ALSERepository of Iași University of Life Sciences, ROMANIA

Browsing 2022 by Author "Ghimpețeanu, Oana-Mărgărita"

Browsing 2022 by Author "Ghimpețeanu, Oana-Mărgărita"

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  • The influence of growth agents on the quality of bakery products 
    Murariu, Otilia-Cristina; Petcu, Carmen-Daniela; Ghimpețeanu, Oana-Mărgărita; Sandu, Adnana-Gabriela (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2022)
    Saccharomyces cerevisiae or bakery yeast is tha main leavening agent used in bakery products obtaining, being the responsible for the CO2 generation thus ensuring the distinctive aerated structure of the dough. However, ...
  • Research regarding the influence of the flour sort on the textural, physico-chemical and sensory parameters of sourdough bakery products 
    Murariu, Otilia-Cristina; Cârlescu, Petru-Marian; Lipșa, Florin-Daniel; Sandu, Adnana-Gabriela; Murariu, Florin; Petcu, Carmen-Daniela; Ghimpețeanu, Oana-Mărgărita (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2022)
    The structural, physico-chemical properties and sensory characteristics of sourdough bakery products represent important quality indicators that may be modified adue to changes in the process and parameters for products ...
  • Study on the quality of toast bread assortments from a romanian profile unit and consumers´ safety 
    Ghimpețeanu, Oana-Mărgărita; Petcu, Carmen-Daniela; Tăpăloagă, Dana; Oprea, Oana-Diana; Murariu, Otilia-Cristina (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2022)
    The consumption of bakery products has increased due to the diversity of assortments, preparation technology and taste which determined the existence of a very large range of breads with high nutritional value. The ...