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Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011bread packed in the multilayer foil bag. The packaging didn’t influence the mineralsubstances content.Table 7. The physico-chemical analysis of the packed bread samplesPhysico-chemical WitnessThe sample after 4 daysindicator sampleafter 3 P1 P2 P3 P4hours Unpacked Bread Bread Breadof bread with packed in packed in packed inbaking 10% PP foil HDPE foil LDPE foilbuckwheat with 10% with 10% with 10%buckwheat buckwheat buckwheatP5Breadpacked inmultilayerfoil with10%buckwheatHeight/0,64 0,64 0,60 0,58 0,41 0,63dimenssion ratioVolume, 320 310 315 315 315 315cm 3 /100gPorosity, [%] 30 30 25 24 21 28Elasticity, [%] 63,65 61,65 56,23 56,01 53,13 61,98Acidity, acidity 1,4 1,4 1,4 1,4 1,4 1,4grades/100 gHumidity, [%] 78,78 81,7 73,77 73,12 68.21 76.64The microbiological analysis of the sampleBecause the final contamination depends of the initial level of microorganisms, itwas evaluate the evolution of microbiota starting by 3 hours after breads backing till thefourth day of storage. A qualitative microbiological determination was led to each sample.Initially the contamination level for all five samples subjected to analysis was null.The packed bread samples didn’t present in the first three days any important modificationsfrom the microbiological point of view.In the fourth day we observed modifications of the surface at P5 (the bread packed inmultilayer foil) and also at the unpacked bread duet o the appearance of mold at the surface(fig. 1). After the sampling and microscopic examination we determined that the moldbelongs to the Aspergillus (fig. 2) and Mucor types (fig. 3).Fig 1 Mold at the buckwheat bread surface202
Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011Fig.2. Aspergillius flavusFig.3. Mucor mucedoThe Aspergillius flavus colonies are light- green coloured having a fine granularappearance. The aspergilla ends are globular at the microscope; the sustaining filaments arestrong and well developed with biseries serigma.The Mucor mucedo colonies developed on the surface of the bread are soft of whitegreyshcolour. At the microscope the hyphae are well branched and linked in a thicknetwork.This mold development is determined by the high water content of the two samples(81,7% humidity at the witness sample and 76.64% at the P5 sample) in comparison withthe other samples.CONCLUSIONSSubstituting 10% of wheat flour in the bread formula with buckwheat flour wouldnot interfere with bread specific volume and score.The increasing of the mineral substances (K,P,Ca,Fe) in the bread with buckwheatadding is benefic for the body for the calcium ions balance the cellular membranes thepotassium adjusts the hydro-salin and intracellular metabolism as well as the osmoticpressure and the iron enters the myoglobin structure transporting the oxygene and thephosphorus is of great importance for the stability of the human bone structure.The studied foils present a average permeability at gases, and a good permeability atwater vapors and smells. The best water vapors and gases permeability is attributed to themultilayer foil followed by the PP and HDPE foils. In the case of evaluating the globalmigration level we observed that all the results are under the limit imposed by the law. Theheavy metals migration analysis showed a slight increasement of the Pb in the case of PPand LDPE foils without making them unproper for using.REFERENCES1. AACC. (1988). Approved methods. St. Paul, MN, USA: The American Association of CerealChemists.2. AOAC (1990). Official methods of analysis (15th ed.). Washington, DC, USA: Association ofOfficial Analytical Chemists.3. Kim, C. D., Lee, W.-K., No, K. O., Park, S. K., Lee, M. H., Lim, S. R., et al. (2003). Anti- allergicaction of buckwheat (Fagopyrum esculentum)203
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