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

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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


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