RESEARCH CONCERNING THE EFFECTS OF OXIDIZING AGENTS USED IN THE MILLER'S AND BAKING INDUSTRY

Lucica Nistor, Camelia Hodosan, Andra Suler, Daniela Ianitchi, Victoria Gratziela Bahaciu

Abstract
In the milling and baking industry, the oxidizing agents are used to improve processes of dough rheology coming from weak gluten flour. These have the capacity to retain gases, allows to maintain dough shape after being modeling, and also the structure and the color of the inside bread. In this work, the effects of oxidizing agents on dough, has been plained.

Key words: oxidizing agents, dough rheology, gluten

CERCETARI PRIVIND EFECTELE AGENTILOR OXIDANTI UTILIZATI ÎN INDUSTRIA DE MORARIT SI PANIFICATIE

Lucica Nistor, Camelia Hodosan, Andra Suler, Daniela Ianitchi, Victoria Gratziela Bahaciu

Rezumat
In industria de morarit si panificatie, agentii oxidanti sunt folositi pentru îmbunatatirea proceselor reologice ale aluatului provenite din fainurile de gluten slab. Acestia au capacitatea de retinere a gazelor, perimite mentinerea formei aluatului dupa modelare, precum si structura si culoarea miezului. În aceasta lucrare s-au explicat efectele agentilor oxidanti asupra aluatului.

Cuvinte cheie: agenti oxidanti, procese reologice,gluten