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http://cris.utm.md/handle/5014/626| Title: | Modificarea calităţii pandişpanului aglutenic din făină de soriz (Sorghum oryzoidum) în perioada de păstrare | Authors: | SIMINIUC, Rodica CHIRSANOVA, Aurica COSCIUG, Lidia DESEATNIC-CILOCI, Alexandra |
Issue Date: | 2011 | Conference: | Supplement – Papers of Sibiu Alma Mater University Conference, Fifth Edition, 24–26 March 2011, Sibiu | Abstract: | Nowadays the celiac disease became a worldwide problem expanding the variety of agluten-free pastries is a current trend. Four varieties of gluten-free sponge cakes of soryz flour were developed. Changes of organoleptic, physico-chemical and microbiological quality during the storage were estimated to determine the shelflife of investigated samples. Depending on the recipe composition and the sponge humidity it was established between 6-8 days. The production and marketing normativ documents of new products will be developed based on the obtained experimental data. |
URI: | http://cris.utm.md/handle/5014/626 |
| Appears in Collections: | Proceedings Papers |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| S5-12-APT-Siminiuc.pdf | 420 kB | Adobe PDF | View/Open |
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