CRIS of TUM
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http://cris.utm.md/handle/5014/1744| Title: | PROCEDURE AND COMPOSITION FOR OBTAINING GLUTEN-FREE BREAD FROM SORIZ FLOUR (SORGHUM ORYZOIDUM) | Authors: | SIMINIUC, Rodica TURCANU, Dinu |
Keywords: | bakery products industry, nutritional security | 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 obtaining gluten-free bread with quality indices similar to classic bakery products, supplemented with fiber, the utilization of soriz flour as an accessible local raw material, as well as the diversification of the range of gluten-free bakery items and ensuring food safety in the Republic of Moldova for people with disorders associated with gluten consumption. |
URI: | http://cris.utm.md/handle/5014/1744 |
| Appears in Collections: | 02-Silver Medals |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Inventica_2023_Silver_Siminiuc R..pdf | 3.6 MB | Adobe PDF | View/Open |
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