SWS Academic Research eLibraryEarth & Planetary Sciences

Scholarly record

RESEARCH ON OBTAINING A MIXTURE FROM FLOUR FOR MANUFACTURE BAKERY PRODUCTS WITH HIGH NUTRITIONAL VALUE

Gabriela Constantinescu

First published: 2013-06-20https://doi.org/10.5593/sgem2013/bf6/s25.022View metrics

Publication Impact Profile

PlumX
  • Captures
  • Mendeley - Readers: 4
PLUMX see details

Publication details

Title
RESEARCH ON OBTAINING A MIXTURE FROM FLOUR FOR MANUFACTURE BAKERY PRODUCTS WITH HIGH NUTRITIONAL VALUE
Authors
Gabriela Constantinescu
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 13th SGEM GeoConference NANO, BIO AND GREEN TECHNOLOGIES FOR A SUSTAINABLE FUTURE
Publisher
Stef92 Technology
Year
2013
Pages
227 - 234 pp
ISSN
1314-2704
ISBN
Not available yet
Language
en
Publication type
Conference Paper
References12

  1. K. Dewettinck, F. Van Bockstaele, B. Kühne, D. Van de Walle, T.M. Courtens, X. Gellynck, Nutritional value of bread: Influence of processing, food interaction and consumer perception, Journal of Cereal Science, Volume 48, Issue 2, pp 243-257, 2008

  2. O’Donnell, K., Formulating and Processing Guidelines for bread with whole grains, International Whole Grains seminar, AIB International, Manhattan, KS, USA, 2007

  3. Rogers, D., Variety Whole Grain Ingredients, International Whole Grains seminar, AIB International, Manhattan, KS, USA, 2007

  4. Rossana Altamirano-Fortoul, Cristina M. Rosell, Physicochemical changes in breads from bake off technologies during storage, Food Science and Technology, Volume 44, Issue 3,pp 631-636, 2011

  5. Saeed Akhtar, Faqir M. Anjum, M. Akbar Anjum , Micronutrient fortification of wheat flour: Recent development and strategies, Food Research International, Volume 44, Issue 3, pp 652-659, 2011

  6. AOAC (1990). Official methods of analysis (15th ed.). Washington, DC, USA: Association of Official Analytical Chemists.

  7. K. Dewettinck, F. Van Bockstaele, B. Kühne, D. Van de Walle, T.M. Courtens, X. Gellynck, Nutritional value of bread: Influence of processing, food interaction and consumer perception, Journal of Cereal Science, Volume 48, Issue 2, pp 243-257, 2008

  8. O’Donnell, K., Formulating and Processing Guidelines for bread with whole grains, International Whole Grains seminar, AIB International, Manhattan, KS, USA, 2007

  9. Rogers, D., Variety Whole Grain Ingredients, International Whole Grains seminar, AIB International, Manhattan, KS, USA, 2007

  10. Rossana Altamirano-Fortoul, Cristina M. Rosell, Physicochemical changes in breads from bake off technologies during storage, Food Science and Technology, Volume 44, Issue 3,pp 631-636, 2011

  11. Saeed Akhtar, Faqir M. Anjum, M. Akbar Anjum , Micronutrient fortification of wheat flour: Recent development and strategies, Food Research International, Volume 44, Issue 3, pp 652-659, 2011

  12. AOAC (1990). Official methods of analysis (15th ed.). Washington, DC, USA: Association of Official Analytical Chemists.

View or Download full articleAccess options
Full paper accessChoose SWS login, librarian support, or instant article download.

SWS access login

Login as SWS Scientific Committee

Authors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.

For librarian assistance: [email protected]

Purchase Instant Access

48-hour online accessComing soon
Online-only accessComing soon
Download the full article in PDF formatEUR 35
  • Article can be downloaded after successful payment.
  • Article may be used according to SWS library access terms.
  • Article cannot be redistributed.
Get full paper

Back to publication list