Functional bakery products with the addition of dietary fiber

BANTEA–ZAGAREANU, V.

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dc.contributor.author	BANTEA–ZAGAREANU, V.
dc.date.accessioned	2019-11-14T11:27:46Z
dc.date.available	2019-11-14T11:27:46Z
dc.date.issued	2014
dc.identifier.citation	BANTEA–ZAGAREANU, V. Functional bakery products with the addition of dietary fiber. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 130-135. ISBN 978-9975-80-840-8.	en_US
dc.identifier.isbn	978-9975-80-840-8
dc.identifier.uri	http://repository.utm.md/handle/5014/6832
dc.description.abstract	The concern of the population for the rational and healthy food has led to an increased consumption of products based on cereals, especially those with high content of fiber and products with low energy consumption. Research conducted in this study are aimed at broadening the assortment of bakery products with functional character on the local market and pursue the following objectives: development of producing bread recipe with functional properties and the technology of production, establishment of an optimum dose of fiber supply, study the influence of the addition of dietary fiber on the quality of finished products.	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	bakery products	en_US
dc.subject	dietary fiber	en_US
dc.subject	wheat bran	en_US
dc.title	Functional bakery products with the addition of dietary fiber	en_US
dc.type	Article	en_US