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CONTRIBUTIONS REGARDING THE USE OF WHEAT CHAFF AND WHEY IN THE BAKERY PRODUCTS INDUSTRY


GROSU LUMINIŢA*, LEONTE MIHAI**, CIOBANU DOMNICA*, PĂDURARU LĂCRĂMIOARA*
*UNIVERSITY OF BACĂU, ENVIRONMENTAL PROTECTION CHEMISTRY LABORATORY, CALEA MARASESTI 157, 600115, BACĂU, ROMANIA **UNIVERSITY OF BACĂU, FOOD TECHNOLOGY AND BIOCHEMISTRY LABORATORY, CALEA MARASESTI 157, 600115, BACĂU, ROMANIA

Issue:

SCSCC6, Volume V, No. 1

Section:

Volume V (2004)

Abstract:

The research program done to obtain bakery products with wealthy fibres content was achieved through the use of wheat chaff, secondary product of wheat flour technology. It was used the whey, secondary product of milk industrialization, for bettering of technological parameters.

Keywords:

zara, soy flour, bakery, dough.

Code [ID]:

CSCC6200405V01S01A0014 [0001035]

Full paper:

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