Asigurarea calităţii şi valabilității pâinii cu făină de porumb

Abstract

The subject of this paper relates to the investigation of the composition of high quality wheat flour bread with the addition of corn flour, in order to analyze the methods of controlling bread diseases during preservation. Certain alternative raw materials, such as corn flour, have been investigated. To increase shelf life, different natural preservatives have been used in the chemical composition of the bread to raise its acidity, thereby increasing the resistance to pathogenic microorganisms.