Utilizarea materiei vegetale din fructe de măceș, cătina albă și păducel în tehnologie de panificație

Abstract

This research is focussed on the impact of oil extracts on sensory, physicochemical and microbiological parameters of bread prepared from 1st grade flour with addition of 1% (replacing 1% of sunflower oil) and 2% oil extracts. The physicochemical and sensory characteristics of the samples containing oil extracts were better than the ones of controls. The results of baking test showed that the introduction of rosehip and hawthorn oil extracts during bread making increases the shelf life of bread by 24 hours. In the case of the sample containing 2% of sea buckthorn oil, the shelf life was extended up to 96 hours, by slowing down the development of rope spoilage.