A New Methodology for Improving the Quality of Cranberry Bread

Authors

  • A.E. Boeriu Transilvania University of Brasov, Romania
  • C.M. Canja Transilvania University of Brasov, Romania

DOI:

https://doi.org/10.31926/but.fwiafe.2020.13.62.2.9

Keywords:

Evolutionary Operation, bread making, cranberry, properties

Abstract

The Evolutionary Operation Method (EVOP) represents a method that consists of improving the productivity and energy consumption of a technological process. By improving these parameters, product properties are significantly improved. The aim of the current paper was to develop a baking process technique of bread with a 10% addition of cranberry, by varying time and temperature. Moisture and porosity were studied as quality indicators, with superior results as compared to the current working version. It was observed that for baking at 180oC for 45 minutes the results were better than for the plain sample, the energy required being diminished, moisture and porosity improved.

Author Biographies

A.E. Boeriu, Transilvania University of Brasov, Romania

Department of Engineering and Management in Food and Tourism, Castle Street no. 148, Brasov 500014

C.M. Canja, Transilvania University of Brasov, Romania

Department of Engineering and Management in Food and Tourism, Castle Street no. 148, Brasov 500014

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Published

2021-01-25

Issue

Vol. 13(62) No. 2 (2020)

Section

AGRICULTURAL FOOD ENGINEERING