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SM ISO690:2012 CODINA, Georgiana Gabriela, MIRONEASA, Silvia, GUTT, G.. Influence of the golden flaxseed addition on bread quality of wheat flour with a very good quality for bread making. In: Modern Technologies in the Food Industry, Ed. 3, 20-22 octombrie 2016, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2016, pp. 151-157. |
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Modern Technologies in the Food Industry 2016 | ||||||
Conferința "Modern Technologies in the Food Industry" 3, Chişinău, Moldova, 20-22 octombrie 2016 | ||||||
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Pag. 151-157 | ||||||
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The aim of this study was to analyze the effect of golden flaxseed addition in different doses (5%, 10%, 15%, 20%) in wheat flour 650 type with a very good quality for bread making in order to improve bread quality. It was analyzed bread physical (loaf volume, porosity, elasticity), textural (hardness, cohesiveness, adhesiveness, viscosity, elasticity, gumminess, chewiness), color profile (L, a, b, ΔL, Δa, Δb, ΔE), sensorial (for overall acceptability, appearance, color, flavor, texture, taste, smell, texture) and microstructure. The best results were obtained for the bread with 10-15% golden flaxseed flour addition. |
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Cuvinte-cheie wheat flour, golden flaxseed, bread, textural, Microstructure |
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