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CONTRIBUTIONS REGARDING THE USE OF BARLEY FLOUR AND ZARA IN THE BAKERY PRODUCTS INDUSTRY


PĂDURARU LĂCRĂMIOARA*, CIOBANU DOMNICA*, LEONTE MIHAI**, GROSU LUMINIŢA*
*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 results of research program praised the conditions used to obtain dough through the capitalization of cereals resources with poor gluten content (barley flour) and zara, secondary product resulted from technological process of milk industrialization. Barley flour adding of 6 – 9 % and 40 % zara can be considered sufficient quantities for our goal: dietetic bakery products with reduced gluten content and increased proteins content because of zara adding.

Keywords:

barley flour, zara, dietetic bakery products.

Code [ID]:

CSCC6200405V01S01A0015 [0001036]

Full paper:

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