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| Ultima descărcare din IBN: 2024-02-16 16:12 |
 SM ISO690:2012BOEŞTEAN, Olga, GHENDOV-MOŞANU, Aliona, ŢĂRNĂ, Ruslan. Use of nettle roots to manufacture bakery products. In: Modern Technologies in the Food Industry, Ed. 3, 20-22 octombrie 2016, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2016, pp. 131-134. |
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| Modern Technologies in the Food Industry 2016 | ||||||
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Conferința "Modern Technologies in the Food Industry" 3, Chişinău, Moldova, 20-22 octombrie 2016 | ||||||
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it was carried out the study regarding the influence of nettle root addition on physico-chemical 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. |
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| Cuvinte-cheie wheat flour, flour of nettle root, Quality, control sample |
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