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Nutritive value improvement of the bakery products through the fortification with calcium cations


Author: Natalia Motruc
Degree:doctor of engineering
Speciality: 05.18.01 - Technology of food products (with specification of products and procedures)
Year:2007
Scientific adviser: Olga Deseatnicov
doctor, professor, Technical University of Moldova
Scientific consultant: Rodica Sturza
doctor habilitat, professor, Technical University of Moldova
Institution:
Scientific council:

Status

The thesis was presented on the 1 March, 2007
Approved by NCAA on the 19 April, 2007

Abstract

Adobe PDF document – 0.51 Mb / in romanian

Keywords

calcium, flour, bread, food fortification, phytates, digestibility in vitro, acid – lactic fermentation

Summary

PhD thesis is presented in written form. Based on the PhD thesis 17 scientific publications were published inclusively one invention license registered in Republic of Moldova.

Investigations performed were aiming the determination of the calcium and phytates amount in the wheat flour produced in Republic of Moldova. The evolution of the chemical forms of the calcium during technological bakery processes was investigated. It was determined that the nutritive value of the bakery products may be improved through the administration of the of the calcium salts during bread making process at the dough kneading stage, due to the lower demineralization power of the phytates which are subjected to enzymatic hydrolysis at the leaven stage. It was established that the hydrolysis degree of the phytates depends on the bread making procedure, flour extraction degree, nature and concentration of the administered calcium additive. It was established that during fortification with calcium cations protein digestibility in the bread doesn’t significantly differ for a calcium amount of 300 mg/100 g product.

Based on the performed investigations a new technology for the industrial bread making production was proposed applying a new stage of acid-lactic fermentation developed based on the wheat bran as well as on some additives (such as whey). The obtained products have excellent organoleptic properties and have an improved biological value. The technological estimations were evaluated. The technical specification for the industrial fabrication of the rolls fortified with calcium was elaborated.

The alimentation of the institutionalized children in Republic of Moldova was analyzed. Aiming the improvement of the alimentation of the institutionalized children, the inclusion of the fortified products in their diet was proposed. Due to the intake of the rolls fortified with calcium, the amount of the soluble calcium in the children’s diet increases with up to 30-40%.