STUDY CONCERNING THE INFLUENCE OF THE ASCORBIC ACID

ON THE PHYSICO – CHEMICAL AND SENSORY PROPERTIES OF

BREAD

Author: Nicoleta Emilia FLEȘARIU

Supervisor: Assoc. prof. dr. eng. Cristina Maria CANJA

TRANSILVANIA University of Brașov, Faculty of Food and Tourism

148, Castle Street
E-mail: flesariu.nicoleta@student.unitbv.ro

ABSTRACT
Bread is one of the most consumed foods ever since ancient times. Consumed daily by the
majority of the population, it has a beneficial effect on the health of the population. This product has
gained the attention of researchers over time, being the subject of their studies. Among the main
objectives of the research was the improvement of the properties of this food product in view of its high
consumption rate in order to obtain new products with high nutritional potential, pleasant organoleptic
properties and nutrient intake on the consumer's body.
Ascorbic acid, known as vitamin C, is an important antioxidant, it plays an important role in
the body, being involved in collagen synthesis, hormonal synthesis and metabolism of certain amino
acids. Taking into account these properties, ascorbic acid is considered to be an important agent in the
bakery industry due to its ability to contribute to improving the properties of the obtained products.
Thus, the purpose of this study was to focus on the action of improving the properties of this
product by means of ascorbic acid, studying the fermentative capacity and the shelf life of the products.
Several types of products with different concentrations of ascorbic acid - 7g, 10g, 13g, have
been obtained in the mass of different types of flour - white, intermediate and black. Then a series of
physicochemical analyzes - volume, porosity, humidity, acidity, H/ D ratio, ash content, as well as
sensory analysis were performed. The results obtained are in accordance with the values provided by
the standards, and from a sensory point of view, the products correspond to the requirements of the
consumer.

KEYWORDS: bread, ascorbic acid, influence, sensory properties.