STUDY CONCERNING THE IMPROVEMENT OF GLUTENOUS BISCUITS CHARACTERISTICS USING FOOD ADDITIVES

Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 17 ISSUE 4
Written by George MOISE

This paper aimed to improve the properties of gluten biscuits using food additives. For the research, sodium metabisulphite and cysteine antioxidants, were used, and their influence on the properties of gluten biscuits was observed. Sodium metabisulphite had a good effect on biscuits taste and external appearance, and also for the mastication process, finally with a positive impact on biscuits sales. Cysteine has a moisture-reducing effect compared to sodium metabisulphite, an aspect very important for product's consistency.

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MOISE G. 2017, STUDY CONCERNING THE IMPROVEMENT OF GLUTENOUS BISCUITS CHARACTERISTICS USING FOOD ADDITIVES. Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 17 ISSUE 4, PRINT ISSN 2284-7995, 223-230.


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Copyright 2012. To be cited: Scientific Papers. Series “Management, Economic Engineering in Agriculture and Rural Development“
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