摘要：The research purpose was to assess the technological characteristics (volume, elasticity, porosity) of some types of fresh bread, enriched with biologically active preparations respectively biologically active wheat (BAW) and sweet whey (SW). Biologically active wheat has a composition which justifies its use in bakery, being rich in dietary fiber and vitamins from complex B with the benefits to health. Compounds accumulate during germination forming redox systems and have in their structure B. The group vitamins, the vitamins B1, B2, B5, B6 is 5-10 times higher than in mature grain. It also synthesize vitamin C, which completely lacks mature beans. Sweet whey is a very good nutritional source because of the glutathione content with antioxidant role, minerals (Ca, K, P) with beneficial effects in preventing osteoporosis and immunoglobulins involved in growth and maintenance of immunity. The white bread, control sample (CS), was obtained using a preset recipe and the supplementation consists in replacing flour with varying amounts of biologically active preparations (5%, 10%, 15%, 20%, 25%, 30%), respectively, the replace of water with various quantities of sweet whey (3%, 5%, 7%, 10%). Sensory characteristics were evaluated according to regulations, using a scale score of 20 points, with penalty points for bread (simple and supplemented). The panel group consisted of three persons, formed and trained according to Romanian Technical Standards (STR 3196-83). Samples of bread enriched with 15% BAW, respectively 5% SW presented superior physical, sensory and technological characteristics comparative with the control sample and the other variants utilization in the experiments
关键词：bread; whey; biologically active wheat; sensory characteristics
