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http://cris.utm.md/handle/5014/959| Title: | THE MANUFACTURE OF BAKERY PRODUCTS FROM TRITICALE FLOUR | Authors: | TURCULET, Nadejda GHENDOV-MOŞANU, Aliona STURZA, Rodica VEVERIŢĂ, Efimia BUIUCLI, Petr LUPAŞCU, Galina ROTARI, Silvia GORE, Andrei LEATAMBORG, Svetlana |
Keywords: | triticale flour, preparation | Issue Date: | 2021 | Conference: | Inventica 2021 | Abstract: | The process includes the preparation of dough from triticale flour, compressed yeast, salt, sugar, whey, fat-soluble extract of sea buckthorn or rosehip fruit, or mountain ash 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. |
URI: | http://cris.utm.md/handle/5014/959 |
| Appears in Collections: | 02-Silver Medals |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Inventica_2021_Silver_Turculeț N..pdf | 3.33 MB | Adobe PDF | View/Open |
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