The use of plant oil extracts for the enhancement of bread microbiological safety

GHENDOV-MOŞANU, A.; STURZA, R.; CHIRIŢA, E.; PATRAŞ, A.

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dc.contributor.author	GHENDOV-MOŞANU, A.
dc.contributor.author	STURZA, R.
dc.contributor.author	CHIRIŢA, E.
dc.contributor.author	PATRAŞ, A.
dc.date.accessioned	2019-11-16T08:21:15Z
dc.date.available	2019-11-16T08:21:15Z
dc.date.issued	2016
dc.identifier.citation	GHENDOV-MOŞANU, A., STURZA, R., CHIRIŢA, E. et al. The use of plant oil extracts for the enhancement of bread microbiological safety. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 182-185. ISBN 978-9975-87-138-9.
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6970
dc.description.abstract	This research is focussed on the impact of oil extracts on sensory, physicochemical and microbiological parameters of bread prepared from 1st grade flour with addition of 1% (replacing 1% of sunflower oil) and 2% oil extracts. The physicochemical and sensory characteristics of the samples containing oil extracts were better than the ones of controls. The results of baking test showed that the introduction of rosehip and hawthorn oil extracts during bread making increases the shelf life of bread by 24 hours. In the case of the sample containing 2% of sea buckthorn oil, the shelf life was extended up to 96 hours, by slowing down the development of rope spoilage.	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	plant oil extracts	en_US
dc.subject	microbiological safety	en_US
dc.subject	bread	en_US
dc.title	The use of plant oil extracts for the enhancement of bread microbiological safety	en_US
dc.type	Article	en_US