Eleventh Anniversary Edition of the International Conference “Agriculture for Life, Life for Agriculture“, organized by the University of Agronomic Sciences and Veterinary Medicine of Bucharest, 2nd to 4th June 2022.
During the conference, Transilvania University of Brasov, as a partner of the SuMaFood project, presented a paper entitled: Study into the use of Sugar Kelp (Saccharina Latissima) seaweed in bakery industry. The paper presents some researches related to the use of sugar kelp (Saccharina latissima) in the bakery industry, both for bread and snacks. The seaweed was dried by using microwave under vacuum and milled under the size of 30 microns. Four degrees of replacement of white wheat flour (type 480) from the bread recipe were used: 1.5%, 3%, 4.5%, 6%. For these, flour mixtures the main rheological characteristics were analyzed and baking tests were performed by direct method. The analyzes focused on: volume, porosity, color, humidity and sensory analyzes were performed on a group of 50 consumers aged between 18-60 years. The results showed a good rheological behavior up to a degree of replacement of 4.5%, but due to the pronounced after-taste, consumers indicated a maximum acceptable level of 3% degree of replacement with algae. Other products developed and tested referred to snacks and biscuits, where after taste was reduced by using 2% of cumin seeds.