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Biscuits with seeds and rye flour

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dc.contributor.author BUCULEI, Amelia
dc.contributor.author CONSTANTINESCU (POP), Cristina Gabriela
dc.date.accessioned 2019-10-24T07:37:06Z
dc.date.available 2019-10-24T07:37:06Z
dc.date.issued 2018
dc.identifier.citation BUCULEI, Amelia, CONSTANTINESCU (POP), Cristina Gabriela. Biscuits with seeds and rye flour. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 83-87. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/5152
dc.description.abstract The biscuit market was one of the most dynamic markets due mainly to the desire to innovate and market new producers. In terms of nutritional value, these biscuits are net superior to other types of biscuits made from wheat flour. Proteins, vegetable fats, carbohydrates, microelements, mineral substances, vitamins B1, B2, E are preserved in this assortment. The product has been specially designed to meet the needs of those who prefer a sweet snack and can be enjoyed at any time of the day, representing the ideal alternative for a dessert consistent and savoury. Biscuits with seeds and rye flour are a product with a rich blend of sunflower seeds, pumpkin, linseed, sesame seeds and rye flour, which gives it a specific taste, particularly refined, long-lasting, without additives and with high fibre content. These non-digestible nutrients help regulate digestive processes and eliminate many undesirable components of the digestive tract. In addition to health issues, consumers are also aware of the positive effects: vegetable fibres practically do not have calories, and induce a feeling of satiety. en_US
dc.language.iso en 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 fibre content en_US
dc.subject rye flour en_US
dc.subject cardiovascular system en_US
dc.title Biscuits with seeds and rye flour en_US
dc.type Article en_US


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