Quality indexes of spontaneous flora sourdough of different flours

SIMINIUC, R.; COŞCIUG, L.; RUBŢOV, S.; BALAN, I.; VIDRAŞCO, A.

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dc.contributor.author	SIMINIUC, R.
dc.contributor.author	COŞCIUG, L.
dc.contributor.author	RUBŢOV, S.
dc.contributor.author	BALAN, I.
dc.contributor.author	VIDRAŞCO, A.
dc.date.accessioned	2019-11-14T14:14:29Z
dc.date.available	2019-11-14T14:14:29Z
dc.date.issued	2014
dc.identifier.citation	SIMINIUC, R., COŞCIUG, L., RUBŢOV, S. et al. Quality indexes of spontaneous flora sourdough of different flours. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 287-292. ISBN 978-9975-80-840-8.	en_US
dc.identifier.isbn	978-9975-80-840-8
dc.identifier.uri	http://repository.utm.md/handle/5014/6861
dc.description.abstract	Fermented products based on sourdough shows many advantages in opposition with fermented products with commercial yeast. In the the paper are represented and analyzed the results on the research of organoleptic, microbiological and physico-chemical quality indicators of sourdough of 3 types of flours: wheat, soryz (sorghum oryzoidum) and rye. It was established that all the parameters of the examined samples fell within the limits of the values which were stipulated in the specialized literature for sourdough with spontaneous flora.	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	sourdough	en_US
dc.subject	spontaneous flora	en_US
dc.subject	lactic bacteria	en_US
dc.subject	yeasts	en_US
dc.subject	sourdough acidity	en_US
dc.subject	fermentation	en_US
dc.title	Quality indexes of spontaneous flora sourdough of different flours	en_US
dc.type	Article	en_US