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Influenţa gumei de xantan și amidonului asupra volumului aluatului aglutenic de panificație din făină de soriz

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dc.contributor.author SIMINIUC, R.
dc.contributor.author COŞCIUG, L.
dc.contributor.author GROSU, C.
dc.contributor.author GUTIUM, O.
dc.date.accessioned 2019-11-16T13:17:29Z
dc.date.available 2019-11-16T13:17:29Z
dc.date.issued 2016
dc.identifier.citation SIMINIUC, R., COŞCIUG, L., GROSU, C. et al. Influența gumei de xantan și amidonului asupra volumului aluatului aglutenic de panificație din făină de soriz. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 300-303. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6994
dc.description.abstract In developing gluten-free bakery products hydrocolloids involvement is essential, since lack of gluten in those products required the use improvers for the development of complex matrices with sufficient viscoelastic properties to retain both the carbon dioxide released during fermentation and matrix expansion during baking. Application of hydrocolloids (xanthan gum, starch) in the formulation composition for gluten-free bread was correlated positively with physicochemical and rheological properties of dough and gluten-free bread from flour of soryz. As a result, it was determined period of fermentation of the dough for about 45 minutes (temperature of about 30 C) and cooking time of 25-30 minutes (at about 200 C for products weighing 250-300 g). en_US
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 gluten-free bread en_US
dc.subject soryz flour en_US
dc.subject xantan en_US
dc.title Influenţa gumei de xantan și amidonului asupra volumului aluatului aglutenic de panificație din făină de soriz en_US
dc.type Article en_US


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