Search Results - "Atudorei, Denisa"

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types by Atudorei, Denisa, Stroe, Silviu-Gabriel, Codină, Georgiana Gabriela

“…The microstructural and physicochemical compositions of bean ( ), lentil ( ), soybean ( L.), chickpea ( L.) and lupine ( ) were investigated over 2 and 4 days…”
Get full text

Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review by Atudorei, Denisa, Codină, Georgiana Gabriela

“…Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a…”
Get full text

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour by Atudorei, Denisa, Atudorei, Olivia, Codină, Georgiana Gabriela

“…Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour…”
Get full text

The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality by Atudorei, Denisa, Atudorei, Olivia, Codină, Georgiana Gabriela

“…The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF…”
Get full text

Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form by Atudorei, Denisa, Mironeasa, Silvia, Codină, Georgiana Gabriela

“…This study analyzes the possibility of using soybeans as an addition to the main ingredients used to make bread, with the aim of improving its quality…”
Get full text

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality by Atudorei, Denisa, Mironeasa, Silvia, Codină, Georgiana Gabriela

“…The present study analyzed the effects of germinated lentil flour (LGF) addition at different levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough…”
Get full text

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality by Atudorei, Denisa, Ropciuc, Sorina, Codină, Georgiana Gabriela

“…This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread…”
Get full text

Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil by Ungureanu-Iuga, Mădălina, Atudorei, Denisa, Codină, Georgiana Gabriela, Mironeasa, Silvia

“…Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for…”
Get full text

Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features by Atudorei, Denisa, Ungureanu-Iuga, Mădălina, Codină, Georgiana Gabriela, Mironeasa, Silvia

“…Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes…”
Get full text

Physical, physiological and minerals changes of different legumes types during the germination process by Atudorei, Denisa, Stroe, Silviu-Gabriel, Codină, Georgiana Gabriela

Get full text

QUALITY EVALUATION OF WHEAT-PUMPKIN-GOLDEN FLAXSEED COMPOSITE BREAD by Georgiana Gabriela CODINĂ, Denisa ATUDOREI, Ana CIMPOI, Silvia MIRONEASA, Elena TODOSI-SĂNDULEAC

“…The purpose of this study was to optimize the level of wheat, pumpkin seed (PSF) and golden flaxseed flour (GFs) that can be used in order to obtain high…”
Get full text