IRTUM – Institutional Repository of the Technical University of Moldova

Browsing Facultatea Tehnologia Alimentelor by Subject "wheat flour"

Browsing Facultatea Tehnologia Alimentelor by Subject "wheat flour"

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  • Apple pomace - a functional ingredient in the manufacture of novel foods 
    GHENDOV-MOȘANU, Aliona (Technical University of Moldova &Iaşi University of Life Sciences "Ion Ionescu de la Brad", 2022)
    In bakery technology, apple pomace added to the manufacture of bread or pastries from wheat flour improves the content of dietary fiber. The addition of apple pomace positively influenced the sensory characteristics (smell, ...
  • Effect of egg yolk powder addition on rheological parameters of wheat flour dough and bread quality 
    CODINĂ, Georgiana Gabriela; MIRONEASA, Silvia; MIRONEASA, Costel (Tehnica UTM, 2012)
    The addition of 0.1 to 0.5% of egg yolk powder (EYP) in wheat flour (WF) on dough rheological parameters and bread quality were studied. The Alveograph parameters, like extensibility (L) and deformation energy (W) increased ...
  • Impactul extractelor vegetale horticole asupra dezvoltării bolii cartofului la produse de panificaţie 
    CUNCEVA, Elena (Universitatea Tehnică a Moldovei, 2016)
    Цель работы: научное и экспериментальное обоснование применения растительно-масляных экстрактов из плодов шиповника, облепихи и боярышника, в технологии хлеба из пшеничной муки для ингибирования развития спорообразующих ...
  • Influence of the golden flaxseed addition on bread quality of wheat flour with a very good quality for bread making 
    CODINĂ, G. G.; MIRONEASA, S.; GUTT, G.; TODOSI-SĂNDULEAC, E. (Tehnica UTM, 2016)
    The aim of this study was to analyze the effect of golden flaxseed addition in different doses (5%, 10%, 15%, 20%) in wheat flour 650 type with a very good quality for bread making in order to improve bread quality. It ...
  • The reduction of contamination of bakery products with bacillus subtilis 
    TURCULEȚ, Nadejda; GHENDOV-MOSANU, Aliona; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2022)
    The purpose of the research was to study the impact of the addition of vegetable powders from sea buckthorn berries on the pathogenic microflora Bacillus subtilis and the baking conditions on the proliferation of these ...
  • Technological aspects in the process of manufacture of bakery products with the addition of wheat bran 
    BANTEA–ZAGAREANU, V. (Technical University of Moldova, 2014)
    In this work were studied qualitative indices of the raw material in the baking industry and the influence of addition dietary fiber (wheat bran) on the physical–chemical indices of doughs made from wheat flours.
  • Use of nettle roots to manufacture bakery products 
    BOEŞTEAN, O.; GHENDOV - MOŞANU, A.; ŢĂRNĂ, R. (Tehnica UTM, 2016)
    it was carried out the study regarding the influence of nettle root addition on physicochemical indicators and organoleptic indices of wheat bread first quality to different percentage of vegetal addition 1, 3, 5, and 7 ...
  • Using vegetal additives in the field of bakery 
    BOEŞTEAN, O.; GHENDOV–MOŞANU, A. (Technical University of Moldova, 2014)
    the researches has followed to obtain high quality products by using non–traditional vegetal material – fresh carrot and carrot powder. Surveys were effectuated in order to establish the technological characteristics and ...

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