Valorificarea sedimentului de drojdii din vinificație în patiserie
2024
Rotaru, Andreea
According to the National Bureau of Statistics of the Republic of Moldova, grapes ranked 6th in 2022 out of the total plant production and the residues from wine production constitute 30% of the total mass of grapes. The main biological wastes obtained from wine-making industries are stems, grape pomace and residual yeast. The cell wall of residual wine yeast contains up to 40% mannoprotein and about 60% glucans. The Β-glucans extracted from the residual wine yeast are bioactive compounds that are characterized by benefits in terms of heart health, the immune system and blood glucose control. Thus, manufacturers in the bakery food industry could integrate β-glucans into various products to meet the growing consumer demand for healthy food choices. Due to their specific physical properties, such as (in)solubility, viscosity and gelation, β-glucans are increasingly used in the food industry. The aim of this review is to provide a global perspective on the possible uses of β-glucans in pastry, their influence on the modification of texture, structure, composition of pastry products such as biscuits, muffins, bread and other potential value-added products. Prospects indicate that β-glucans will become increasingly relevant in the bakery food sector.
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Publisher Technical University of Moldova
This bibliographic record has been provided by Technical University of Moldova