Research regarding the valorization of different Triticale varieties and brewers spent grain to develop new bakery and pasta products

ROMANIA

Project manager: Prof. dr. eng. Georgiana Gabriela CODINĂ

Senior Researchers:

• Prof. dr. eng. Adriana Dabija
• Prof. dr. eng. Mircea Adrian OROIAN
•  Prof. dr. eng. Sorina ROPCIUC

Postdoctoral researcher: Dr. eng. Florin URSACHI

Postdoctoral researcher: Dr. eng. Denisa ATUDOREI

REPUBLIC OF MOLDOVA

Responsible partner: Associate Professor Aliona Ghendov-Mosanu

• Postdoctoral researcher: Iurie RUMEUS
• PhD Student: Eng. Olesea SAITAN
• PhD Student: Eng. Sergiu PAIU

The research project aims to analyze the quality of different Triticale grain varieties cultivated in Republic of Moldova and brewers spent grain (BSG) provided from pale (blonde) and darker lager beer in order to obtain bread and pasta products. For this purpose, the BSG will be used in a fermented form and will be incorporated in Triticale flour in different levels to obtain bread and pasta products. The technological behavior of pasta and bread dough will be analyzed through different rheological devices for mixing, extension, pasting and fermentation (only for bread). The raw materials quality used in this project, dough behavior during technological process, bread and pasta quality will be analyzed using modern devices such as Alveograph, Mixolab, Falling Number, Rheofermentometer, dynamic rheometer, textural analyzer, Fourier transforms infrared (FT-IR) spectroscopy, atomic absorption spectrometer, Chroma Meter CR-5, e.g. The dissemination of the research results will be made by publishing the results obtained within this project in Web of Science articles with impact factor, by participating to different international conferences, patent application, e.g. The total budget for the project proposed for financing is 50000 lei. The project implementation period is 24 months and will be carried out by a team of 6 members from Stefan cel Mare University and 4 members from Technical University of Moldova from which 1 postdoctoral and 2 PhD student members.

The specific objectives of the projects are as follows:

(O1) Characterization of Triticale species (Ingen 93, Ingen 33, Ingen 35, Ingen 54, Costel and Fanica) and BSG used for bread and pasta production

Fanica) and BSG used for bread and pasta production.

(O2) Production and chemical characteristics of fermented BSG flour

(O3) Evaluation of rheological properties of dough from whole wheat Triticale flours and fermented BSG

(O4) Evaluation of the bread quality obtained from whole wheat Triticale flours and fermented BSG

(O5) Evaluation of the pasta quality obtained from whole wheat Triticale flours and fermented BSG

Scientific reports will be added here

Articles published in ISI quoted journals:

1. Ghendov-Mosanu, A.; Popa, N.; Paiu, S.; Boestean, O.; Bulgaru, V.; Leatamborg, S.; Lupascu, G.; Codină, G.G. Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars. Foods 2024, 13, 1671. https://doi.org/10.3390/foods13111671, impact factor 4.7 (Q1) accession number: WOS: 001245664300001

Available online:  https://www.mdpi.com/2304-8158/13/11/1671

Papers presented to international conferences:

1. Ursachi Florin, Codină Georgiana Gabriela, Atudorei Denisa, Paiu Sergiu, Rumeus Iurie, Svetlana Leatamborg, Lupascu Galina, Ghendov-Mosanu Aliona Mineral variability of different triticale flours varieties cultivated in Republic of Moldova, poster presentation to the Life sciences today for tomorrow, 24-25 October, Iasi, Romania

Available online: https://iulscongres.ro/wp-content/uploads/2024/10/brochure-21-10-2024.pdf

2. Codină Georgiana Gabriela, Ursachi Florin, Atudorei Denisa, Paiu Sergiu, Rumeus Iurie, Ghendov-Mosanu Aliona, A multivariate statistical analysis of the physicalchemical characteristics of bread and different triticale flours varieties cultivated in Republic of Moldova, poster presentation to the Life sciences today for tomorrow, 24-25 October, Iasi, Romania

Available online: https://iulscongres.ro/wp-content/uploads/2024/10/brochure-21-10-2024.pdf

3. Aliona Ghendov-Mosanu, Nicolae Popa, Sergiu Paiu, Georgiana Gabriela Codină, Possibilities of using Triticale in bread-making, The 10th International Conference on Agricultural and Biological Sciences (ABS 2024), 29 July-1 August, Gyor, Hungary

Available online:  https://opensz.oss-cn-beijing.aliyuncs.com/web2024/abs2024/file/ABS%20ABB2024-Conference%20Program-August%205th.pdf

4. Georgiana Gabriela Codină, Olesea Şaitan, Zinovia Duṣcova, Aliona Ghendov-Moşanu, Valorisation of breweres’ spent grain, an agro-industrial waste through the production of pasta products, 32rd European Biomass Conference & Exhibition, 24-27 June, Marseille, France

Available online:  https://programme.eubce.com/abstract.php?idabs=21855&idses=1718&idtopic=4

Patents submitted for evaluation:

1. ŞAITAN Olesea, MD; ŢĂRNĂ Ruslan, MD; RUBŢOV Silvia, MD; CODINĂ Georgiana-Gabriela, RO; SANDU Iuliana, MD; BULGARU Viorica, MD; MACARI Artur, MD; STURZA Rodica, MD; GHENDOV-MOŞANU Aliona, MD, Procedeu de fabricare a pâinei fără drojdie cu borhotul de malt, nr. 12463 din 25.09.2024, Agenţia de Stat pentru proprietatea intelectuală a Republicii Moldova