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Impact of using chia flour (Salvia hispanica L.) for bread manufacturing

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dc.contributor.author GROSU, Carolina
dc.contributor.author COVALIOV, Eugenia
dc.contributor.author SIMINIUC, Rodica
dc.contributor.author GUTIUM, Olga
dc.date.accessioned 2022-04-14T09:23:48Z
dc.date.available 2022-04-14T09:23:48Z
dc.date.issued 2021
dc.identifier.citation GROSU, Carolina, COVALIOV, Eugenia, SIMINIUC, Rodica et al. Impact of using chia flour (Salvia hispanica L.) for bread manufacturing. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 43. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/20123
dc.description Only Abstract en_US
dc.description.abstract The research objective was to modify the bread recipe by partially replacing wheat flour with chia seed flour (Salvia hispanica L.), developing the technological scheme of the new type of product. Incorporation of chia seed flour in the bread recipe for 10% not substantially altered the chemical, chemical (acidity, leavening, elasticity, porosity, etc.) and sensory properties of the dough and bread, which allows the diversification of the product ranges of existing bakery on the market. en_US
dc.language.iso en en_US
dc.publisher Galati University Press 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 chia en_US
dc.subject bread en_US
dc.subject gluten en_US
dc.subject confectionery products en_US
dc.subject chia seed flour en_US
dc.subject bakery products en_US
dc.title Impact of using chia flour (Salvia hispanica L.) for bread manufacturing en_US
dc.type Article en_US


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