Submission
Submit your own article trough this form
Name:
Article Title:
Email:
File:
Review Process
Instructions for Authors
 

   
 
About us

Banat's University of Agricultural Sciences and Veterinary Medicine
"King Michael I of Romania" from Timisoara
   
 
Issues
The archive of articles

2020 Journal of Agroalimentary Processes and Technologies 2020, 26(1)
 
2019 Journal of Agroalimentary Processes and Technologies 2019, 25(4)
 
2019 Journal of Agroalimentary Processes and Technologies 2019, 25(3)
 
2019 Journal of Agroalimentary Processes and Technologies 2019, 25(2)
 
2019 Journal of Agroalimentary Processes and Technologies 2019, 25(1)
 
2018 Journal of Agroalimentary Processes and Technologies 2018, 24(4)
 
2018 Journal of Agroalimentary Processes and Technologies 2018, 24(3)
 
2018 Journal of Agroalimentary Processes and Technologies 2018, 24(2)
 
2018 Journal of Agroalimentary Processes and Technologies 2018, 24(1)
 
2017 Journal of Agroalimentary Processes and Technologies 2017, 23(4)
 
2017 Journal of Agroalimentary Processes and Technologies 2017, 23(3)
 
2017 Journal of Agroalimentary Processes and Technologies 2017, 23(2)
 
2017 Journal of Agroalimentary Processes and Technologies 2017, 23(1)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(4)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(3)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(2)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(1)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(4)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(3)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(2)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(1)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(4)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(3)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(2)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(1)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(4)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(3)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(2)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(1)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(4)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(3)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(2)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(1)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(4)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(3)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(2)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(1)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(4)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(3)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(2)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(1)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(4)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(3)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(2)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(1)
 
2008 Journal of Agroalimentary Processes and Technologies 2008, 14(2)
 
2008 Journal of Agroalimentary Processes and Technologies 2008, 14(1)
 
2007 Journal of Agroalimentary Processes and Technologies 2007, 13(2)
 
2007 Journal of Agroalimentary Processes and Technologies 2007, 13(1)
 
2006 Journal of Agroalimentary Processes and Technologies 2006, 12(2)
 
2006 Journal of Agroalimentary Processes and Technologies 2006, 12(1)
 
2005 Scientifical Researches. Agroalimentary Processes and Technologies, 2005, 11(2)
 
2005 Scientifical Researches. Agroalimentary Processes and Technologies, 2005, 11(1)
 
 
 
 

40 .   Integration of a vegetable protein by-product in the bakery-pastry technology

Authors: Anca Morega, Mădălina Rămnanțu, Ileana Cocan, Monica Ruxanda, Cerasela Petolescu, A. Rinovetz, A. Riviș

Volume 25, Issue 4;
Pages: 241-247; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The qualitative and quantitative demand for food implies either increasing the bioavailability of the protein or improving its functional properties. Accessing the operations of physical separation of the natural vegetable oils industry, makes it possible to obtain "unconventional protein wastes" with food-nutritional potential through the functional properties specific to the proteins, but also of their interactions with the other components. Scakeing from the study of technology of obtaining the oils by physical fractionation (cold pressing), the opportunity to reintegrate the cakes resulting from pumpkin seeds, into the flour obtaining circuit, and subsequently characterized physico-chemically (proteins, 52.06 g /100g product; minerals, 8.74 g / 100g product, lipids, 19.41 g / 100g product, total carbohydrates 17.99 g / 100g product, nutritional value, 454.89 kcal / 100g product) and the possibility of their use in the bakery technology. Two directions were accessed: 1. bread: protein, 17.66 g / 100g product; minerals, 3.56 g / 100g product, lipids, 2.94 g / 100g product, total carbohydrates 35.87 g / 100g product, nutritional value, 240.58 kcal / 100g product; 2. yeast: protein, 8.57 g / 100g product; minerals, 1.81 g / 100g product, lipids, 33.86 g / 100g product, total carbohydrates 46.58 g / 100g product, nutritional value, 525.34 kcal / 100g product. If for the protein derivative the energy supply is conditioned by the mass of protein (52.06 g / 100g product), for the resulting products, it is determined by the working formula accessed. The paper also brings to mind an economic aspect of sustainable development, of small family businesses, subsistence, by forming associates between processors of oil-based raw materials on physical principles (pressing, dry fractionation) and artisan and / or professional processors in the field of food industry.

Keywords: unit operation, physical fractionation, vegetable proteins by-product, functional properties, bakery-pastry technology

PDF Version

 
 
   
Contact
Banat's University of Agricultural Sciences and Veterinary Medicine
"King Michael I of Romania" from Timisoara

Faculty of Food Processing Technology
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423 , Fax: +40-256-277326

Copyright © 2020 Journal of Agroalimentary Processes and Technologies                                                                                                                                  Web design by Royalty