PLUMS AND WALNUTS ADDITION INFLUENCE ON BREAD RHEOLOGICAL AND SENSORY PROPERTIES

Bread is one of the most necessary food products, of the most nourishing and wanted, and there are few regions on the globe in which bread is not known. Nowadays bread has become a food stuff so common, that when a slice of bread is being cut, nobody asks himself questions about it's history, about it's production process. Nowadays, we call bread the product obtained by baking a biologically fermented dough. Front this definition it self accrues that bread is a product which requires a long evolution of the cereals way of use as foodstuff. For establishing the bread quality, a special importance shows its chemical composition, because the substances that enter in its constitution serve to the obtaining of the energy necessary to the human body, to the formation of tissues and to regulate different processes of the human body. Beside the chemical composition, the bread quality and alimentary use respectively, a large measure depends on a series of signs: flavor and taste, external appearance, crumb porosity and texture, breads' volume. This paper belongs to a more complex study, one which aims to obtain some high nourishing value, bread assortments and improving it's rheological features with walnuts and plums addition, that successfully replace the ameliorative and dye substances used in bakery (e.g roasted malt extract). In this regard, sensory analysis and a series of rheological tests (compression and relaxation tests) have been performed on the 5%, 10% and 15% walnut and plums addition bread. The experimental results have indicated that 10% and 15% walnut and plums addition, respectively, are the most adds visible to be used in bread processing, conclusion that comes off from the data obtained on all samples compression and relaxation tests, from compression modulus correlation with walnut and plums content.