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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