Using vegetal additives in the field of bakery

Abstract

the researches has followed to obtain high quality products by using non–traditional vegetal material – fresh carrot and carrot powder. Surveys were effectuated in order to establish the technological characteristics and the physico–chemical properties of the samples with the addition of carrot, the optimal dose for improving the quality of finished products. Researches have shown the nutritional value and food additives of fresh carrot and carrot powder, their use in the manufacture of new products with the organoleptic and physical–chemical characteristics superior to other bakery products.