Georgiana Gabriela Codina

Stefan cel Mare University of Suceava | USV

In the process of obtaining gluten-free beer, various non-conventional raw materials were used. Some of these have shown real potential in obtaining quality finished products appreciated by consumers. In addition to health issues, several factors also play a role in the choice of these raw materials, one of which is the climate changes that are occ...

The aim of this research is to investigate the quality of different triticale cultivars (Ingen 35, Ingen 33, Ingen 93, Ingen 54, Ingen 40, Fanica and Costel) cultivated in the Republic of Moldova from the point of view of the flour, dough, and bread quality characteristics. This research may be of great importance for producers and consumers due to...

Plant-based proteins, like those derived from hemp and rapeseed can contribute significantly to a balanced diet and meet human daily nutritional requirements by providing essential nutrients such as protein, fiber, vitamins, minerals, and antioxidants. According to numerous recent research papers, the consumption of plant-based proteins has been as...

Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics. The oleogels were used in the bun dough recipe at a percentage level of 5%, and the textural and rheological properties of the oleo...

Plant-based proteins, like those derived from hemp and rapeseed can significantly contribute to a balanced diet and human daily nutritional requirements by providing essential nutrients such as protein, fiber, vitamins, minerals, and antioxidants. According to numerous recent research papers the consumption of plant-based proteins has been associat...

The aim of the study was to characterize the gelling effect of candelilla wax (DW) using different types of cold-pressed vegetable oil (sunflower oil, olive oil, walnut oil, grape seed oil and hemp seed oil). The structuring of the oleogels was achieved by hot incorporation of oil with different percentages of carnauba wax, as follows: 3%, 5% and 1...

Different oleogels were obtained from olive oil (OL), grape seed oil (GO), sunflower oil (SO), walnut oil (WO) and hemp oil (HO) using carnauba wax as a gelling at different concentrations of 5%, 7%, and 9% (w/w). The physical characteristics of the oleogels obtained, such as oil binding capacity (OBC), peroxide index (IP) and color, were determine...

This study aimed to develop stable emulsion gels enriched in polyunsaturated fatty acids, formulated with a mixture of olive (75%) and linseed (25%) oils, by incorporating two different stabilizers—pea and soy protein isolates—and three different cold gelling agents—chitosan, pectin and xanthan—to be used as pork backfat replacers in beef burgers....

Bologna sausage, also called "la grassa", is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with soy protein isolate, transglutaminase, and chitosan, was used as total pork backfat replacer in Bologna sausage....

Today, companies blend innovation with tradition to create new products, as the food business is continually looking for fresh product ideas that reflect worldwide trends. [...]

Different wheat species, common wheat (Triticum aestivum subsp. aestivum), spelt (Triticum aestivum subsp. spelta) and einkorn (Triticum monococcum subsp. monococcum), were analyzed for physicochemical (moisture, ash, protein, wet gluten, lipid, starch, carbohydrates, test weight and thousand-kernel mass) and mineral elements (Ca, Mg, K, Na, Zn, Fe...

One of the earliest biotechnological processes is brewing, which uses conventional raw materials like barley malt and, to a lesser extent, wheat malt. Today, adjuncts are used in the brewing of 85–90% of the world’s beer, with significant regional differences. The results of this study’s brewing were compared to those of beer made only from malted...

Existing food trends and modern consumers’ nutritional preferences have led to a rising demand for plant-based sources of protein such as hemp seed meal and the possibility of consumption hemp-rich products, most often in wheat-based staple foods, such as pasta. Pasta, as a conventional food product, is widely consumed worldwide due to its nutritio...

Thirty-one varieties of wheat cultivated in Romania were analyzed regarding the genetic diversity and physicochemical properties, including the following determinations: moisture, ash, protein, wet gluten, lipid, starch content, falling number and damaged starch, considering the particularity of each species, its biological status and origin. The p...

This study analyzes the possibility of using soybeans as an addition to the main ingredients used to make bread, with the aim of improving its quality characteristics. To maximize the nutritional profile of soybeans they were subjected to the germination and lyophilization process before being used in bread making. The addition levels of 5%, 10%, 1...

The aim of the study was to characterize the gelling effect of beeswax (BW) using different types of cold pressed oil. The organogels were produced by hot mixing sunflower oil, olive oil, walnut oil, grape seed oil and hemp seed oil with 3%, 7% and 11% beeswax. Characterization of the oleogels was done using Fourier transform infrared spectroscopy...

With the goal of introducing specialty beers with full flavor and effective processing, craft and functional beer have revived old assortments and established new assortments in countries throughout the world. These unique selections are produced utilizing various ingredient combinations or changes to the brewing process. Given the rise in celiac d...

