The use of beetroot and spinach food powders to obtain bread with multicolored core

STAVILA, Cristian; RUMEUS, Iurie

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dc.contributor.author	STAVILA, Cristian
dc.contributor.author	RUMEUS, Iurie
dc.date.accessioned	2022-11-10T08:05:35Z
dc.date.available	2022-11-10T08:05:35Z
dc.date.issued	2022
dc.identifier.citation	STAVILA, Cristian, RUMEUS, Iurie. The use of beetroot and spinach food powders to obtain bread with multicolored core. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 34. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21641
dc.description.abstract	In this paper, the effect of the addition of beetroot and spinach powders in the dough preparation process on the sensory and physico-chemical properties of the bread core was studied. Thus, six samples of bread were obtained with the addition of each powder in the proportion of 2,5, 5,0, and 7,5% relative to the flour mass. Also, in this paper, the effect of the addition of ascorbic acid in the preparation of dough with beetroot powder was studied to prevent the change in the color of the bread core during baking	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Tehnică a Moldovei	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	bread	en_US
dc.subject	dough	en_US
dc.subject	food powders	en_US
dc.subject	beetroot powders	en_US
dc.subject	spinach powders	en_US
dc.subject	bread core	en_US
dc.title	The use of beetroot and spinach food powders to obtain bread with multicolored core	en_US
dc.type	Article	en_US