Impact of using chia flour (Salvia hispanica L.) for bread manufacturing

GROSU, Carolina; COVALIOV, Eugenia; SIMINIUC, Rodica; GUTIUM, Olga

dc.contributor.author	GROSU, Carolina
dc.contributor.author	COVALIOV, Eugenia
dc.contributor.author	SIMINIUC, Rodica
dc.contributor.author	GUTIUM, Olga
dc.date.accessioned	2022-04-14T09:23:48Z
dc.date.available	2022-04-14T09:23:48Z
dc.date.issued	2021
dc.identifier.citation	GROSU, Carolina, COVALIOV, Eugenia, SIMINIUC, Rodica et al. Impact of using chia flour (Salvia hispanica L.) for bread manufacturing. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 43. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/20123
dc.description	Only Abstract	en_US
dc.description.abstract	The research objective was to modify the bread recipe by partially replacing wheat flour with chia seed flour (Salvia hispanica L.), developing the technological scheme of the new type of product. Incorporation of chia seed flour in the bread recipe for 10% not substantially altered the chemical, chemical (acidity, leavening, elasticity, porosity, etc.) and sensory properties of the dough and bread, which allows the diversification of the product ranges of existing bakery on the market.	en_US
dc.language.iso	en	en_US
dc.publisher	Galati University Press	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	chia	en_US
dc.subject	bread	en_US
dc.subject	gluten	en_US
dc.subject	confectionery products	en_US
dc.subject	chia seed flour	en_US
dc.subject	bakery products	en_US
dc.title	Impact of using chia flour (Salvia hispanica L.) for bread manufacturing	en_US
dc.type	Article	en_US