The present study analyzed the effects of germinated lentil flour (LGF) addition at different levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough microstructure, and bread quality. Creep-recovery tests showed that the dough samples with high levels of LGF addition presented a higher resistance to flow deformability...

Physicochemical characteristics of seventy wheat flours of different species namely Einkorn (Triticum monococcum), Spelt (Triticum spelta) and common wheat (Triticum aestivum) were analyzed using different standard methods. The wheat grains were analyzed for moisture, ash, protein, wet gluten, sedimentation index, pH, acidity, fat, starch, falling...

Biotechnology is a field at the interface of biology and industry, being part of the applied sciences field [...]

The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to an optimum falling number value of the mixed flour. Generally, the dough rheological properties...

The aim of this study was to analyze the effects of the addition of sea salt with low sodium content (SS) in a refined wheat flour at the levels of 0.3%, 0.6%, 0.9% 1.2% and 1.5% on the rheological properties of the dough during mixing, extension, pasting and fermentation and the bread quality in terms of bread physical properties, crumb and crust...

Blackberries are rich in antioxidants due to their high polyphenol and vitamin content, making them an excellent source of health protection. It is well known that good quality juices and fruit extracts can be obtained only from high quality fruits. The aim of this research is to characterize the antioxidant properties of garden blackberries fruits...

The production of heavily hopped beers, such as Indian Pale Ale (IPA) styles, has been gaining momentum in recent years in the Central European markets. To this end, the dry hopping process is becoming increasingly popular, mostly in microbreweries, but also with larger manufacturers. In our research, we investigated the dissolution rate of the mai...

Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers...

This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% and 20%) of germinated lupine flour were used, and the influence of its addition in wheat flour was analyzed. On empirical dough rh...

Grains and the products obtained from them have a central importance in human nutrition, representing the main source of food for humans [...]

The aim of this study was to evaluate the influence of cranberries powder (0, 0.25%, 0.5% and 1%) of different particle size (<300 µm and 300–500 µm) on the yogurt physicochemical, rheological, textural and sensory characteristics. Results indicated that the addition of cranberries improved the syneresis and water-holding capacity of the yogurt sam...

Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics at the same time. The aim of this study was to underline the effects of chickpea (CGF) and lupin ger...

Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) an...

The aim of this study was to investigate the possibility of reducing the acrylamide content of bread samples obtained from wheat flour with a high extraction rate by adding a dry sourdough (SD) into the bread recipe. According to the data obtained, compared to the control sample the acrylamide content was significantly reduced (p < 0.05) by more th...

The influence of psyllium and water level on dough rheological properties during fermentation and wheat bread properties was modeled by response surface methodology. Sixteen breads with different combinations of psyllium (0, 2, 4 and 6%) and water levels (60, 65, 70 and 75%) according to the full factorial design were formulated. Dough behavior dur...

Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas produc...

Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been clas...

Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents. This review proposes the use of two other cereals as raw materials in the manufactur...

Nowadays, the dietary sodium chloride intake is higher than the daily recommended levels, especially due to its prominent presence in food products. This may cause an increase of high blood pressure leading to cardiovascular diseases. Cereal products, and in particular bread, are the main source of salt in human diet. However, salt is a critical in...

The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil (Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine (Lupinus albus) were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume...

The aim of this study was to investigate the effects of formulation factors, sea salt (SS), dry sourdough (SD) and fermented sugar (FS) as sodium chloride replacers in wheat flour on dough mixing, extension, pasting and fermentation rheological properties, evaluated by Farinograph, Extensograph, Amylograph and Rheofermentometer devices. With regard...

Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a germinated form, the seeds are highly improved from a nutritional point of view with multiple benefits for the human body. The purpose of this review was to update the studies made on the possi...

Cereal products are the most consumed in Romania being the main contributors to daily acrylamide exposure. The paper aims to present for the first time a general situation regarding the evolution of the acrylamide levels content from cereal products, on the Romanian market, during 2017-2018 periods, as a result of legislative measures imposed by th...

Bakery products are one of the main sources of dietary sodium intake of the world’s population. During the last decade, sodium intake has increased worldwide and nowadays the World Health Organization recommends reducing sodium intake by up to 2 g Na/day. KCl is the leading substitute for reducing sodium in bakery products. Therefore, the main purp...

The aim of this research was to investigate a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization (WHO)’s recommendation to reduce dietary salt intake. Due to the fact that sodium chloride is one of the main ingredients from baking products that affects dough rheology and t...

