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The manufacture of bakery products from triticale flour

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dc.contributor.author TURCULEŢ, Nadejda
dc.contributor.author GHENDOV-MOŞANU, Aliona
dc.contributor.author STURZA, Rodica
dc.contributor.author VEVERIŢĂ, Efimia
dc.contributor.author BUIUCLI, Petr
dc.contributor.author LUPAŞCU, Galina
dc.contributor.author ROTARI, Silvia
dc.contributor.author GORE, Andrei
dc.contributor.author LEATAMBORG, Svetlana
dc.date.accessioned 2023-11-28T10:10:15Z
dc.date.available 2023-11-28T10:10:15Z
dc.date.issued 2021
dc.identifier.citation TURCULEŢ, Nadejda, GHENDOV-MOŞANU, Aliona, STURZA, Rodica et al. The manufacture of bakery products from triticale flour. In: The 25th international exhibition of inventions INVENTICA 2021, Iasi, Romania, 2021, p. 273. ISSN:1844-7880. en_US
dc.identifier.issn 1844-7880
dc.identifier.uri http://repository.utm.md/handle/5014/25041
dc.description Patent / patent application Nr. MD 2270 (13) Y 2021.02.19. Domain: Agriculture and Food Industry. en_US
dc.description.abstract Procedeul include pregătirea aluatului din făină de triticale, drojdie comprimată, sare, zahăr, zer, extract liposolubil din fructe de cătină sau măceş, sau scoruş şi apă, frământarea, fermentarea la temperatura 25...27°C timp de 90...180 min, divizarea, modelarea, dospirea timp de 40...60 min, la temperatura 38...40°C, coacerea, zerul şi extractul liposolubil se iau în cantităţi de 5...30% şi 0,5...2,5% raportate la masa făinii, extractul liposolubil fiind obţinut la amestecarea pudrei respective cu granulozitatea 10...70 µm, cu ulei de floarea soarelui, în raport respectiv 1:(12-20), extragerea prin metoda ultrasonoră la frecvenţa 35 kHz. en_US
dc.description.abstract The process includes the preparation of dough from triticale flour, compressed yeast, salt, sugar, whey, fat-soluble extract of sea buckthorn or rosehip fruit, or mountain ash and water, kneading, fermentation at a temperature of 25 ... 27 ° C for 90 ... 180 min, division, shaping, fermentation for 40 ... 60 min, at a temperature of 38 ... 40 ° C, baking, whey and fat-soluble extract are taken in quantities of 5 ... 30% and 0.5. .2.5% by weight of the flour, the fat-soluble extract being obtained by mixing the respective powder with a granularity of 10 ... 70 µm, with sunflower oil, in the respective ratio 1: (12-20), ultrasonic extraction at the frequency 35 kHz, temperature 20 ... 45 ° C, for 0.5 ... 1.5 hours and vacuum filtration. en_US
dc.language.iso en en_US
dc.publisher Technical University "Gheorghe Asachi" of Iași 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 făină de triticale en_US
dc.subject aluat en_US
dc.subject metodă ultrasonoră en_US
dc.subject triticale flour en_US
dc.subject dough en_US
dc.subject ultrasonic extraction en_US
dc.title The manufacture of bakery products from triticale flour en_US
dc.type Article en_US


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  • 2021
    The 25th International Exhiibiitiion of Inventiions, 23rd - 25th June

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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