id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-222	ROPCIUC, Sorina; LEAHU, Ana; DAMIAN, Cristina; APOSTOL, Laura Carmen	STUDY ON EFFECTS OF ARTICHOKE FLOUR ADDITION IN BREAD	2017	9	.pdf	application/pdf	4372	212	59	Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 2 – 2016 Sorina ROPCIUC, Ana LEAHU, Cristina DAMIAN, Laura APOSTOL, Study on effects of artichoke flour addition in bread, Food and Environment Safety, Volume XV, Issue 2 – 2016, pag. 187 – 195 189 Physical and quality parameters of bread For assessing the influence of the characteristics of artichoke flour, bread samples were evaluated to determine elasticity, volume, porosity and other characteristics. Influence of the addition of artichoke flour on the bread color Sample L* a* b* dL da db dE1 Wheat Bread 61.8 4.9 17.5 Bread with 10% artichoke flour 61.0 4.8 20.82 -0.7 0.4 3.3 3.4 Bread with 20% artichoke flour 58.8 8.1 24.6 -2.9 3.7 7.1 8.5 Bread with 30% artichoke flour 59.8 4.88 19.88 -1.9 0.49 2.37 3.12 Bread with 40% artichoke flour 58.3 4.37 19.14 -3.4 -0.01 1.64 3.84 1color difference Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 2 – 2016 Sorina ROPCIUC, Ana LEAHU, Cristina DAMIAN, Laura APOSTOL, Study on effects of artichoke flour addition in bread, Food and Environment Safety, Volume XV, Issue 2 – 2016, pag. 187 – 195 194 Fig.	cache/fens-222.pdf	txt/fens-222.txt