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http://cris.utm.md/handle/5014/1358| Title: | Process for obtaining functional bread with the addition of flaxseed flour | Authors: | BOAGHI (COVALIOV), Eugenia POPOVICI, Violina CAPCANARI, Tatiana SIMINIUC, Rodica GROSU, Carolina |
Keywords: | Bakery industry, bread, dietary fibers | Issue Date: | 2022 | Project: | 20.80009.5107.10. Nutriţie personalizată şi tehnologii inteligente pentru bunăstarea mea | Conference: | EuroInvent 2022 | Abstract: | The invention relates to the bakery industry and can be used in the production of functional bakery products, in particular bread with an increased intake of dietary fibers with the addition of flaxseed flour. The problem solved by the proposed invention is to improve the sensory characteristics, the nutritional and biological values by increasing the intake of phenolic compounds and essential amino acids and by reducing the glycemic index due to the substitution of carbohydrates from wheat flour with defatted flaxseed flour. |
URI: | http://cris.utm.md/handle/5014/1358 |
| Appears in Collections: | 04-Diplomas |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| EuroInvent_2022_Diploma_Covaliov E..pdf | 139.68 kB | Adobe PDF | View/Open |
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