dc.contributor.author | POPOVICI, Violina | |
dc.contributor.author | COVALIOV, Eugenia | |
dc.contributor.author | CAPCANARI, Tatiana | |
dc.contributor.author | SIMINIUC, Rodica | |
dc.contributor.author | GROSU, Carolina | |
dc.contributor.author | GUTIUM, Olga | |
dc.date.accessioned | 2022-04-14T12:04:29Z | |
dc.date.available | 2022-04-14T12:04:29Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | POPOVICI, Violina, COVALIOV, Eugenia, CAPCANARI, Tatiana et al. The impact of flaxseed flour on the quality parameters of bakery products. 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. 58. ISSN 1843-5114. | en_US |
dc.identifier.issn | 1843-5114 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/20131 | |
dc.description | Only Abstract | en_US |
dc.description.abstract | The aim of this study was to evaluate the influence of flaxseed flour on the physico-chemical and sensory parameters of the bakery products. Flaxseed flour affects the texture of the dough as well as the bread fermentation during leavening. Was determined that the control sample without flaxseed flour increased its volume by 2.33 times within one hour, as for the sample with 20% flaxseed flour, its volume increased only 1.86 times. The addition of flaxseed flour slows down the dough fermentation process. | 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 | flaxseed flour | en_US |
dc.subject | bakery products | en_US |
dc.subject | dough fermentation | en_US |
dc.title | The impact of flaxseed flour on the quality parameters of bakery products | en_US |
dc.type | Article | en_US |
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