour resulted in a decrease in volume, specific volume, height/diameter ratio and baking loss of the wheat bread. Some of the sensory parameters of bread (crust color, aroma and taste) in the rosehip flour supplemented samples were rated higher by the panelists compared to the control sample, regardless of the amount of rosehip flour added. Conclusions. The rosehip flour could be successfully used as an additive in wheat bread formulation. In the sensory assessment bread samples with rosehip flour in terms of some properties such as crust color, aroma and taste had higher scores than the control sample.