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http://cris.utm.md/handle/5014/1347| Title: | The manufacture of bakery products from triticale flour | Authors: | TURCULET, Nadejda GHENDOV-MOŞANU, Aliona STURZA, Rodica VEVERIŢĂ, Efimia BUIUCLI, Petr LUPAŞCU, Galina ROTARI, Silvia GORE, Andrei LEATAMBORG, Svetlana |
Keywords: | Triticale flour, dough, compressed yeast | Issue Date: | 2022 | Conference: | Euroinvent 2022 | Abstract: | The process includes the preparation of dough from triticale flour, compressed yeast, salt, sugar, whey, fat-soluble extract of sea buckthorn (Hippophae rhamnoides L.) or rosehip (Rosa canina L.) or mountain ash (Sorbus aucuparia) fruits 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. |
URI: | http://cris.utm.md/handle/5014/1347 |
| Appears in Collections: | 02-Silver Medals |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Euroinvent_2022_Silver_Turculeț N..pdf | 243.01 kB | Adobe PDF | View/Open |
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