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http://cris.utm.md/handle/5014/1732| Title: | PROCEDURE AND COMPOSITION FOR OBTAINING GLUTEN-FREE BREAD WITH THE ADDITION OF PULP FROM SPINACH LEAVES (SPINACIA OLERACEA) | Authors: | SIMINIUC, Rodica TURCANU, Dinu |
Keywords: | nutritional value, organoleptic indices | Issue Date: | 2023 | Conference: | Inventica 2023 | Abstract: | The invention relates to the milling and bakery products industry and can be used to ensure the food and nutritional security of people with disorders associated with gluten consumption. The advantages of the invention consist in increasing the nutritional value of gluten-free bread samples, improving organoleptic indices, diversifying the range of gluten-free bakery items and ensuring food and nutritional security in the Republic of Moldova for people with disorders associated with gluten consumption, capitalizing on local spontaneous plants and, thus contributing to the development of a sustainable food system. |
URI: | http://cris.utm.md/handle/5014/1732 |
| Appears in Collections: | 01-Gold Medals |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Inventica_2023_Gold_Turcanu D..pdf | 3.6 MB | Adobe PDF | View/Open |
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