Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
474 12 |
Ultima descărcare din IBN: 2024-03-28 12:32 |
Căutarea după subiecte similare conform CZU |
664.654.1 (1) |
Brutărie. Pâine. Produse de panificaţie (72) |
SM ISO690:2012 SIMINIUC, Rodica. The influence of biotechnological strategies on nutritional aspects of bakery products. In: Journal of Engineering Sciences, 2020, vol. 27, nr. 3, pp. 216-224. ISSN 2587-3474. DOI: https://doi.org/10.5281/zenodo.3949722 |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Journal of Engineering Sciences | |||||
Volumul 27, Numărul 3 / 2020 / ISSN 2587-3474 /ISSNe 2587-3482 | |||||
|
|||||
DOI: https://doi.org/10.5281/zenodo.3949722 | |||||
CZU: 664.654.1 | |||||
Pag. 216-224 | |||||
|
|||||
Descarcă PDF | |||||
Rezumat | |||||
Fermented products based on sourdough show many advantages in comparison with fermented products with commercial yeast. The research was focused on obtaining sourdough with spontaneous flora, obtaining bread samples with sourdough with spontaneous flora from wheat flour and soriz flour (Sorghum Oryzoidum), as well as obtaining bread with commercial yeast. As a result, the impact of the use of sourdough with spontaneous flora jelly and commercial yeast on some nutritional aspects of the bakery products obtained was analyzed, namely: changes in phytic acid content, protein digestibility, Ca2+ and Mg2+ content and organoleptic indices. The results obtained could be an effective alternative in the development of bakery and pastry products with mayonnaise with spontaneous flora. |
|||||
Cuvinte-cheie Fermentation, nutritional aspects, sourdough, spontaneous flora, Sorghum oryzoidum flour, wheat flour., fermentație, aspect nutriționale, maia cu flora spontană (preferment), făină de Sorghum oryzoidum, făină de grâu |
|||||
|
Crossref XML Export
<?xml version='1.0' encoding='utf-8'?> <doi_batch version='4.3.7' xmlns='http://www.crossref.org/schema/4.3.7' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xsi:schemaLocation='http://www.crossref.org/schema/4.3.7 http://www.crossref.org/schema/deposit/crossref4.3.7.xsd'> <head> <doi_batch_id>ibn-110365</doi_batch_id> <timestamp>1711674338</timestamp> <depositor> <depositor_name>Information Society Development Instiute, Republic of Moldova</depositor_name> <email_address>idsi@asm.md</email_address> </depositor> <registrant>Universitatea Tehnică a Moldovei</registrant> </head> <body> <journal> <journal_metadata> <full_title>Journal of Engineering Sciences</full_title> <issn media_type='print'>25873474</issn> </journal_metadata> <journal_issue> <publication_date media_type='print'> <year>2020</year> </publication_date> <issue>3</issue> </journal_issue> <journal_article publication_type='full_text'><titles> <title>The influence of biotechnological strategies on nutritional aspects of bakery products</title> </titles> <contributors> <person_name sequence='first' contributor_role='author'> <given_name>Rodica</given_name> <surname>Siminiuc</surname> </person_name> </contributors> <publication_date media_type='print'> <year>2020</year> </publication_date> <pages> <first_page>216</first_page> <last_page>224</last_page> </pages> <doi_data> <doi>10.5281/zenodo.3949722</doi> <resource>http://www.crossref.org/</resource> </doi_data> </journal_article> </journal> </body> </doi_batch>