Open AccessJERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS) FLOUR IMPACT ON BREAD QUALITY
Author(s) -
Aurica Chirsanova,
Tatiana Capcanari,
Ecaterina Gîncu
Publication year - 2021
Publication title -
journal of engineering science
Language(s) - English
Resource type - Journals
eISSN - 2587-3482
pISSN - 2587-3474
DOI - 10.52326/jes.utm.2021.28(1).14
Subject(s) - jerusalem artichoke , food science , helianthus , chemistry , wheat flour , organoleptic , valine , biology , sunflower , amino acid , agronomy , biochemistry
Jerusalem artichoke tubers are known for their high content of nutrients, high acidity, pleasant taste and smell and beneficial effects on health. Thus, the capitalization of food products such as bread with Jerusalem artichoke flour, could be an opportunity to diversify the range of new products. The aim of this research was to elucidate the impact of added Jerusalem artichoke flour (in a concentration of 2.5%, 5%, 7.5% and 10%) in wheat flour bread on the sensory and physico-chemical properties of the finished product. Jerusalem artichoke flour has a high dry matter content and a high content of essential amino acids such as histidine, isoleucine, methionine, phenylalanine and valine. In the results we recommend the replacement of wheat flour with 5% Jerusalem artichoke flour, to obtain a product rich in micro and macronutrients with better organoleptic properties and a longer shelf life, which positively influences human health.