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Procedeu de fabricare a pâinii din făină de triticale

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dc.contributor.author TURCULEŢ, Nadejda
dc.contributor.author GHENDOV-MOŞANU, Aliona
dc.contributor.author STURZA, Rodica
dc.contributor.author VEVERIŢA, Efimia
dc.contributor.author BUIUCLI, Petr
dc.contributor.author LUPAŞCU, Galina
dc.contributor.author ROTARI, Silvia
dc.contributor.author GORE, Andrei
dc.contributor.author LEATAMBORG, Svetlana
dc.date.accessioned 2022-09-07T08:23:20Z
dc.date.available 2022-09-07T08:23:20Z
dc.date.issued 2021
dc.identifier.citation TURCULEŢ, Nadejda, GHENDOV-MOŞANU, Aliona, STURZA, Rodica et al. Procedeu de fabricare a pâinii din făină de triticale. In: PROINVENT 2021. Salonul internaţional al cercetării ştiinţifice, inovării şi inventicii. 20 - 22 octombrie 2021, ed. 19, Cluj-Napoca, Romania: catalog, 2021, p. 315. ISSN 2810 – 2789. en_US
dc.identifier.issn ISSN 2810 – 2789
dc.identifier.uri http://repository.utm.md/handle/5014/21080
dc.description Lucrare brevetată 2270 (13) Y 19.02.2021. Domeniul de aplicabilitate: Industria de panificaţie şi patiserie. Produse şi servicii inovative en_US
dc.description.abstract Procedeul include pregătirea aluatului din făină de triticale, drojdie comprimată, sare, zahăr, zer, extract liposolubil din fructe de cătină sau măceş, sau scoruş şi apă, frământarea, fermentarea la temperatura 25...27°C timp de 90...180 min, divizarea, modelarea, dospirea timp de 40...60 min, la temperatura 38...40°C, coacerea, zerul şi extractul liposolubil se iau în cantităţi de 5…30% şi 0,5…2,5% raportate la masa făinii, extractul liposolubil fiind obţinut la amestecarea pudrei respective cu granulozitatea 10...70 μm, cu ulei de floarea soarelui, în raport respectiv 1:(12-20), extragerea prin metoda ultrasonoră la frecvenţa 35 kHz, temperatura 20…45°C, timp de 0,5…1,5 ore şi filtrare în vid. en_US
dc.description.abstract The process includes the preparation of dough from triticale flour, compressed yeast, salt, sugar, whey, fat-soluble extract of sea buckthorn or rosehip fruit, or mountain ash and water, kneading, fermentation at a temperature of 25 ... 27 ° C for 90 ... 180 min, division, shaping, fermentation for 40 ... 60 min, at a temperature of 38 ... 40 ° C, baking, whey and fat-soluble extract are taken in quantities of 5 ... 30% and 0.5. .2.5% by weight of the flour, the fat-soluble extract being obtained by mixing the respective powder with a granularity of 10 ... 70 μm, with sunflower oil, in the respective ratio 1: (12-20), ultrasonic extraction at the frequency 35 kHz, temperature 20 ... 45 ° C, for 0.5 ... 1.5 hours and vacuum filtration. en_US
dc.language.iso en en_US
dc.language.iso ro en_US
dc.publisher Universitatea Tehnica din Cluj-Napoca 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 pâine en_US
dc.subject făină de triticale en_US
dc.subject bakery products en_US
dc.subject triticale flour en_US
dc.title Procedeu de fabricare a pâinii din făină de triticale en_US
dc.title.alternative The manufacture of bakery products from triticale flour en_US
dc.type Article en_US


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  • 2021
    Ediţia XIX-a, 20 - 22 octombrie

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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