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http://cris.utm.md/handle/5014/965| Title: | PROCESS FOR OBTAINING FUNCTIONAL BREAD WITH THE ADDITION OF FLAXSEED FLOUR | Authors: | BOAGHI (COVALIOV), Eugenia POPOVICI, Violina CAPCANARI, Tatiana SIMINIUC, Rodica GROSU, Carolina |
Keywords: | bakery industry, biological values, phenolic compounds | Issue Date: | 2021 | Conference: | Inventica 2021 | Abstract: | The invention relates to the bakery industry and can be used in the production of functional bakery products. The problem solved by the proposed invention is to improve the sensory characteristics, the nutritional and biological values by increasing the intake of phenolic compounds and essential amino acids with an increased intake of dietary fibers and by reducing the glycemic index due to the substitution of carbohydrates from wheat flour with defatted flaxseed flour, having the following ratio of components: wheat flour 73.5...87%, defatted flaxseed flour with a fat content of max. 5% 5.8...19.3, sugar 5.0, salt 1.3 and yeast 0.9. |
URI: | http://cris.utm.md/handle/5014/965 |
| Appears in Collections: | 03-Bronze Medals |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Inventica_2021_Bronze_Popovici V..pdf | 3.33 MB | Adobe PDF | View/Open |
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