Use of nettle roots to manufacture bakery products

BOEŞTEAN, O.; GHENDOV - MOŞANU, A.; ŢĂRNĂ, R.

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dc.contributor.author	BOEŞTEAN, O.
dc.contributor.author	GHENDOV - MOŞANU, A.
dc.contributor.author	ŢĂRNĂ, R.
dc.date.accessioned	2019-11-15T16:39:55Z
dc.date.available	2019-11-15T16:39:55Z
dc.date.issued	2016
dc.identifier.citation	BOEŞTEAN, O., GHENDOV - MOŞANU, A., ŢĂRNĂ, R. Use of nettle roots to manufacture bakery products. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 131-134. ISBN 978-9975-87-138-9.	en_US
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6961
dc.description.abstract	it was carried out the study regarding the influence of nettle root addition on physicochemical indicators and organoleptic indices of wheat bread first quality to different percentage of vegetal addition 1, 3, 5, and 7 % reported to mass of flour. As a result of the calculations performed on the bread with the addition of nettle root flour, it is recommended to produce bread by the percentage of 3 % relative to the mass of the flour. Bakery products containing nettle root with biological value increased, has beneficial effects on bakery products, namely on the rheological properties and quality indices.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	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	wheat flour	en_US
dc.subject	flour of nettle root	en_US
dc.subject	quality	en_US
dc.title	Use of nettle roots to manufacture bakery products	en_US
dc.type	Article	en_US