dc.contributor.author | TURCULEŢ, Nadejda | |
dc.contributor.author | GHENDOV-MOŞANU, Aliona | |
dc.contributor.author | STURZA, Rodica | |
dc.contributor.author | VEVERIŢĂ, 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 | 2023-11-28T10:10:15Z | |
dc.date.available | 2023-11-28T10:10:15Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | TURCULEŢ, Nadejda, GHENDOV-MOŞANU, Aliona, STURZA, Rodica et al. The manufacture of bakery products from triticale flour. In: The 25th international exhibition of inventions INVENTICA 2021, Iasi, Romania, 2021, p. 273. ISSN:1844-7880. | en_US |
dc.identifier.issn | 1844-7880 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/25041 | |
dc.description | Patent / patent application Nr. MD 2270 (13) Y 2021.02.19. Domain: Agriculture and Food Industry. | 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. | 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.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 | făină de triticale | en_US |
dc.subject | aluat | en_US |
dc.subject | metodă ultrasonoră | en_US |
dc.subject | triticale flour | en_US |
dc.subject | dough | en_US |
dc.subject | ultrasonic extraction | en_US |
dc.title | The manufacture of bakery products from triticale flour | en_US |
dc.type | Article | en_US |
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