Published in Scientific Papers. Series B, Horticulture, Vol. LXVIII, Issue 2
Written by Luminița CATANĂ, Monica CATANĂ, Florica CONSTANTINESCU, Anda-Grațiela BURNETE, Gabriela STAMATIE, Adrian Constantin ASĂNICĂ
Bread is one of the most important product of cereal origin. It was, from ancient times, a worldwide basic food, and undoubtedly of great value to both human nutrition and the economy. Natural sourdough is a leavening agent that has many benefits, both in terms of bread quality (pleasant taste and aroma, high bioavailability of minerals, etc.) and consumer health. This paper presents the results of the research undertaken for the realization and testing of the fermentation capacity of natural sourdough fortified with Spirulina powder. For the fortification of natural sourdough with Spirulina powder, two levels of fortification were used (3% and 5%). Natural sourdough fortified with Spirulina (fortification level 5%) has the highest protein content (7.65%), total ash (0.74%), total polyphenols (124.95 mg GAE/100g), vitamin C (3.40 mg/100 g), mineral elements and the highest antioxidant capacity. The fermentation capacity of this sourdough was tested in the preparation of white bread, with very good results in terms of sensory and physico-chemical qualities
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