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Influence of brewer`s spent grain on qualitative indicators of bread from wheat flour

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dc.contributor.author ȘAITAN, Olesea
dc.contributor.author ȚARNĂ, Ruslan
dc.contributor.author GHENDOV-MOSANU, Aliona
dc.date.accessioned 2022-11-11T12:23:56Z
dc.date.available 2022-11-11T12:23:56Z
dc.date.issued 2022
dc.identifier.citation ȘAITAN, Olesea, ȚARNĂ, Ruslan, GHENDOV-MOSANU, Aliona. Influence of brewer`s spent grain on qualitative indicators of bread from wheat flour. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 53. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21659
dc.description.abstract There was studying the influence of sourdough with different content of brewer's spent grain on the microbiological safety of wheat bread during storage. Analyzing the results obtained, it was found that the first signs of the manifestation of rope spoilage were observed in the standard sample. The presence of whole wheat flour and brewer's grains had a bacteriostatic effect on spores of microorganisms that cause infection of bread with rope spoilage. Thus, test baking showed that the use of sourdough from whole wheat flour and brewer's spent grain increases the shelf life of bread by 24...48 hours, thus slowing down the development of rope spoilage in the bread. en_US
dc.language.iso en en_US
dc.publisher Universitatea Tehnică a Moldovei 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 brewer spent grain en_US
dc.subject sourdough en_US
dc.subject bread en_US
dc.subject rope spoilage en_US
dc.title Influence of brewer`s spent grain on qualitative indicators of bread from wheat flour en_US
dc.type Article en_US


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  • 2022
    20–22 October, 2022

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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