Objectives

 

 

 

The research project aims is to investigate the physical-chemical composition of pulses and oilseeds cultivated in Romania (peas, rapeseeds, yellow and brown flaxseeds, tomato seeds, pumpkin seeds and yellow mustard seeds) and the changes induced by the supplementation of these on the physical-chemical content of the wheat flour, at different levels.

The research also proposes to analyze the influence of the pulses and oilseeds mentioned above singles or in different combinations through the evaluation of nutritional, microstructural, rheological and the baking products parameters quality and to establish the optimal doses of these pulses and oilseeds substitution flour on wheat flour.

The research will be carried out on modern devices like ICP-MS, HPLC-DAD, Alveograph, Mixolab, Falling Number, dynamic rheometer, EFLM, stereo microscope, textural analyzer, baking test devices e.g.