The impact of flaxseed flour on the quality parameters of bakery products

POPOVICI, Violina; COVALIOV, Eugenia; CAPCANARI, Tatiana; SIMINIUC, Rodica; GROSU, Carolina; GUTIUM, Olga

dc.contributor.author	POPOVICI, Violina
dc.contributor.author	COVALIOV, Eugenia
dc.contributor.author	CAPCANARI, Tatiana
dc.contributor.author	SIMINIUC, Rodica
dc.contributor.author	GROSU, Carolina
dc.contributor.author	GUTIUM, Olga
dc.date.accessioned	2022-04-14T12:04:29Z
dc.date.available	2022-04-14T12:04:29Z
dc.date.issued	2021
dc.identifier.citation	POPOVICI, Violina, COVALIOV, Eugenia, CAPCANARI, Tatiana et al. The impact of flaxseed flour on the quality parameters of bakery products. 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. 58. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/20131
dc.description	Only Abstract	en_US
dc.description.abstract	The aim of this study was to evaluate the influence of flaxseed flour on the physico-chemical and sensory parameters of the bakery products. Flaxseed flour affects the texture of the dough as well as the bread fermentation during leavening. Was determined that the control sample without flaxseed flour increased its volume by 2.33 times within one hour, as for the sample with 20% flaxseed flour, its volume increased only 1.86 times. The addition of flaxseed flour slows down the dough fermentation process.	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	flaxseed flour	en_US
dc.subject	bakery products	en_US
dc.subject	dough fermentation	en_US
dc.title	The impact of flaxseed flour on the quality parameters of bakery products	en_US
dc.type	Article	en_US