DSpace Repository

The use of beetroot and spinach food powders to obtain bread with multicolored core

Show simple item record

dc.contributor.author STAVILA, Cristian
dc.contributor.author RUMEUS, Iurie
dc.date.accessioned 2022-11-10T08:05:35Z
dc.date.available 2022-11-10T08:05:35Z
dc.date.issued 2022
dc.identifier.citation STAVILA, Cristian, RUMEUS, Iurie. The use of beetroot and spinach food powders to obtain bread with multicolored core. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 34. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21641
dc.description.abstract In this paper, the effect of the addition of beetroot and spinach powders in the dough preparation process on the sensory and physico-chemical properties of the bread core was studied. Thus, six samples of bread were obtained with the addition of each powder in the proportion of 2,5, 5,0, and 7,5% relative to the flour mass. Also, in this paper, the effect of the addition of ascorbic acid in the preparation of dough with beetroot powder was studied to prevent the change in the color of the bread core during baking en_US
dc.language.iso en en_US
dc.publisher Universitatea Tehnică a Moldovei 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 bread en_US
dc.subject dough en_US
dc.subject food powders en_US
dc.subject beetroot powders en_US
dc.subject spinach powders en_US
dc.subject bread core en_US
dc.title The use of beetroot and spinach food powders to obtain bread with multicolored core en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

  • 2022
    20–22 October, 2022

Show simple item record

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

Search DSpace


Advanced Search

Browse

My Account