A HEALTHY APPROACH OF BREADMAKING: SUPERIOR VALORIFICATION OF LACTIC STARTERS

Abstract

Bakery products are beneficial to human consumption due to their high protein content. As a natural source of protein, wheat flour is considered the main raw material in bakery. This must be consistent and its properties must be determined by performing laboratory tests. For the curent research, three types of flour were analyzed using physicochemical methods: determination of acidity, wet gluten content and hydration power. Following these analyses, it was concluded that only one type of flour is in compliance with the actual standards. The flour was used to prepare starter cultures in order to highlight the possibility of using them in bakery as well as their role in the bread process. Using two starter cultures, two types of bread were obtained. Based on the two types of bread, different analyses were performed to highlight their characteristics.