STUDY CONCERNING PRODUCT QUALITY ON FROZEN BREAD DOUGH FORTIFIED WITH LENTIL FLOUR

Abstract

The current trend of food production obviously justifies the need to develop - innovate novel food products with functional properties characteristic of functional foods. One of the most consumed products - bread suffers today numerous transformations to be in acceptance and to the benefit of consumers. In this context, the present study aims at developing a new type of frozen dough bread enriched with lentil flour. Two experimental variants were used in which different proportions of wheat flour (15, 30%) were substituted with lentil flour and a control sample. The obtained dough was subjected to the freezing process at -22 ° C for 24 hours. The obtained products were subjected to a set of physico - chemical and sensory analysis according to STAS 91-2007. It was observed that there is an increase in the demand for technological water as the amount of added lentil flour increases. The bread volume is diminished insignificantly in relation to the control sample.