DSpace Repository

Utilizarea amarantului în panificaţie

Show simple item record

dc.contributor.author BOEŞTEAN, Olga
dc.date.accessioned 2019-02-18T09:52:05Z
dc.date.available 2019-02-18T09:52:05Z
dc.date.issued 2017
dc.identifier.citation BOEŞTEAN, Olga. Utilizarea amarantului în panificaţie. In: Meridian Ingineresc. 2017, nr. 3(66), pp. 80-83. ISSN 1683-853X. en_US
dc.identifier.issn 1683-853X
dc.identifier.uri http://repository.utm.md/handle/5014/409
dc.description.abstract Utilizarea făinii de amaranth reprezintă una din tehnologiile moderne de obţinere a produselor de panificaţie care este studiată la nivel internaţional de către specialiştii acestui domeniu, având ca scop descoperirea unui nou adaos natural care adduce beneficii atât produsului finit cât şi consumatorului. S-au studiat influenţa diferitor doze de făină de amarant asupra proprietăţilor reologice ale aluatului, organoleptice şi fizicochimice ale produsului finit. en_US
dc.description.abstract The use of amaranth flour is one of the modern technologies for the production of bakery products being studied internationally by experts in this field, aimed at the discovery of a new natural supplement that benefits both the finished product and the consumer. There was studied influence of various doses of amaranth flour on the rheological properties of the dough, sensory and physicochemical properties of the finished product. en
dc.description.abstract L'utilisation de la farine d'amarante est l'une des technologies modernes pour l'obtention de produits de boulangerie qui est étudié au niveau international par des spécialistes dans ce domaine, visant à découvrir un nouvel ajout naturel dont profitent à la fois le produit fini et le consommateur. On a étudié l'influence de diverses doses de farine d'amarante sur les propriétés rhéologiques de la pâte, les propriétés organoleptiques et physicochimiques du produit fini. fr
dc.description.abstract Использования муки из амаранта представляет современную технологию производства хлебобулочных изделий, изучаемую специалистами этой отрасли на международном уровне, с целью получения новых натуральных добавок, что влияет положительно на технологические и потребительские качества продукта. Было изучено влияние различных доз амарантовой муки на реологические свойства теста, органолептические и физико-химические показатели хлеба. ru
dc.language.iso ro en_US
dc.publisher Tehnica UTM 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 bakery en_US
dc.subject amaranth en_US
dc.subject panificaţie en_US
dc.title Utilizarea amarantului în panificaţie en_US
dc.title.alternative Amaranth use in bakery en_US
dc.title.alternative Utilisation d'amaranth en boulangerie en_US
dc.title.alternative Использование амаранта в хлебопечении 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)

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