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Effects of the pumpkin seed addition on bread quality of wheat flour with a very good quality for bread making

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dc.contributor.author MIRONEASA, S.
dc.contributor.author CODINĂ, G. G.
dc.contributor.author MIRONEASA, C.
dc.date.accessioned 2019-11-16T10:58:25Z
dc.date.available 2019-11-16T10:58:25Z
dc.date.issued 2016
dc.identifier.citation MIRONEASA, S., CODINĂ, G. G., MIRONEASA, C. Effects of the pumpkin seed addition on bread quality of wheat flour with a very good quality for bread making. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 229-237. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6980
dc.description.abstract The objective of this study was to evaluate the effect of pumpkin seed flour addition at different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for bread making in order to improve bread quality. The physical characteristics (loaf volume, porosity, elasticity), mechanical textural parameters (hardness, cohesiveness, adhesiveness, viscosity, elasticity, gumminess, chewiness), crumb color (L, a, b, ΔL, Δa, Δb, ΔE), sensorial characteristics (overall acceptability, general appearance, color, flavor, texture, taste, smell, texture) and microstructure were determined in the control sample (0% pumpkin seed flour addition) and supplemented breads. The results highlight that the bread with 10 % pumpkin seed flour addition was rated the most acceptable from the all attributes evaluated. 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 pumpkin seed en_US
dc.subject bread en_US
dc.subject physical parameters en_US
dc.title Effects of the pumpkin seed addition on bread quality of wheat flour with a very good quality for bread making en_US
dc.type Article en_US


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