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Influence of vegetable powders on the rheological properties of pasta dough

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dc.contributor.author GHENDOV-MOȘANU, Aliona
dc.contributor.author CODINA, Georgiana
dc.date.accessioned 2022-03-24T10:16:09Z
dc.date.available 2022-03-24T10:16:09Z
dc.date.issued 2022
dc.identifier.citation GHENDOV-MOȘANU, Aliona, CODINA, Georgiana. Influence of vegetable powders on the rheological properties of pasta dough. In: Ecological and Environmental Chemistry-2022: proc. of the 7th intern. conf. dedic. to the 70th Anniversary of Academician, Professor Gheorghe Duca, 3-4 March. 2022, Chisinau, Republica Moldova, 2022: Abstract Book, V. 1, pp. 151-152. ISBN 978-9975-159-07-4. en_US
dc.identifier.isbn 978-9975-159-07-4
dc.identifier.uri http://repository.utm.md/handle/5014/19858
dc.description Only Abstract en_US
dc.description.abstract Technologies for the manufacture of functional flour products must ensure their quality and consumption properties (sensory characteristics, structure, consistency, etc.), reduce the negative impact of food ingredients, which are not compatible with the functional properties of the protein-carbohydrate complex of flour and increase food security. Currently, an important role in expanding the range of pasta is the use of nontraditional raw materials. To meet the needs of consumers, pasta is fortified with protein, dietary fiber, trace elements, etc. The rheological properties of the dough can be chemically improved, using oxidizing agents (ascorbic acid, azodicarbonamide, calcium peroxide, etc.), acidic substances (lactic, acetic acids) or enzymes. The aim of the presented research is to investigate the influence of rosehip and chokeberry powders on the rheological properties of pasta dough. en_US
dc.language.iso en en_US
dc.publisher Institute of Chemistry, Chisinau, AŞM 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 pasta dough en_US
dc.subject rosehip powder en_US
dc.subject chokeberry powder en_US
dc.title Influence of vegetable powders on the rheological properties of pasta dough en_US
dc.type Article en_US


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