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Use of nettle roots to manufacture bakery products

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dc.contributor.author BOEŞTEAN, O.
dc.contributor.author GHENDOV - MOŞANU, A.
dc.contributor.author ŢĂRNĂ, R.
dc.date.accessioned 2019-11-15T16:39:55Z
dc.date.available 2019-11-15T16:39:55Z
dc.date.issued 2016
dc.identifier.citation BOEŞTEAN, O., GHENDOV - MOŞANU, A., ŢĂRNĂ, R. Use of nettle roots to manufacture bakery products. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 131-134. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6961
dc.description.abstract it was carried out the study regarding the influence of nettle root addition on physicochemical indicators and organoleptic indices of wheat bread first quality to different percentage of vegetal addition 1, 3, 5, and 7 % reported to mass of flour. As a result of the calculations performed on the bread with the addition of nettle root flour, it is recommended to produce bread by the percentage of 3 % relative to the mass of the flour. Bakery products containing nettle root with biological value increased, has beneficial effects on bakery products, namely on the rheological properties and quality indices. 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 wheat flour en_US
dc.subject flour of nettle root en_US
dc.subject quality en_US
dc.title Use of nettle roots to manufacture bakery products en_US
dc.type Article en_US


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