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Utilizarea materiei vegetale din fructe de măceș, cătina albă și păducel în tehnologie de panificație

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dc.contributor.author GHENDOV-MOŞANU, Aliona
dc.contributor.author STURZA, Rodica
dc.contributor.author PATRAȘ, Antoanela
dc.date.accessioned 2020-09-30T09:38:03Z
dc.date.available 2020-09-30T09:38:03Z
dc.date.issued 2017
dc.identifier.citation GHENDOV-MOŞANU, Aliona, STURZA, Rodica, PATRAȘ, Antoanela. Utilizarea materiei vegetale din fructe de măceș, cătina albă și păducel în tehnologie de panificație. In: Perspectivele și Problemele Integrării în Spațiul European al Cercetării și Educației. Vol. I, 7 iunie 2017, Cahul. Cahul, 2017, pp. 283-286. ISBN 978-9975-88-007-7. en_US
dc.identifier.isbn 978-9975-88-007-7
dc.identifier.uri http://repository.utm.md/handle/5014/10182
dc.description.abstract This research is focussed on the impact of oil extracts on sensory, physicochemical and microbiological parameters of bread prepared from 1st grade flour with addition of 1% (replacing 1% of sunflower oil) and 2% oil extracts. The physicochemical and sensory characteristics of the samples containing oil extracts were better than the ones of controls. The results of baking test showed that the introduction of rosehip and hawthorn oil extracts during bread making increases the shelf life of bread by 24 hours. In the case of the sample containing 2% of sea buckthorn oil, the shelf life was extended up to 96 hours, by slowing down the development of rope spoilage. en_US
dc.language.iso ro en_US
dc.publisher Universitatea de Stat „Bogdan Petriceicu Hasdeu“, Cahul en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject oil extracts en_US
dc.subject bread en_US
dc.subject rosehip oil extracts en_US
dc.subject hawthorn oil extracts en_US
dc.subject sea buckthorn oil extracts en_US
dc.title Utilizarea materiei vegetale din fructe de măceș, cătina albă și păducel în tehnologie de panificație en_US
dc.type Article en_US


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