The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour (TSF) were investigated by rheology methods through the Mixolab device, dynamic rheology and epifluorescence light microscopy (EFLM). The Mixolab results indicated that replacing wheat flour with TSF increased dough d...

An artificial neuronal network (ANN) system was conducted to predict the Mixolab parameters which described the wheat flour starch-amylase part (torques C3, C4, C5, and the difference between C3-C4and C5-C4, respectively) from physicochemical properties (wet gluten, gluten deformation index, Falling number, moisture content, water absorption) of 10...

The aim of our study was to optimize the inulin (In), calcium lactate (Ca), and magnesium gluconate (Mg) content in order to obtain the best wheat flour dough rheological properties by using response surface methodology. The Farinograph, Falling Number, Amylograph, and Rheofermentometer properties were evaluated. The results of the study revealed t...

The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed–wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing...

The aim of this study was to analyse the effect ferrous gluconate and ferrous lactate on the rheological be- haviour of dough from a high extraction rate. For fortification of wheat flour, we used iron ions in a divalent form in amounts of 3, 4, and 5 mg/100 g. To record the rheological characteriscics of the fortified wheat flour dough, Farino- gr...

The aim of this study was to optimize the iron (FE) and oligofructose (OF) content in order to obtain wheat flour dough with the best rheological properties using response surface methodology (RSM). The dough rheological properties were analyzed using the Farinograph, Alveograph, Amylograph, Falling Number, and Rheofermentometer devices. The levels...

In this study, we evaluated the effect of some Romanian local plant raw materials on the rheological, physicochemical, and sensory properties of natural yogurt. These plants were added as a 2% powder in the set yogurt recipe and the finished products obtained under the same conditions were compared to a control sample. By adding plant powders, the...

This study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough. The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and Rheofermentometer devices. In the Farinograph test, both forms of calcium ions increased water abs...

This study evaluated the effect of the addition of four different types of dietary fibers on the rheological, physicochemical and sensory characteristics of yogurt. The four types of fibers (inulin, pea, oat and wheat) were added in the yogurt formulation in different proportions (1%–2.5%) using classical technology adapted to laboratory conditions...

ABSTRACT The aim of this study was to obtain yogurt with different vegetable protein and to investigate the effect on the quality and shelf-life of finished product. For this purpose the vegetable proteins (pumpkin seed flour, pea protein and hemp protein) were added to classic yogurt formulation. The quality characteristics of yogurt samples with...

The aim of this paper was to study the effect of native inulin (IN) addition and oligofructosis (FOS) addition in wheat flour of 1250 type on gluten quality, dough rheological properties and amylase activity. The wheat flour has been enriched with IN and FOS in a proportion of 0-10%. The gluten quality were analyzed by it extensibility and elastici...

Novel trends in the market of fermented dairy products are leading to obtain various products with high functional and nutritive but less energy value. The development of new fermented dairy products could be divided into two groups in order to: 1. obtain products with improved physicochemical characteristics, rheology, texture, microstructure and...

The aim of this study was to assess the influence of the magnesium ions from lactate salt at the level of 100, 150 and 200 mg/100g addition on the rheological properties of the wheat flour dough of 550 type. For this purpose, the empirical dough rheological properties were investigated during mixing, pasting and fermentation process by using the Fa...

In this study, white grape peels were incorporated in wheat flour at levels of 3, 5, 7 and 9% (w/w), with different particle sizes (large, L > 500 mm, medium, 200 mm > M < 500 mm and small fractions, S < 200 mm). The effects of the addition of grape peels flour (GPF) to wheat flour on the viscoelastic properties of dough and both mixing and proofin...

The milk and yogurt products assortment has expanded by their enhancement with herb extracts, fibres extracted from by-products of the fruit processing industry and also fresh spices. The aim of the present study was to test to what extent the addition of different herb extracts in yogurt will improve its qualitative characteristics and antioxidant...

The starter culture is the most important factor for determination of the overall quality of yogurt, defining its qualitative and nutritional characteristics and also determining the type of fermentation process and the final fermentation metabolites. Regularly, for the yogurt production, there are used symbiotic cultures consisting mainly of Lacto...

Yogurt is the most famous fermented milk product, with yogurt consumption having grown over the years and is still rising in many countries. The aim of this study was to determine the effects of different vegetable proteins on the rheological, physicochemical and sensorial properties of yogurt with 10 % fat. The studied vegetable proteins were pea...

