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| dc.contributor.author | COVALIOV, Eugenia | |
| dc.contributor.author | POPOVICI, Violina | |
| dc.contributor.author | CAPCANARI, Tatiana | |
| dc.contributor.author | SIMINIUC, Rodica | |
| dc.contributor.author | GROSU, Carolina | |
| dc.date.accessioned | 2022-05-23T06:36:43Z | |
| dc.date.available | 2022-05-23T06:36:43Z | |
| dc.date.issued | 2022 | |
| dc.identifier.citation | COVALIOV, Eugenia, POPOVICI, Violina, CAPCANARI, Tatiana et al. Process for obtaining functional bread with the addition of flaxseed flour. In: European Exhibition of Creativity and Innovation: proc. of the 14th ed. EUROINVENT, Iasi, Romania: hybrid ed., 2022, pp. 153-154. ISSN 2601-4564. e-ISSN 2601-4572. | en_US |
| dc.identifier.issn | 2601-4564 | |
| dc.identifier.issn | 2601-4572 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/20343 | |
| dc.description | Patent no. 1555, 2020.08.11. Exibits Clasification: Class no. 3. Agriculture and Food Industry. | en_US |
| dc.description.abstract | The invention relates to the bakery industry and can be used in the production of functional bakery products, in particular bread with an increased intake of dietary fibers with the addition of flaxseed flour. The problem solved by the proposed invention is to improve the sensory characteristics, the nutritional and biological values by increasing the intake of phenolic compounds and essential amino acids and by reducing the glycemic index due to the substitution of carbohydrates from wheat flour with defatted flaxseed flour. | en_US |
| dc.language | en | |
| dc.publisher | Romanian Inventors Forum | 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 | invenţii | en_US |
| dc.subject | inventions | en_US |
| dc.subject | bakery products | en_US |
| dc.subject | flaxseed flour | en_US |
| dc.subject | wheat flour | en_US |
| dc.subject | bread | en_US |
| dc.title | Process for obtaining functional bread with the addition of flaxseed flour | en_US |
| dc.type | Article | en_US |
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2022
Proceedings of the 14th Edition of European Exhibition of Creativity and Innovation, Romania
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States