THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD

The aim of this paper is to determine the impact of hemp press cake flour (HPCF) on fatty acids and the microbiological quality of gluten-free bread. Seven types of gluten-free bread with different amounts of HPCF (0, 5, 10, 15, 20, 25 and 30 %) were produced. Gas chromatography was used to dete...

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Detalhes bibliográficos

Principais autores:	GJORE NAKOV, NATALIJA ATANASOVA-PANCEVSKA, SILVIYA IVANOVA, MARIA NIKOLOVA, IVAN DIMOV, MARKO JUKIĆ, JASMINA LUKINAC
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2024-09-01
Colecção:	Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Assuntos:	fatty acid gluten free bread hemp press cake flour microbiology of bread
Acesso em linha:	https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5659
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