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Posibilităţi de utilizare a făinii de boboase în tehnologia panificaţiei

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dc.contributor.author ZESTREA, Rodica
dc.contributor.author POPESCU, Varvara
dc.contributor.author BOEŞTEAN, Olga
dc.date.accessioned 2020-09-30T10:49:15Z
dc.date.available 2020-09-30T10:49:15Z
dc.date.issued 2015
dc.identifier.citation ZESTREA, Rodica, POPESCU, Varvara, BOEŞTEAN, Olga. Posibilităţi de utilizare a făinii de boboase în tehnologia panificaţiei. In: Intellectus. 2015, nr. 1, pp. 88-91. ISSN 1810-7079. en_US
dc.identifier.issn 1810-7079
dc.identifier.uri http://repository.utm.md/handle/5014/10199
dc.description.abstract Au fost studiate aspectele generale, compoziţia chimică, beneficiile și posibilităţile de utilizare a făinii de boboase in panificaţie. Scopul acestui studiu este de a investiga influenaţa făinii de boboase asupra produselor de panificaţie. A fost cercetată făina de fasole in calitate de ameliorator natural ce contribuie la modelarea unor caracteristici nutritive, fizico-chimice și senzoriale ale painii. S-a constatat că substituirea făinii de grau cu 7% făină de fasole are o influenţă benefică asupra valorii nutritive și a unor indici senzoriali (aromă, culoarea cojii, gust). en_US
dc.description.abstract The general aspects, chemical composition, benefits and usability of bean flour in baking were studied. The aim of this study was to investigate the influence of bean flour on bakery products. Bean flour was investigated as a natural enhancer, which contributes to the shaping of some nutritional, physicochemical and sensorial characteristics of bread. It was found that substitution of wheat flour by 7% for bean flour is beneficial to some nutritional and sensorial indexes (flavor, shell color, taste).
dc.description.abstract Были рассмотрены общие аспекты, химический состав, преимущества и возможности использования фасолевой муки в хлебопечении. Целью данного исследования было изучение влияния фасолевой муки на хлебобулочные изделия. Была исследована фасолевая мука в качестве естественного ингредиента, способствующего формированию питательных, физико-химических и сенсорных характеристик хлеба. Было установлено, что замена пшеничной муки на 7% фасолевой мукой благотворно влияет на питательные и сенсорные показатели (аромат, цвет, вкус).
dc.language.iso ro en_US
dc.publisher Agenţia de Stat pentru Proprietate Intelectuală a Republicii Moldova 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 boboase en_US
dc.subject făină de fasole en_US
dc.subject ameliorator en_US
dc.subject calităţi senzoriale en_US
dc.subject calităţi fizico-chimice en_US
dc.subject coacere en_US
dc.subject beans en_US
dc.subject bean flour en_US
dc.subject enhancer en_US
dc.subject sensorial qualities en_US
dc.subject physicochemical qualities en_US
dc.subject baking en_US
dc.subject бобовые en_US
dc.subject фасолевая мука en_US
dc.subject физико-химические характеристики en_US
dc.subject сенсорные характеристики en_US
dc.subject выпечка en_US
dc.title Posibilităţi de utilizare a făinii de boboase în tehnologia panificaţiei en_US
dc.type Article en_US


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