The aim of this study was to evaluate the effect of golden and brown flaxseed addition in wheat flour at the level of 0g/100g, 5 g/100g, 10 g/100g, 15 g/100g and 20 g/100g on dough rheological properties. The empirical and dynamic rheological properties of the dough substituted with flaxseed flour were recorded by the Alveograph and Haake MARS Rheo...

The effect of magnesium ions from gluconate salt at the level of 100, 150 and 200 mg/100g addition on empirical dough rheological properties from the 550 wheat flour type was studied. Dough rheological properties during mixing (dough development time, dough stability, degree of softening), α amylase activity and gelatinization temperature were anal...

The aim of this study was to analyze the effect of yellow pea flour addition (5%, 10%, 15%, 20%) in wheat flour 650 type on dough microstructure by epifluorescence light microscopy (EFLM), including the analysis of dough rheological properties by using the Mixolab device and analysis of bread quality from the physical, crumb cell, textural and sens...

The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20%) were used to substitute wheat flour 650 type of a very good quality for bread making. The bread samples obtained were analyzed from the physical, colour, crumb ce...

The aim of this investigation was to incorporate tomato seed into bread in order to improve it quality. Whole ground tomato seed at different levels (0, 5, 10, 15 and 20%) was used to replace wheat flour 650 type of a very good quality for bread making to make bread. Bread quality through physical, colour, crumb cell, textural and sensory character...

The aim of this study was to assess the effects of brown flaxseed and golden flaxseed on the water absorption and the rheological parameters of wheat flour. The rheological properties were evaluated by the Mixolab. The optimum parameters were identified for high quality flaxseed-wheat composite flour bread. Each predictor variable was tested at fiv...

The aim of the present study was to analyze the dough rheological properties by using Mixolab and it microstructure by using epifluorescence light microscopy of the composites flours prepared from 650 wheat flour types with different quality for bread making and 5, 10, 15, and 20% of defatted mustard seed flour (MSF). During the mixing stage the st...

The aim of this study was to evaluate the effect of native inulin addition on the wheat flour bread quality. Since it is known the fact that inulin addition decreases wheat flour dough water absorption, we wanted to obtain an optimum formulation of wheat flour bread by response surface methodology considering independent process variables in fixed...

A method for the analysis of seven minerals contents—i.e., potassium (K), calcium (Ca), phosphorus (P), iron (Fe), manganese (Mn), zinc (Zn) and copper (Cu) was investigated in some oilseeds like flax, sesame, pumpkin, quinoa and yellow mustard. X-ray Spectral Analysis method with Spectrometer EDX-900HS was used for the analytical concentrations of...

The effect of quinoa flour addition on the physicochemical and rheological properties and microstructure of the yogurt were studied. The quinoa flour addition determined an increase of milk acidity with a reduction of the pH value leading to milk gelation. Rheological studies showed that all yogurt samples have a shear thinning behavior, described...

In this work, the response surface methodology was used to determine the optimum level of input variables, gluten deformation index (GDI, mm) and the level of grape seed flour (GSF, %) addition in wheat flour that improve Falling Number (FN) index and Mixolab dough rheological parameters. The full factorial model was the best compatible model which...

The aim of this study was to assess the relationship between the physical and chemical parameters (ash, moisture, protein, wet gluten, gluten deformation index, gluten index, Falling Number index, maltose index and damaged starch) and Extensograph, Amilograph and Rheofermentometer rheological parameters by using the principal component analysis (PC...

The influence of mixing speed (80, 160 and 250 rpm) on dough microstructure and dough rheology has been investigated using epifluorescence light microscopy and Mixolab device. Principal component analysis was used to highlight the association between some analytical characteristics of wheat flour and Mixolab parameters during the initial kneading p...

The aim of this work was to quantify the effects of psyllium fiber addition to wheat flour at the levels of 0, 1, 2, 3 and 4% on the rheological behavior of the dough. The rheological properties of the dough were investigated using the rheological device, Farinograph. Upon the addition of psyllium fiber, a significant increase in Farinograph water...

A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at different fermentation times of 60, 120, and 180 minutes. The concentration of fermentable sugars during dough fermentation (sucrose, glucose, maltose, and...

Data describing the flour analytical characteristics (wet gluten content, gluten deformation index, falling number index, ash content, moisture content, protein content) and dough rheological parameters using the Mixolab device with “Simulator” protocol were analyzed by principal component analysis and multivariate prediction models was developed....

A data matrix from sixty samples of Romanian wheat flour is subjected to principal component analysis (PCA) to assess the relationship between visco-elastic properties determined by Alveograph device and flour analytical characteristics (moisture content, wet gluten content, gluten deformation index, ash content, falling number index). Two principa...