Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1360
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dc.contributor.authorTURCULET, Nadejdaen_US
dc.contributor.authorGHENDOV-MOŞANU, Alionaen_US
dc.contributor.authorSTURZA, Rodicaen_US
dc.contributor.authorVEVERIŢĂ, Efimiaen_US
dc.contributor.authorBUIUCLI, Petren_US
dc.contributor.authorLUPAŞCU, Galinaen_US
dc.contributor.authorROTARI, Silviaen_US
dc.contributor.authorGORE, Andreien_US
dc.contributor.authorLEATAMBORG, Svetlanaen_US
dc.date.accessioned2022-08-19T09:23:28Z-
dc.date.available2022-08-19T09:23:28Z-
dc.date.issued2022-
dc.identifier.urihttp://cris.utm.md/handle/5014/1360-
dc.description.abstractThe 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.en_US
dc.subjectTriticale flour, dough, compressed yeast, salt, sugar, wheyen_US
dc.titleThe manufacture of bakery products from triticale flouren_US
dc.typeAwarden_US
dc.relation.conferenceEuroInvent 2022en_US
item.grantfulltextopen-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.deptDepartment of Oenology and Chemistry-
crisitem.author.orcid0000-0001-5214-3562-
crisitem.author.orcid0000-0002-9552-1671-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
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