Влияние на минерални вещества и млечнокисели закваски върху сензорния профил на пшеничния хляб
Impact of Mineral Substances and Lactic Acid Starter Cultures on The Sensory Profile of the Wheat Bread

Summary/Abstract: It has been found that nutrition does not provide the necessary quantities of mineral substances and there is a deficiency in respect of a number of macro- and microelements, such as the essential micronutrients zinc and selenium. Increasing the biological value of bread is essential to achieve healthy nutrition and to overcome the mineral deficiency. For this purpose, optimal amounts of mineral salts (zinc sulphate heptahydrate and sodium selenite pentahydrate) have been determined to enrich the bread and to reach the average daily dietary intake, and lactic acid cultures are also included in the formulation. The aim of this study is to examine the effect of the additives on the sensory profile of bread. The method of sensory profile is applied. It has been found that the preferences of the assessors are directed to bread consisting of lactic acid starters, both alone and in combination with mineral salts (zinc and selenium). This gives reason to emphasize that by using these supplements an increase in the biological value of the bread can be achieved and a significant improvement in its sensory quality.

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