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Process for obtaining functional bread with the addition of flaxseed flour

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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 2023-11-24T13:56:42Z
dc.date.available 2023-11-24T13:56:42Z
dc.date.issued 2021
dc.identifier.citation COVALIOV, Eugenia, POPOVICI, Violina, CAPCANARI, Tatiana et al. Process for obtaining functional bread with the addition of flaxseed flour. In: The 25th international exhibition of inventions INVENTICA 2021, Iasi, Romania, 2021, p. 253. ISSN:1844-7880. en_US
dc.identifier.issn 1844-7880
dc.identifier.uri http://repository.utm.md/handle/5014/25013
dc.description Patent / patent application Nr. Deposit no. s2020 0095, 2020.08.11. Domain: Food products and technologies – food bio-security. en_US
dc.description.abstract Invenția se referă la industria produselor de morărit și panificație și poate fi utilizată în producția de alimente funționale şi anume la fabricarea produselor de panificație. Problema pe care o rezolvă invenţia constă în îmbunătăţirea proprietăţilor organoleptice, a valorilor nutriționale și biologice prin creșterea aportului de compuși fenolici și aminoacizi esențiali, cu aport sporit de fibre și prin reducerea indicelui glicemic datorită înlocuirii carbohidraților din făina de grâu cu făina de in degresată, având următorul raport de componente: făină de grâu 73,5...87%, făină de in degresată cu un conținut de grăsime de max. 5% 5,8...19,3, zahăr 5,0, sare 1,3, drojdie 0,9. en_US
dc.description.abstract The invention relates to the bakery industry and can be used in the production of functional bakery products.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 with an increased intake of dietary fibers and by reducing the glycemic index due to the substitution of carbohydrates from wheat flour with defatted flaxseed flour, having the following ratio of components: wheat flour 73.5...87%, defatted flaxseed flour with a fat content of max. 5% 5.8...19.3, sugar 5.0, salt 1.3 and yeast 0.9. en_US
dc.language.iso en en_US
dc.publisher Technical University "Gheorghe Asachi" of Iași 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 produse de morărit și panificație en_US
dc.subject făină de grâu en_US
dc.subject făină de in en_US
dc.subject bakery industry en_US
dc.subject wheat flour en_US
dc.subject defatted flaxseed flour 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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  • 2021
    The 25th International Exhiibiitiion of Inventiions, 23rd - 25th June

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