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REVISTA DE CHIMIE
Cite as: Rev. Chim.
https://doi.org/10.37358/Rev.Chim.1949

OSIM Nr. R102355
ISSN Online 2668-8212
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Revista de Chimie (Rev. Chim.), Year 2019, Volume 70, Issue 6, 2048-2053

https://doi.org/10.37358/RC.19.6.7273

Livia Apostol, Nastasia Belc, Liviu Gaceu, Valentin Vladut, Oana Bianca Oprea

Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery

Abstract:

The main aim of this study was to establish the optimum dose of Jerusalem artichoke (Helianthus tuberosus L.) flour to be used as a functional ingredient in the bakery products industry, from both a nutritional and technological point of view. H. tuberosus has an important functional potential given by its high content of inulin, minerals, amino acids, and organic silicon. In this work, H. tuberosus flour was used for the enrichment of wheat flour with functional biocompounds. The experiments evaluated the functional potential of wheat flour enriched with H. tuberosus flour, in different proportions, by examining the chemical composition and rheological behaviour of the doughs. It was found that incorporation up to a 5% into the formulation of wheat flour yielded an acceptable product in terms of rheological parameters, with improved nutritional and functional properties.
Keywords:
bakery functional ingredient; inulin; mineral

Issue: 2019, Volume 70, Issue 6
Pages: 2048-2053
Publication date: 2019/7/15
https://doi.org/10.37358/RC.19.6.7273
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Creative Commons License
This article is published under the Creative Commons Attribution 4.0 International License
Citation Styles
Cite this article as:
APOSTOL, L., BELC, N., GACEU, L., VLADUT, V., OPREA, O.B., Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery, Rev. Chim., 70(6), 2019, 2048-2053.

Vancouver
Apostol L, Belc N, Gaceu L, Vladut V, Oprea OB. Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery. Rev. Chim.[internet]. 2019 Jun;70(6):2048-2053. Available from: https://doi.org/10.37358/RC.19.6.7273


APA 6th edition
Apostol, L., Belc, N., Gaceu, L., Vladut, V. & Oprea, O.B. (2019). Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery. Revista de Chimie, 70(6), 2048-2053. https://doi.org/10.37358/RC.19.6.7273


Harvard
Apostol, L., Belc, N., Gaceu, L., Vladut, V., Oprea, O.B. (2019). 'Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery', Revista de Chimie, 70(6), pp. 2048-2053. https://doi.org/10.37358/RC.19.6.7273


IEEE
L. Apostol, N. Belc, L. Gaceu, V. Vladut, O.B. Oprea, "Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery". Revista de Chimie, vol. 70, no. 6, pp. 2048-2053, 2019. [online]. https://doi.org/10.37358/RC.19.6.7273


Text
Livia Apostol, Nastasia Belc, Liviu Gaceu, Valentin Vladut, Oana Bianca Oprea,
Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery,
Revista de Chimie,
Volume 70, Issue 6,
2019,
Pages 2048-2053,
ISSN 2668-8212,
https://doi.org/10.37358/RC.19.6.7273.
(https://revistadechimie.ro/Articles.asp?ID=7273)
Keywords: bakery functional ingredient; inulin; mineral


RIS
TY - JOUR
T1 - Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery
A1 - Apostol, Livia
A2 - Belc, Nastasia
A3 - Gaceu, Liviu
A4 - Vladut, Valentin
A5 - Oprea, Oana Bianca
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2019
VL - 70
IS - 6
SP - 2048
EP - 2053
UR - https://doi.org/10.37358/RC.19.6.7273
KW - bakery functional ingredient
KW - inulin
KW - mineral
ER -


BibTex
@article{RevCh2019P2048,
author = {Apostol Livia and Belc Nastasia and Gaceu Liviu and Vladut Valentin and Oprea Oana Bianca},
title = {Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery},
journal = {Revista de Chimie},
volume = {70},
number = {6},
pages = {2048-2053},
year = {2019},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.19.6.7273},
url = {https://revistadechimie.ro/Articles.asp?ID=7273}
}
 
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